Winter Melon Mushroom Soup

Add-ins

• 750g winter melon de-seeded, skinned and cut into 1- inch cubes
• 2L chicken broth / water; sub with veggie stock for a vegan option
• Optional - 1 piece of dried tangerine peel and 3-4 dried scallops

Prep

• Soak shiitake mushrooms for 2-3 hours until soft and plump. Once soft, cut off stem and cut remaining into 1cm mini cubes. 
• Cut longer pieces of mushrooms in the medley into smaller bite-sized pieces to allow the flavours to release quicker into the soup.

Method

• Add all ingredients into pot. Bring to boil and simmer for 1-1.5hrs on stove top.
• Salt to taste and serve warm! 

Cooking notes

• If using store bought chicken broth, you can buy one pack / can and make up the rest with water to give you 2L liquid.
• Enhance the flavours with your preferred seasoning such as sesame oil, oyster sauce and / or soy sauce at the end to taste.
• Duck meat will work well with this blend too.