Soup with Plenty of Winter Melon Recipe

Name: Soup with Plenty of Winter Melon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/8 Winter melon; 800 ml Water; 1 tsp Granulated dashi soup stock; 1 tbsp Soy sauce; 2 tsp Weipa; 1/2 tsp Salt; 1 dash Pepper; 1 tsp Sesame oil; 1 tbsp each Katakuriko slurry; 1 Egg; 1 Scallions or Chinese chives

Servings: persons

1/8 Winter melon
800 ml Water
1 tsp Granulated dashi soup stock
1 tbsp Soy sauce
2 tsp Weipa
1/2 tsp Salt
1 dash Pepper
1 tsp Sesame oil
1 tbsp each Katakuriko slurry
1 Egg
1 Scallions or Chinese chives

1
Remove the skin from the winter melon and cut into 5 mm pieces as shown in the picture.
2
Boil water in a pot.
3
Add soup stock and winter melon, cover with a lid, and boil.
4
Once they've become half-transparent, add the ingredients and continue to boil.
5
Once the winter melon has boiled and is transparent, add sesame oil and pepper.
6
Add the katakuriko slurry while checking the taste.
7
Drizzle in a beaten egg, and after a quick stir, stop the heat.
8
Transfer to serving bowls and garnish with sliced scallions.
9
If using Chinese chives, add them before swirling in the egg.
10
For the gukbap style, pour this soup over rice for a rice bowl style.
11
Top with shredded seaweed, mitsuba, and ra-yu.
12
It's really good.

kcal

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/8 Winter melon, 800 ml Water, 1 tsp Granulated dashi soup stock, 1 tbsp Soy sauce, and more.

Yes, Soup with Plenty of Winter Melon falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Soup with Plenty of Winter Melon

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