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
•
3.5
oz
Ham
•
1
tsp
Salt
•
2
Tbsp
Corn Starch
•
1/4
cup
Sesame Oil
Cooking Instructions
1.
Deseed, peel, and cut the
Winter Melon Gourd (9 oz)
into bite-sized cubes.
2.
Cut the
Beech Mushrooms (1 2/3 cups)
.
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 (1/4 cup)
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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