7 INGREDIENTS • 6 STEPS • 30MINS

Winter Melon and Shimeji Mushroom Soup

Name: Winter Melon and Shimeji Mushroom Soup
Total time: PT1800.0S
Yield: 4
Ingredients: 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

Recipe

4.5

4 ratings

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

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Richard Smith

Home is where the heart is. My heart is in the kitchen. Ergo, the kitchen is my home.

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

30MINS

Total Time

$1.27

Cost Per Serving

Ingredients

Servings

4

us / metric

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

Nutrition Per Serving

VIEW ALL

Calories

227

Fat

19.3 g

Protein

5.3 g

Carbs

9.6 g

Love This Recipe?

Add to plan

Winter Melon and Shimeji Mushroom Soup

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Richard Smith

Home is where the heart is. My heart is in the kitchen. Ergo, the kitchen is my home.

Cooking InstructionsHide images

step 1

Deseed, peel, and cut the Winter Melon Gourd (9 oz) into bite-sized cubes.

step 2

Cut the Beech Mushrooms (1 2/3 cups).

step 3

Cut the Ham (2/3 cup) into small pieces.

step 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.

step 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.

step 6

Ladel into four soup bowls and add one tablespoon of Sesame Oil (4 Tbsp) over the top of each.