AI-generated image
Dong gua tang
Winter melon soup
Dōngguā tāng (冬瓜汤): clear winter melon soup in shiitake broth, vegetarian version
In the sticky summers of Guangzhou and Hong Kong, a big pot of winter melon soup is on the stove in many homes: slabs of the pale green gourd simmered until translucent and almost melting, in a clear broth. Cantonese families believe it cools the body and drains the "dampness" of the season. Usually it is made with pork ribs or dried shrimp; this version uses dried shiitake and ginger for a deep, savoury vegetarian broth, seasoned only with salt and white pepper. A bowl is about 40 kcal. The common mistake is cutting the melon too thin, so it disintegrates; cut it into 2 cm slabs and simmer gently. Chef's tip: keep the soaking water from the mushrooms and add it to the pot; it is full of flavour.
- Total time
- 35 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 6 dried shiitake mushroomssoaked in 300 ml warm water for 20 minutes
- 1 ⅓ lb winter melonpeeled, seeded, cut into 2 cm slabs
- 3 fresh gingerslices
- 3 ¾ cups water
- 1 tbsp dried goji berries (optional)
- ¾ tsp salt
- ¼ tsp ground white pepper
- 1 spring onionsliced
Shop this recipe on Amazon
Fresh ingredients (2)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/4 doneStep 1: Lift 6 dried shiitake mushrooms out of their soaking water, squeeze and slice, removing the stems. Pour the soaking water into a pot, leaving any grit at the bottom of the bowl.
Step 2: Add 3 ¾ cups water, the shiitake and 3 fresh ginger and bring to the boil, then simmer for 10 minutes.
12 minStep 3: Add 1 ⅓ lb winter melon and simmer gently for 10–12 minutes, until it is translucent and tender all the way through but still holding its shape.
12 minStep 4: Add 1 tbsp dried goji berries for the last minute. Season with ¾ tsp salt and ¼ tsp ground white pepper, scatter with 1 spring onion and serve.
1 min
Nutrition per serving
- Calories
- 40 kcal
- Protein
- 2 g
- Carbs
- 7 g
- Fat
- 1 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does dong gua tang take?
- About 35 minutes in total: 10 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of dried shiitake mushrooms?
- Aubergine, diced, same weight.
- What can I use instead of fresh ginger?
- ¼ tsp ground ginger per tbsp fresh (add it with the spices).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Tiyula itumBlack beef soup
Tiyula itum, 'black soup', is the pride of the Tausug people of Sulu in the far south of the Philippines, cooked for weddings, Eid celebrations and when guests come home. Beef (it is a halal, pork-free dish) is simmered with ginger, lemongrass and turmeric, then darkened with pamapa itum, a paste of grated coconut toasted until almost black and pounded with spices. The broth looks dramatic but tastes smoky, earthy and gently peppery, with heat from chillies. Serve it with plain rice. Chef's tip: toast the coconut slowly, stirring all the time, until it is very dark brown but not ashy; burnt-to-ash coconut tastes bitter and ruins the soup.
Filipino
Ful nabitSprouted fava bean soup
Sprouted beans are ladled out with their cooking liquor in Cairo homes when the weather turns cold or someone is feeling run down, and Egyptians swear by the broth as a pick-me-up. The beans are soaked and left to sprout for a few days, then simmered with onion, garlic and cumin into a light, earthy soup that is sharpened at the table with plenty of lemon. You can eat the beans with a spoon or pop them from their skins. Allow 3 to 4 days for sprouting, although the hands-on work is only about 20 minutes. People with G6PD deficiency (favism) must not eat fava beans. Chef's tip: stop the sprouting when the shoots are about 1 cm long; longer sprouts taste grassy and bitter.
Egyptian
Miso soup
Miso soup (味噌汁) is drunk every day in homes all over Japan, at breakfast as well as dinner, beside a bowl of rice. The base is dashi; this vegan version uses kombu and dried shiitake instead of bonito, which gives it a deep, rounded flavour. Silken tofu and wakame seaweed are the classic fillings. It takes ten minutes; just remember not to boil the miso. Chef's tip: add the miso at the very end and never let it boil. Boiling kills the miso's fresh, fermented aroma; Japanese cooks say the soup should only 'smile', with the surface barely trembling.
Japanese