Quick Boil Winter Melon, Mushrooms with Corn in Chicken Broth
Prep time
Cook time
Total time
Recipe type: Soup
Cuisine: Chinese
Serves: 4 bowls
  • 2 medium-sized chicken breasts, bite-sized cubed
  • 1 2-inch thick slice of winter melon, skinned and bite-sized cubed
  • 2 fresh corn, quartered
  • 7-8 dried Chinese mushrooms, sliced thinly
  • 5 pieces of dried conpoy
  • 1 teaspoon of powdered chicken bouillon
  • 3 L of water
  1. Being by soaking Chinese mushrooms in warm water for 5 minutes
  2. Start to boil your soup water
  3. Cube chicken breast
  4. Slice and cube winter melon - don't throw away the skin (use it in the soup)
  5. Quarter corn
  6. Drain mushrooms and remove the stems with a knife of scissors and slice thinly
  7. When your soup water boils, throw all your cut ingredients into the soup (add the bouillon last)
  8. Boil on high for 5 minutes
  9. Reduce boil to a medium-boil for another 20 minutes
  10. Taste and add chicken bouillon (try 1 teaspoon first)
  11. Boil for another 5 minutes
  12. Serve and enjoy!
Recipe by The Chinese Soup Lady & Chinese Soup Recipes at https://www.thechinesesouplady.com/quick-boil-winter-melon-mushrooms-with-corn-in-chicken-broth/