Winter Melon and Shimeji Mushroom Soup

00:30:00

A great soup to help reduce the symptoms of heat stroke and the general stuffiness of a humid summer.

Tags VIEW MORE TAGS
Ingredients
- Serves 4 +
ADD TO SHOPPING LIST
9 ounce Winter Melon Gourd
2 cup Vegetable Stock
4.5 ounce Beech Mushrooms
3.5 ounce Ham
1 teaspoon Salt
2 tablespoon Corn Starch
4 tablespoon Sesame Oil
Directions HIDE IMAGES
STEP 1
Deseed, peel, and cut the Winter Melon Gourd (9 ounce) into bite-sized cubes.
STEP 2
Cut the Beech Mushrooms (4.5 ounce).
STEP 3
Cut the Ham (3.5 ounce) into small pieces.
STEP 4
Bring the Vegetable Stock (2 cup) to a boil and add the winter melon, mushrooms, ham, and Salt (1 teaspoon). Reduce to simmer for 20 minutes or until melon is slightly soft.
STEP 5
Mix the Corn Starch (2 tablespoon) 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 (4 tablespoon) over the top of each.
Share Your Tips
You May Also Like
GET THE SIDECHEF APP
Make cooking easy
Discover personalized recipes, organize your meal plans, shop ingredients, and cook with confidence alongside our FREE, step-by-step cooking app.
You're one smart cookie! 🍪
By using this site, you agree to the use of cookies by SideChef and our partners for analytics and personalized content. ACCEPT