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Chinese Winter Melon Soup

Chinese Winter Melon Soup Recipe

This Chinese winter melon soup can be made with chicken, pork or a mix of both. You can use more meat as you wish for a richer flavour.


  • 750g pork ribs or 5 large chicken drumsticks see cooking note below
  • 1.8 liter water (stove top) or 1.2 liter (slow cooker) top up whenever needed
  • 1 piece (600g) winter melon (冬瓜) flesh cut to large chunks; see cooking note below
  • 2 pieces dried octopus make snips with scissors all around; can substitute with 4 dried scallops
  • 1 carrot cut into chunks
  • 6 red dates (红枣)
  • 1 tbsp raw barley (薏米) optional; see cooking note
  • 1 tbsp wolfberries (枸杞子) optional
  • salt to taste
  • chopped spring onions serving suggestion
  • saucer of chilli padi in soy sauce serving suggestion


  1. Blanch the meat. In a soup pot, bring water to a boil. Add the pork and/or chicken. Boil for 5 minutes, take out the meat, rinse it under the tap and set aside.
  2. Make the soup. First method – stove top: In a large soup pot, add 1.8 liter water and all the ingredients except wolfberries and salt. Bring to a boil, then lower the heat and simmer for 2 hours. For best results, keep warm in a thermal pot for at least 2 hours before serving. Second method – slow cooker: use only 1.2 liter of water. Add 1.2 liter water and all the ingredients except wolfberries and salt. Cook at “High” for 2 hours (starting from the time when the soup starts bubbling), then set to simmer at “Low” until ready to serve.
  3. Serve. Add wolfberries during the last 5 minutes of simmering. Season with salt to taste. To serve, ladle the soup to serving bowls, garnish with spring onions and a side saucer of chilli padi.

Cooking Note(s):

  1. You can also use a mixture of pork (500g pork ribs) and chicken (3 large drumsticks). The chicken drumsticks can also be substituted with 1 kampong chicken, cut to large pieces. Using more meat will enhance the natural sweetness of the soup.
  2. For easy cutting, use a disc shape piece of winter melon. Remove the skin & middle seeds, then cut the winter melon to large chunks.
  3. If you have cooked barley (leftover from making barley drink), you can add them to the soup after it is made.
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4 comments on “Chinese Winter Melon Soup”

  1. This is so GOOD! I miss winter melon…have never seen them here.

  2. You should ask me next time – where’s the soup? Because I have not made such homey 炖汤 for a long time :O

    Is that a tea-pot or slow-cooker? I’m fascinated. Where did you get that from? 你有很多宝物嘞!

  3. Love the pot! Where did you get it from?

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