Easy Winter Melon Soup

Feature in the Honolulu Star-Advertiser on December 7, 2011.



Easy Winter Melon Soup

  • 1 tablespoon vegetable or peanut oil
  • 1 (1-pound) ham steak, cut into 1/4 inch cubes
  • 1 tablespoon fresh ginger, grated
  • 6 small dried shrimp (found in Chinatown or Asian Markets)
  • 2 (14-ounce) cans chicken broth
  • 3 cups winter melon (also known as white gourd or tung qwa), peeled and sliced into 1-inch cubes (found in Chinatown or Asian Markets)
  • 8 dried shitake mushrooms, soaked in warm water and thinly sliced
  • 1 carrot, peeled and sliced thin (optional)
  • Green onions, chopped for garnish
  • Cilantro for garnish


  1. In a large sauce pot over medium-high heat; add oil, ham, ginger, and shrimp.
  2. Sauté the mixture for 1-2 minutes.
  3. Add chicken broth and bring the mixture to a boil over high heat.
  4. Reduce temperature to medium-high and add winter melon, mushrooms and carrots.
  5. Simmer for 20-30 minutes until the winter melon is soft and translucent.
  6. Garnish with green onions and cilantro and serve.

Makes 4 servings.

Approximate Nutrient Analysis per serving:
280 calories, 10 g fat, 2 g saturated fat, 60 mg cholesterol, greater than 2000 mg sodium, 23 g carbohydrate, 6 g fiber, 9 g sugar, 26 g protein


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