Winter Melon Recipe

Prepare winter melon

Peel the winter melon, remove seeds, and cut into roughly 1-inch cubes so they release flavor quickly and break down slightly in the broth.

Sweat aromatics

Heat 1 tablespoon cooking oil in a large pot over medium heat. Add the sliced ginger, crushed garlic and smashed white parts of scallions. Cook, stirring, until fragrant (about 1 minute) but not browned.

Build broth

Add the winter melon cubes to the pot and stir to coat with aromatics. Pour in 6 cups of chicken or vegetable stock. Bring to a gentle boil, then reduce heat to a simmer.

Simmer

Simmer the winter melon for 20–25 minutes until the flesh becomes translucent and very tender; it should begin to break down and flavor the broth.

Season

Stir in 1 tablespoon light soy sauce, 1 teaspoon salt and 1 teaspoon white pepper. Taste and adjust seasoning if needed.

Prepare dried mushrooms

If using dried shiitake, rehydrate in warm water for 20–30 minutes, squeeze out excess water, and slice thinly. Reserve soaking liquid, strain it and add up to 1/2 cup to the broth for extra umami if desired.

Cook proteins

If using chicken, season slices lightly with a pinch of salt and briefly sear in a separate pan for 1–2 minutes just until color changes (optional). Add the chicken (or tofu/prawns) and sliced mushrooms to the simmering broth and cook for 4–6 minutes, until chicken is cooked through, prawns are pink, or tofu is heated through.

Add greens

Add bok choy or baby spinach to the pot in the last 1–2 minutes of cooking so they wilt but remain bright green.

Final seasoning

Taste the soup and adjust with more salt, soy sauce, or a splash of the reserved mushroom soaking liquid if needed. Stir in 1 teaspoon sesame oil for aroma.

Serve

Ladle the winter melon, proteins and broth into bowls. Sprinkle with sliced green scallions, chopped cilantro and fried garlic or shallots if using. Serve immediately with lime or lemon wedges on the side for an optional bright finish.