Today, I feel warm and happy… (Pork Ribs and Wintermelon Soup Recipe)

I went on a trip to the Asian grocery store this past weekend with friends. The store was selling winter melon and I instantly thought of a soup that I’ve always loved while growing up: Pork and Winter Melon Soup. It’s a very light and clear soup. We’re not relying on any spices here. Rather, we want mostly the flavor from the pork and pork bones. The winter melon is really good at soaking up the pork flavor. In the recipe I have below, I added some mushrooms in there. I didn’t have any ginger in my kitchen this time around, but I highly recommend that you throw some chunks or slices of ginger while you’re making the broth. 🙂
Winter melon – Also called white gourd and has a thick, white flesh that is slightly sweet when eaten. It is commonly eaten in the winter, hence the name (though it is HOT HOT HOT here). Can you believe that it can be stored for 12 months? Crazy, right?! In Chinese cuisine, the winter melon is most commonly found in stir fry or found in a soup with pork/pork bones. And that’s a quick summary if you’re not familiar with the winter melon 🙂
Pork and Winter Melon Soup
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Ingredients: 
Pork Ribs
Winter Melon
Shitake Mushrooms – dry
Green Onions – chopped
Ginger slices
Salt
White Pepper
Sesame oil (optional)
1. Set a pot of water of the stove top. Add the ginger slices and half of the green onions in the soup
2. Wait for water to boil, add in the pork ribs and turn stove to low heat
3. Let pork ribs simmer. Slightly cover (but not all the way) the pot
4. After about 20-25 minutes, scoop out the gunk/residue that settles at the top of the soup
5. Add the shitake mushrooms
6. Lastly, add in the winter melon cubes, salt, white pepper, and sesame oil
7. Turn the heat to medium and let the winter melon cubes cook until they’re semi soft. This should take only about 10 minutes or so
8. Scoop into a bowl and garnish with the rest of the green onions
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Enjoy~
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2 thoughts on “Today, I feel warm and happy… (Pork Ribs and Wintermelon Soup Recipe)

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