Winter Melon Shrimp Soup
This Winter Melon Shrimp Soup is a light, flavorful, and nutritious dish. The tender winter melon and succulent shrimp create a harmonious combination, while the clear broth is full of umami. It’s perfect for a comforting meal on a warm day or as a healthy addition to any diet.
- A medium-sized pot
- A sharp knife
- A cutting board
- A spoon for stirring
- 1 small winter melon (about 500g, peeled and cubed)
- 200 g fresh shrimp (peeled and deveined)
- 2 slices of ginger
- 2 scallions (chopped)
- 1 tablespoon of cooking oil
- 1 liter of water or chicken broth
- Salt and white pepper to taste
- Heat the cooking oil in the pot over medium heat. Add the ginger slices and stir-fry until fragrant.
- Put the peeled shrimp into the pot and stir-fry until they turn pink. Remove the shrimp from the pot and set aside.
- Add the cubed winter melon to the pot and stir-fry for 2-3 minutes.
- Pour in the water or chicken broth. Bring to a boil over high heat, then reduce the heat to low and simmer for about 15 minutes until the winter melon becomes tender.
- Put the pre-cooked shrimp back into the pot. Season with salt and white pepper according to your taste. Let it simmer for another 2-3 minutes.
- Sprinkle with chopped scallions before serving.
Make sure to devein the shrimp properly to remove the sand vein for a better taste.
You can adjust the cooking time of the winter melon according to the size of the cubes. Smaller cubes will cook faster.
If you prefer a richer flavor, use homemade chicken broth instead of water.
