Double-boiled Whole Winter Melon Soup
Prep time
Cook time
Total time
Recipe type: Soup
Cuisine: Chinese Soup
Serves: 8 bowls
  • 1 small whole winter melon (that has to fit in your double-boil pot) - emptied and cube the flesh
  • 7 fresh shrimp, beheaded and peeled
  • ½ pound of fresh pork
  • 5 dried conpoys
  • 1 tablespoon of dried shrimps
  • 10 small dried Chinese mushrooms
  • 5 fresh straw mushrooms
  • salt
  • oil
  • cornstarch
  1. Soak your dried Chinese ingredients in warm water for 10-15 minutes (Chinese mushrooms, conpoys, shrimp)
  2. Empty out the middle of your winter melon - keeping in completely intact with the exception of the top. Keep to 1-inch of melon left from the edge. Throw away the seeds.
  3. Cut all your ingredients into cubes - Chinese mushrooms (removing the stems), straw mushrooms, any left over winter melon, fresh shrimp, fresh pork
  4. Add ½ teaspoon of salt, cornstarch and oil to your fresh shrimp and pork and mix
  5. In a pot, add a tiny bit of oil and fry (drain water) the dried conpoy and dried shrimp for 5 minutes on medium heat
  6. Throw in the raw shrimp and pork and fry for another 5 minutes
  7. Keep on medium heat, add in 1 part chicken broth and 2 parts boiling water
  8. Add in the remaining winter melon flesh and straw mushrooms
  9. Boil on medium for 30 minutes
  10. In your double-boiler, raise your winter melon (in a metal deep dish) and add hot water.
  11. Once your soup boils, scoop in enough stuff and soup to fill the winter melon.
  12. Boil on medium high for 30 minutes - or until the winter melon flesh is translucent.
  13. Serve all, including scooping the winter melon flesh and enjoy!
Recipe by The Chinese Soup Lady & Chinese Soup Recipes at