From Terra Brockman's farming notes
6 to 8 cups of 1 1/2-inch cubed Winter Melon pieces (about ½ large melon, peeled and seeds scooped out)
4 Chinese dried mushroom, softened in warm water and sliced
4 slices of fresh ginger
1/2 pound of ground pork (if desired, season with light soy sauce, Shao Hsing cooking wine, sesame oil, garlic powder, white pepper, salt and sugar. Mix well and let it marinate in the fridge for at least an hour.)
3-4 Tbsp canola oil
5-6 cups of water
Seasonings, to taste:
Light soy sauce
Salt
Sugar, about 1 tsp.
White pepper
1. Add the canola oil to a sauce pan. When hot, add in sliced ginger, stir for a while then add in sliced mushrooms. Stir for a minute, add winter melons and water. Let the water comes to a boil.
2. When it is boiling, scoop the ground pork with a small cookie or ice-cream scoop and drop into the soup. Add in the seasonings, and turn the heat to low. Simmer until the pork balls are cooked, about 20 minutes.
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1 comment:
I've tried this recipe a few days ago again, but with pork belly in place of the ground pork and was pleased with the results.
I've also read variations on this soup with a handful of dried scallops -- threaded. Since I couldn't find dried scallops, I added in my last attempt a tbsp of salted miniature shrimps (found at korean groceries, as it is a key ingredient in kimchi) instead, which gave a nice complexity to the broth.
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