Winter Melon 冬瓜 Soup

These pale-fleshed, spongy gourds are commonly eaten during winter. Low in calories, it has a mild and refreshing taste. A week ago, the Asian supermarket was selling 2-lb slices at incredibly reasonable prices, despite being an unusual crop for this time of year. I was recovering from a bout of ‘heatiness'(阳 yang); this ‘cooling'(阴 yin) gourd in a clear soup was just the ticket. Nonetheless, I added a bit of ginger(阳) into the soup to balance the yin(阳). The seeds, which can be candied, and often eaten during Chinese New Year, are easily scooped out with a spoon before cooking. This is a versatile plant; nearly every part can be eaten except for the skin and roots.

 

 

 

 

 

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Related links

• Steamed Tofu with Ground Pork and Gogi Berries
• Mama Tong’s “Restorative Winter Melon Soup”
• Day Day Cook’s “Barley Winter Melon Soup”
• the kitchn’s “Vegetarian Winter Melon Soup”