A great soup to help reduce the symptoms of heat stroke and the general stuffiness of a humid summer.
Total Time
30min
4.5
4 Ratings
Author: Richard Smith
Servings:
4
Ingredients
•
9
oz
Winter Melon Gourd
•
2
cups
Vegetable Stock
•
1 2/3
cups
Beech Mushrooms
or Shiitake mushroom caps
•
2/3
cup
Ham
•
1
tsp
Salt
•
2
Tbsp
Corn Starch
•
4
Tbsp
Sesame Oil
Cooking Instructions
1.
Deseed, peel, and cut the Winter Melon Gourd (9 oz) into bite-sized cubes.
2.
Cut the Beech Mushrooms (4.5 oz).
3.
Cut the Ham (3.5 oz) into small pieces.
4.
Bring the Vegetable Stock (2 cups) to a boil and add the winter melon, mushrooms, ham, and Salt (1 tsp). Reduce to simmer for 20 minutes or until melon is slightly soft.
5.
Mix the Corn Starch (2 Tbsp) with a small amount of water and add a little at a time to soup until you get the desired thickness. Turn off heat.
6.
Ladel into four soup bowls and add one tablespoon of Sesame Oil (4 Tbsp) over the top of each.
Nutrition Per Serving
CALORIES
227
FAT
19.3 g
PROTEIN
5.3 g
CARBS
9.6 g
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