Winter Melon Soup

द्वारा सहकर्मी समीक्षा की गई यूके रेसिपी संपादकद्वारा लिखित यूके रेसिपी संपादकमूल रूप से प्रकाशित 28 जनवरी 2026

मरीज की संपादकीय दिशानिर्देशोंस्थापित. 2 मिनट पढ़ने का समय

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This elegant winter melon soup is a classic example of traditional Chinese cooking, prized for its delicate texture and deeply savoury broth. Using a slow-simmered homemade chicken stock as its base, the soup features translucent cubes of winter melon that absorb the rich flavours of dried scallops and cured ham. It is a light yet incredibly satisfying dish that highlights how simple, high-quality ingredients can create a complex and aromatic result without the need for heavy oils or fats.

As a diabetes-friendly option, this recipe focuses on lean protein and mineral-rich vegetables, making it a nutritious choice for a healthy lunch or a refined starter. The inclusion of fresh ginger and spring onions provides a bright, zingy finish that balances the salty depth of the Smithfield ham. Serve this comforting soup steaming hot for a wholesome meal that is both heart-healthy and naturally low in carbohydrates.

Ingredients for Winter Melon Soup

1 (3- to 3 1/2-lb) whole chicken
1 bunch spring onions, halved crosswise
60g Smithfield or other cured ham (1 piece or sliced), trimmed of any spice coating
1 (1-inch) piece peeled fresh ginger, smashed
3350ml water
1 बड़ा चम्मच नमक
5 (1-inch-wide) large dried scallops
1 (2-lb) wedge winter melon
60g Smithfield or other cured ham (1 piece or sliced), trimmed of any spice coating and cut into very thin matchsticks (80g )
1 (2-inch) piece fresh ginger, peeled and cut into very thin matchsticks (2 tablespoons )
3 spring onions, thinly sliced (120ml )

How to make Winter Melon Soup

Rinse chicken inside and out, then stuff cavity with spring onions, ham, and ginger. Bring water with chicken and salt to a boil in a deep 7- to 8-quart stockpot or pasta pot, then reduce heat and cook at a bare simmer, uncovered, skimming off froth occasionally, 3 hours. 3Remove and discard chicken, then pour broth through a fine-mesh sieve into a large bowl. Let stand 5 minutes. Skim off fat. (You will have about 2400 to 2875ml broth and need only 2150ml for this soup; reserve remainder for the Black-Bean Prawns with Chinese Broccoli or for another use.)

Bring 475ml broth to a boil in a 1-quart heavy saucepan, then add dried scallops and remove from heat. Soak, covered, 15 minutes.

Return scallop mixture to low heat and simmer, uncovered, until scallops are soft and pale, about 15 minutes. Remove from heat and cool in cooking liquid. Transfer scallops with a slotted spoon to a bowl, reserving cooking liquid. Shred scallops into "threads" with a fork or your fingers, discarding tough ligament from side of each scallop if attached. Bring remaining 1675ml broth to a simmer in cleaned 7- to 8-quart pot with scallops and reserved cooking liquid.

Cut off and discard rind from winter melon. Remove and discard seeds, then cut melon into 1/3-inch cubes (about 1200ml ). Add to broth and gently simmer, uncovered, until melon is transparent, 20 to 30 minutes. 3Stir in ham, ginger, spring onions, and salt to taste just before serving.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.