Winter Melon Soup

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Serves: 2

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1 tablespoon extra light olive oil

5 fresh shiitake mushrooms

2 cloves garlic

3 cups wintermelon, chopped

A couple sprinkles Himalayan/sea salt

3 cups water

1 tablespoon white cooking wine

1/2 teaspoon Himalayan/sea salt

1/3 teaspoon ginger powder

1 teaspoon sesame oil

1 scallion

A pinch of goji berries (optional)



Directions for Winter Melon Soup

  1. Remove the stem from the shiitake mushrooms and slice it across into 4-5 pieces. Peel the garlic, then finely dice it. Add the shiitake mushrooms and garlic into a medium saucepan and add a tablespoon of extra light olive oil.
  2. Wash and soak goji berries in water for 20mins (optional)
  3. Slice 2cm off the top of the wintermelon. Using an ice cream scoop or a large spoon, remove the flesh of the winter melon and cut into smaller pieces. The winter melon peel will be used a bowl for the soup.
  4. Slice the scallion into tiny rings and set it aside for now.
  5. Turn the heat on medium high. Let the shiitake mushroom and garlic cook for 2-3 minutes, until you hear a little sizzle. Add in the wintermelon, goji berries and couple sprinkles of salt, then stir and cook for 3 more minutes.
  6. Add the water, white cooking wine, 1/2 teaspoon salt and ginger powder. Stir it around for a bit until the spices are mixed in the soup, and turn the heat down to 5. Close the lid and let it simmer for about 23 minutes.
  7. Add the sesame oil, stir it around for about 3 more minutes, then finally add the scallion and red pepper. Give it a quick stir and turn the heat off. Serve in the wintermelon bowl.