Winter Melon Soup

(click to enlarge)	Winter Melon Soup China
(click to enlarge)	Serves: Effort: Sched: DoAhead:	4 ** 3/4 hrs Yes		This soup is very common in areas under Chinese influence, and is made with endless minor variations, Most use dried mushrooms and the soaking liquid, and pork (though some use chicken). Some use broth instead of water and quite a few add dried scallops, or in Vietnam dried tiger lilly. See also our Singapore Winter Melon Soup.

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Winter Melon
Pork, lean only
Black Mushrooms dry
Ginger slices thin
Water, incl mushroom
Salt
---Garnish----
Sesame Oil dark
Cilantro leaves
Scalion
Bean Sprouts

PREP

Soak MUSHROOMS in a cup of warm water for about 1/2 hour, then squeeze them out, keeping soaking liquid and slice into 1/4 in squares.
Peel WINTER MELON with a vegetable peeler, just enough to remove the hard green. Cut it into 1/2 in cubes (not larger).
Cut PORK into 1/2 in cubes removing any quantity of fat.
Cut GINGER slices thin then into narrow matchsticks,
Prepare GARNISH, as many listed items as you have. Slice Scalions very thin on a diagonal, separate Cilantro leaves. Set out Sesame Oil some way so you can dispense just a few drops into each bowl. Keep bean sprouts fresh and crisp.

RUN

Put Mushroom soaking liquid and enough more water to make up 6 cups in a pot. Add Mushrooms, Pork, Ginger and SALT. Bring to a simmer and simmer covered about 15 minutes.
Add Winter Melon and continue to simmer until melon is just cooked through (it will become translucent and settle deeper in the water).
Ladle into serving bowels. Stir just a few drops of Sesame Oil into each bowl and add a dash of each garnish (don't overdo it). Serve hot.

NOTES:

U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch