Ease of preparation rating: Easy
Yield: 4 servings
1 lb. (454 g) winter melon
4 cups (1.1 L) chicken stock
8 dried straw mushrooms, rehydrated and chopped
12 dried black mushrooms, rehydrated and chopped
4 dried large scallops, rehydrated and shredded
8 oz. (240 g) lean pork, cut into 1-inch pieces
2 tablespoons (30 ml) minced fresh ginger
1 tablespoon (15 ml) salt
¼ teaspoon (2 ml) white pepper
Cut 1-inch off the bottom of the melon so that it will sit flat. Slice off the top.
Set it on the counter. Take out the seeds, and scoop out the flesh, leaving a small amount around the peel to create a bowl.
Cut the melon flesh into 1-inch cubes and reserve.
In a large Dutch oven, bring the chicken stock to a simmer over medium-high heat.
Add the rehydrated mushrooms, scallops, pork, and ginger.
Cook for 50 minutes, or until pork is tender.
Add cubes of winter melon, and bring to a simmer once again.
Cook for 6-8 minutes, or until melon is tender.
Season soup with salt and pepper, and remove from heat.
Meanwhile, bring water to a boil in the bottom of a steamer. Place melon bowl in the steamer basket and cover.
Cook for 20-25 minutes.
Remove from heat.
Ladle soup into melon bowl.
Place in the middle of the table for your guests to serve themselves.