Deseed, peel, and cut the Winter Melon Gourd (9 ounce) into bite-sized cubes.
Cut the Beech Mushrooms (4.5 ounce).
Cut the Ham (3.5 ounce) into small pieces.
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.
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.
Ladel into four soup bowls and add one tablespoon of Sesame Oil (4 tablespoon) over the top of each.