Winter melon soup is one of those classic Chinese soups which Chinese mothers have prepared for their households and families for generations.

Winter melon, also known as ash gourd or winter gourd has cooling properties and is often consumed to clear heat and phlegm from lungs. It also detoxifies the body, promotes diuresis and reduces inflammation.

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Like most of the soup, the ingredients and steps of preparation are quite simple. For this soup, I’ve added in two special ingredients which were barley & white fungus.

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Barley, a centuries-old grain is packed with fiber, contains important vitamins and minerals, low in fat and cholesterol free. It is also contains antioxidants which can slow down the rate of oxidation damage by gathering up free radicals. It is also can help to eliminate excess water in our body,  diuretic and prevent water retention. While the snow fungus helps to nourish the body, lungs and stomach.

Ingredients

1 winter melon

300g pork ribs

1 tablespoon barley

2 clumps of snow fungus (soak until soft then cut into small pieces)

Handful of red dates (de-seeded) & wolfberries (goji)

Salt to taste

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Step 1: Clean the winter melon and cut into small pieces. You may remove the skin or remain it.

Step 2: Put the pork ribs into a pot of water and bring to a boil, to remove blood and impurities. Remove, drain and set aside.

Step 3: Put all the ingredients (except wolfberries & salt) into a pot and add in water until enough to immerse all the ingredients. Bring to a boil and lower the heat and let the soup simmer for 2-3 hours.

Step 4: Add in woldberries and boil for another 5 minutes. Add salt to taste & serve.

HAPPY WEEKENDS EVERYONE!

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