Recipe courtesy of Jean Lee
Winter Melon Soup with Dried Scallops
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 184
- Total Fat
- 3
- Saturated Fat
- 1
- Carbohydrates
- 22
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 16
- Cholesterol
- 49
- Sodium
- 1213
- Total: 32 min
- Prep: 15 min
- Inactive: 2 min
- Cook: 15 min
Ingredients
4 dried scallops
2 pounds winter melon
4 cups homemade chicken stock
4 dried black mushrooms, softened in water and coarsely chopped, reserve soaking liquid
2 slices fresh ginger, peeled
1 teaspoon salt
2 tablespoons cornstarch mixed with a 1/4 cup mushroom soaking liquid
1/4 pound shrimp, shelled and deveined
2 egg whites, lightly beaten
Freshly ground white pepper, optional
Cilantro leaves, for garnish
Directions
- Cover dried scallops with water and soak overnight or at least 2 hours. Drain and shred into small strings. Reserve soaking liquid. Peel and remove seeds of winter melon. Rinse with water and cut into 1/2-inch chunks. In a 3-quart saucepan, bring the 4 cups chicken stock to boil. Add the winter melon, dried scallop and the soaking liquid, black mushrooms, and sliced ginger. Cover and bring to boil over high heat. Lower heat and let simmer for 5 minutes, or until winter melon is softened. Turn heat back to high, add salt and stir in cornstarch mixture. Add shrimp meat and egg whites. Adjust seasoning. Remove from heat. Serve hot with sprinkles of ground white pepper and chopped cilantro.