Google: “Winter melon, scientifically called Benincasa hispida, is also commonly called ash gourd, wax gourd, white gourd, and winter gourd. It is a member of the gourd family (Cucurbitaceae), commonly referred to as cucurbits, which includes cucumbers, melons, zucchini, pumpkins, and other squash Winter melon is low in calories, fat, carbs, and protein. Yet, it’s rich in fiber and antioxidants that are believed to promote your health and help protect your body from disease.”

“The fruit is most often cubed, boiled, and eaten on its own or added to soups and stews. It can also be baked, fried, candied, or simply peeled and added to salads, or eaten raw similarly to how you’d eat a sliced cucumber.”

Today I am making winter melon soup with beancurd. It’s a simple soup. I use chicken stock and dried squid and boil it. I forgot to add goji berries for extra flavour and colouring for the soup. The soup is comforting, healthy and delicious to go with rice. Let’s cook!!!

Ingredients

900 g winter melon,
4-6 c chicken stocks
1 packet dries beancurd, break into about 2 inches long
1 clove garlic, smashed with the side of a knife
1 Tsp soy sauce (OPT)
2-3 dried squids
6 white peppercorns
salt

Method

Fill a saucepan with 4 cups of stock, dried squids, and 1 garlic clove, and 6 white peppercorns. Bring to a boil, then reduce heat and simmer, partially covered, for 30 minutes.

While the stock is simmering, peel the melon, remove the seeds and pulp, and cut into long chunks. When stock is ready, add winter melon, dried beancurd, salt and soy sauce in. Reduce heat to low. Simmer for about 1 hour until beancurd and winter melon are tender. For more soup add 2 more cup of stock and simmer for further 10 minutes. Check seasoning. If needed add some more salt.

Serve winter melon beancurd soup with rice and a side vegetable. Enjoy!!!!

https://helenscchin.com/2022/01/26/winter-melon-beancurd-soup/

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