Soup Name: Wintermelon with Lotus Leaf and Corn in Pork Broth
Traditional Chinese Name: 冬瓜湯 (dōng guā tāng)
There is one particular day in the summer where the Chinese call it the “hottest day of the month”. This is the soup for that day. When I went to the wet market that morning and wanted to make another soup, my veggie vendor told me to make this soup – without a doubt. It’s a cooling, heat-reducing soup for those really stuffy, hot days in the summer. You can use either pork or chicken (or both) and it may need a bit of salt because all the ingredients are mildly flavored, but it still tastes slightly sweet and natural without the salt.
What Ingredients are required?
1 pound of pork shin or pork bones
1 slice of wintermelon, sliced with skin on
2 fresh corn, kernals sliced
70 g of fresh gingko bilobas
70 g dried lily seeds
1 large piece of fresh lotus leaf
2 L of water
salt to taste
How do I prepare it?
- Blanch pork in a pot of boiling water for 5 minutes
- Drain pork and set aside
- Rinse wintermelon and slice with the skin on each piece
- (Optiona) Cut corn into large pieces or slice kernals from the cob
- Rinse gingko bilobas and lotus seeds into warm water
- Start to boil your soup water
- When your soup water is boiling, add all the ingredients together (including the kernal-less cobs)
- Boil on medium heat for 1 hour and set in a thermal pot for another 3 hours
- Serve and enjoy!
- This soup is excellent for cooling down the body and heat from hot summer days
- Women in their first trimester of pregnancy should avoid as it is an extremely cooling soup and may cause contractions
- Melon soups are best consumed within same day as keeping melon soups overnight or over an extended period will make the melons sour (and so will your soup!)