Winter Melon Soup

We are heading towards soup season here, as temperature starts to drop. So it's soup dish today-Winter Melon Soup.


Abeit the word "winter", winter melon is actually not a winter squash. Named winter melon because of the "sugar" concentrated on the outer green skin that resembles frost, thus the term "winter".

Winter melon is perishable when already cut and sold in wedges; compared to hairy melon/fuzzy squash typically sold whole and can keep for up to 2 weeks in the fridge. You can also use hairy melon/fuzzy for this soup if you prefer, depending on what's available in your local market.


One of the most common ways to cook winter melon soup is to have a pork-stock base but I did not have any pork or any poultry-based stock ready. I turned to pantry-friend dried flavor enhancers - krill and bonito flakes, both available and ready to use.


Winter Melon Soup
Ingredients:
2-3 thin slices of ginger
1tbsp krill/dried shrimps (available in Japanese grocers/supermarkets)
1 packet of dried bonito flakes (available in Japanese grocers/supermarkets)
3-5 handfuls of winter melon bite-size pieces (already peeled)
1tbsp gojiberries, hydrated in 2tsp cooking wine
1 green onions, thinly sliced
Dash of sea salt and ground white pepper
Dash of sesame oil

Directions: Saute ginger and krill in cooking oil for a few minutes, add water and bring to a boil. Add winter melon and simmer/boil till winter melon appears translucent (which means cooked). Add gojiberries and simmer for 3-5 minutes. Turn off heat and garnish generously with green onions and bonito flakes. Salt and ground white pepper to season, and sesame oil for aroma.