Winter Melon Soup

0/4

Work top to bottom — prep ahead while timers run

Gather everything first, then follow the steps

Protein· 2

  • 90 g chicken breast (sliced)90g
  • 8 g dried shrimp (soaked)8g

Vegetables· 3

  • 200 g winter melon (peeled, chunks)200g
  • 10 g spring onion (cut in lengths)10g
  • 6 g ginger (sliced)6g

Spices· 3

  • 4 g chicken stock cube (~½ cube)(staple)4g
  • pinch of white pepper(staple)1g
  • pinch of salt(staple)2g

  1. Soak the dried shrimp in warm water for 5 min until soft; peel and cut the winter melon into 2 cm chunks; slice the chicken breast thinly against the grain.

    Why? Softened dried shrimp release their umami into the broth far more easily — just 8 g stands in for the richness of simmered pork bones.

    Tip: Don't discard the shrimp-soaking water — add it to the pot for extra flavour.

    Next up:Add about 500 ml water to a pot with the ginger and soaked shrimp (with their water), bring to a boil, then simmer over medium-low for 3 min.

  2. 3 min · hands-free

    Add about 500 ml water to a pot with the ginger and soaked shrimp (with their water), bring to a boil, then simmer over medium-low for 3 min.

    Why? Simmering the ginger and shrimp first builds the broth's base note — this step gives you a 'stock' foundation without hours of boiling bones.
    03:00

    Next up:Add the winter melon chunks and cook for 8 min until soft and translucent, then stir in the half stock cube.

  3. 8 min · hands-free

    Add the winter melon chunks and cook for 8 min until soft and translucent, then stir in the half stock cube.

    Why? Winter melon needs to cook until translucent to turn silky and soak up flavour; it's 95% water with almost no calories, and its potassium helps flush excess fluid and reduce bloat.
    08:00

    Next up:Turn the heat up, poach the chicken slices for 2 min until they turn white, season with white pepper and a pinch of salt, then scatter the spring onion and turn off the heat.

  4. Turn the heat up, poach the chicken slices for 2 min until they turn white, season with white pepper and a pinch of salt, then scatter the spring onion and turn off the heat.

    Why? Adding the lean chicken last for just 2 min keeps it tender — overcooking turns lean breast tough and stringy, so the timing here is everything.

    Tip: The stock cube is already salty — add salt sparingly and taste before adding more.