Stuffed Winter Melon Soup

Featured in the Honolulu Star-Advertiser on October 14, 2015.



Stuffed Winter Melon Soup

  • 1 medium winter melon
  • 1 tablespoon vegetable oil
  • 1 pound chicken, boneless and skinless and diced
  • 1/2 pound lean pork, diced
  • 1/4 pound smoked ham, diced
  • 5 dried shiitake mushrooms, soaked and diced
  • 1 can (4 ounces) button mushrooms, drained and diced
  • 1 can (6 1/3 ounces) gingko nuts, drained
  • 1/3 cup lotus seeds, soaked; skins removed; available in Asian markets
  • 1 can (14 1/2 ounces) low-sodium chicken broth
  • Salt to taste


  1. Fill large steamer with water; just below the steamer rack.
  2. Scrub winter melon; trim top so melon will fit into the steamer, being careful to leave the bottom of the melon intact.
  3. Scoop out seeds and pulp; set aside.
  4. In a large saucepan, heat oil over medium-high.
  5. Stir-fry chicken, pork, ham, and mushrooms for 2 minutes.
  6. Stir in gingko nuts and lotus seeds.
  7. Place melon in a deep bowl; fill with meat mixture, broth and enough water to cover filling.
  8. Place bowl on steamer rack, cover and steam for 2 1/2-3 hours, adding water to the steamer as necessary.
  9. Season soup with salt to taste.

Makes 12 servings.

Approximate Nutrient Analysis per serving (not including salt to taste and based on 3 cans of broth plus 5-6 cups of water):
150 calories, 4.5 g fat, 1 g saturated fat, 50 mg cholesterol, 650 mg sodium, 10 g carbohydrate, 3 g fiber, 2 g sugar, 16 g protein


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