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RECIPE
7 INGREDIENTS6 STEPS30MIN

Winter Melon and Shimeji Mushroom Soup

4.5
4 Ratings

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Richard Smith

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

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A great soup to help reduce the symptoms of heat stroke and the general stuffiness of a humid summer.
30MIN
Total Time

Richard Smith

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

Ingredients

US / METRIC
Servings:
4
Serves 4
9 oz
Winter Melon Gourd
2 cups
Vegetable Stock
4.5 oz
Beech Mushrooms
or Shiitake mushroom caps
3.5 oz
Ham
1 tsp
2 Tbsp
1/4 cup
Sesame Oil

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Nutrition Per Serving

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CALORIES
227
FAT
19.3 g
PROTEIN
5.3 g
CARBS
9.6 g

Cooking Instructions

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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.

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82 Saved
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Nutrition Per Serving
Calories
227
% Daily Value*
Fat
19.3 g
25%
Saturated Fat
3.8 g
19%
Trans Fat
0.0 g
--
Cholesterol
17.4 mg
6%
Carbohydrates
9.6 g
3%
Fiber
1.2 g
4%
Sugars
1.6 g
--
Protein
5.3 g
11%
Sodium
1207.0 mg
52%
Vitamin D
0.2 µg
1%
Calcium
19.4 mg
1%
Iron
2.5 mg
14%
Potassium
287.4 mg
6%
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