Chinese Winter Melon Soup (Tung Qwa)
Author: 
Recipe type: Soup
 
Ingredients
  • ¾ pound Winter Melon
  • 8 to 10 small dried shiitake mushrooms
  • 16 cups water
  • ¾ tablespoons salt
  • Dash of black pepper
  • ½ tablespoon shoyu (soy sauce)
  • Meat of your choice (optional)
  • 1 small can beef or chicken broth (optional)
Instructions
  1. Soak dried shiitake mushrooms in a bowl with 2 cups warm water for 30 minutes. I usually place another bowl on top of the mushrooms to submerge them.
  2. Meanwhile remove and discard seeds and stringy center of the melon. I use a knife for this because the melon is a little tough.
  3. Slice the melon lengthwise into 3 smaller wedges. Remove the outer skin of the melon. TIP: Lay the melon wedge on its side, and cut off the rind in pieces.
  4. Next, cube the melon into large pieces and place in a large stock pot.
  5. Cut off stems from the reconstituted shiitake mushrooms and reserve liquid from the bowl. If some of the reconstituted mushrooms are large, slice them in half.
  6. Add the shiitake mushrooms, including the reserved liquid to the pot. Note, this liquid is the base of the soup's broth.
  7. Add meat of your choice. I used ham since I had some in the freezer.
  8. Add 14 cups of water to pot and bring to boil. Add salt and shoyu (soy sauce).
  9. Turn down heat to medium and cook for 30 minutes. Then reduce heat to low and simmer another 30 minutes until the melon is very tender.
  10. Depending on your palate, add extra salt and a dash of black pepper.
  11. If you like a little zest to your soup, try adding some sliced ginger.
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2010/04/05/chinese-winter-melon-soup/