Winter Melon and Shimeji Mushroom Soup

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

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

1/4 cup

Sesame Oil

Cooking Instructions

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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 (1/4 cup) over the top of each.