What’s in a winter melon? As post-script to the winter olympics, I decided to blog about this intriguing vegetable. I tried cooking this dish when my grandmother served this soup to us. She said that she imitated the recipe from a Chinese restaurant. The soup was simple, delicious and high in nutritional value. It was perfect when you’re sick or when the weather is so cold. 

Winter melon is a variety from the family of melon (of course). Its other names are ash gourd or wax gourdWe are familiar with watermelon and cantaloupes which are great summer fruits. Melons in general (applies to winter melon) are rich in potassium and vitamin C. They are fat/cholesterol free and its high water content aids in proper digestive and elimination process. Recent study show that they contain Superoxide Dismutase, an antioxidant enzyme which helps relieve people of stress and fatigue. The SOD also helps against cell damage which can reduce skin aging. Other mineral contents are calcium, phosphorus, thiamine, iron, riboflavin and niacin.

In addition to the benefits, this winter melon soup recipe is a perfect comfort food for the soul. Move over chicken noodle soup.

Winter Melon Soup

1/2 cut of winter melon

5 pcs shiitake mushroom, sliced

1 cup shredded chicken breast, uncooked

2 pcs of chinese eggs (optional)

Directions:

1. Cut the winter melon into small squares/rectangle. Remove the rind/skin. Slice the shiitake mushroom at about 1/4 of an inch.

2. Marinate the shredded chicken with a little bit of salt for 15 minutes.

3. Boil a pot of water. Toss in your shredded chicken and cook for 5 minutes.

4. Put in the mushroom and winter melon and cook for 5 minutes or until melons are slightly tender (not mashed tender)

4. Cut the chinese egg into quarter and toss into the pot stirring to break the white of the egg. The chinese egg will give saltiness to the soup. But you can also add salt and pepper to taste if you don’t want to add the egg.

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3. Japan Food Blog part 3