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Winter Melon Soup

A light, comforting Chinese soup made with winter melon, pork bones, ginger, and a few classic dried ingredients. It’s soothing, hydrating, and gently savory — the kind of soup I grew up sipping on hot summer days and quiet cooler evenings.
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Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours
Servings: 4 People
Course: Soup
Cuisine: Chinese
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 | lb | Winter melon | Seeds removed; skin optional
  • 1.25 | lb | Pork bones | Neck bones butt bones, or ribs
  • 8 | cups | Water | Enough to cover everything
  • 1 | knob | Ginger | Sliced
  • 0.5 | piece | Dried mandarin peel | Soak + scrape pith
  • 1 | small handful | Dried scallops | Optional but adds umami
  • 2 | tbsp | Chinese pearl barley | Soaked
  • 2 | tbsp | Dried fox nuts | Soaked
  • 1.5 | tsp | Salt | Adjust to taste at end
  • 1 | dash | White pepper | Optional

Equipment

  • 1 Large soup pot For simmering the broth
  • 1 Small bowls For soaking dried ingredients
  • 1 Strainer  For rinsing bones and skimming foam
  • 1 Knife & Cutting Board For prepping melon and ginger
  • 1 Soup ladle For serving

Method
 

Step 1 — Soak the dried ingredients
  1. Rinse the dried scallops, mandarin peel, pearl barley, and fox nuts. Soak each in separate small bowls of cold water for 15–30 minutes. Save the scallop soaking water for the soup.
Step 2 — Prepare the winter melon
  1. Remove seeds and fibers using a spoon. Wash well and cut into 1–1.5 inch chunks. Leave some skin on if you want the pieces to keep their shape while cooking.
Step 3 — Parboil the pork bones
  1. Place bones in a pot, cover with water, and bring to a boil for a few minutes until impurities rise. Drain and rinse well so the final broth stays clear.
Step 4 — Build the soup base
  1. In a clean large pot, add the blanched bones, ginger slices, soaked dried ingredients, scallop soaking liquid, and 8 cups of fresh water. Bring to a boil and skim off any foam.
Step 5 — Add winter melon
  1. Once the broth is mostly skimmed, add the melon chunks. Reduce to a low simmer, cover, and cook for at least 1.5 hours.
Step 6 — Season and finish
  1. Add salt and a dash of white pepper. Taste and adjust. Serve hot. The melon flesh is eaten; skins can be discarded if still firm.

Notes

If you prefer a deeper flavor, use pork ribs or add dried shrimp. For a lighter version, use a chicken carcass instead of pork bones. Always salt the soup at the end to avoid over-seasoning while it simmers.