Winter Melon and Shimeji Mushroom Soup

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

255 g

Winter Melon Gourd

480 mL

Vegetable Stock

130 g

Beech Mushrooms

or Shiitake mushroom caps

100 g

Ham

6 g

Salt

15 g

Corn Starch

60 mL

Sesame Oil

Cooking Instructions

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Step 1

Deseed, peel, and cut the Winter Melon Gourd (255 g) into bite-sized cubes.

Step 2

Cut the Beech Mushrooms (130 g) .

Step 3

Cut the Ham (100 g) into small pieces.

Step 4

Bring the Vegetable Stock (480 mL) to a boil and add the winter melon, mushrooms, ham, and Salt (6 g) . Reduce to simmer for 20 minutes or until melon is slightly soft.

Step 5

Mix the Corn Starch (15 g) with a small amount of water and add a little at a time to soup until you get the desired thickness. Turn off heat.

Step 6

Ladel into four soup bowls and add one tablespoon of Sesame Oil (60 mL) over the top of each.