It's really easy to make. You need stock, winter melon, and salt + pepper to taste. You can optionally supplement with other soup flavoring agents, like I added some dried squid for fun.
To prepare dried squid, just use scissors and cut a few small pieces (about 1-2 cm squares) to add to the soup at the beginning.
I decided to use pork neck bones to make stock similar to the method I used for daikon pork bone soup. Of course, you can easily use chicken broth, or even vegetable stock.
Getting a Clear Broth
Quickly boil the neck bones in boiling water for about 5 minutes. The initial boiling releases blood bits and other unsightly particles that would appear in your soup later. Rinse the bones with some water to make sure all particles have been washed off.
Refill the pot with clean water, about enough to cover the neck bones. Add the chopped winter melon, bring to a boil, and then simmer for about 30 minutes.
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