Wintermelon and Shiitake Mushroom Soup

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Have you heard of wintermelon before? That used to be my favourite melon growing up.

For years, I have never even seen it again, or eaten it, until one day, I was given what they said was a WINTERMELON seed, so I planted it, treated it like ROYALTY, gave it care, nurture and much nutrients, until one day, the fateful day FINALLY came, it blossomed and a little baby melon formed…

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Days passed, as it grew bigger, and suddenly, we were all confused.

Why did this wintermelon… have a… WHY DID IT LOOK LIKE A BUTTERNUT SQUASH?

ARHGHGG:LKdjf!!! We were all like, “WTF IS GOING ON?!” A wintermelon turned into a pumpkin? Well, turned out the person who gave us the seed gave us the WRONG ONE! That was just such a funny story I had to share it.

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But anyway, look for wintermelon in your local Asian grocery store, they most likely have it! It goes so well in soup, and tastes amazing!

Most likely you will find pre-cut wintermelon in a plastic bag. Those are much easier than a whole one, but do use it up within a week as it can go off if kept in the fridge for too long.

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Wintermelon and Shiitake Mushroom Soup

1 tablespoon extra light olive oil
5 fresh shiitake mushrooms
2 cloves garlic
3 cups wintermelon, chopped
A couple sprinkles Himalayan/sea salt
3 cups water
1 tablespoon white cooking wine
1/2 teaspoon Himalayan/sea salt
1/8 teaspoon ginger powder
1 teaspoon sesame oil
1 scallion
A pinch of red pepper flakes (optional)

Remove the stem from the shiitake mushrooms and slice it across into 4-5 pieces. Peel the garlic, then finely dice it. Add the shiitake mushrooms and garlic into a medium saucepan and add a tablespoon of extra light olive oil.

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Slice the skin off the wintermelon and remove the seeds. Chop it into rectangular blocks or cubes and measure out about 3 cups. Put that in a large bowl on its own.

Slice the scallion into tiny rings and set it aside for now.

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Turn the heat on medium high (5-6). Let the shiitake mushroom and garlic cook for 2-3 minutes, until you hear a little sizzle. Add in the wintermelon and couple sprinkles of salt, then stir and cook for 3 more minutes.

Add the water, white cooking wine, 1/2 teaspoon salt and ginger powder. Stir it around for a bit until the spices are mixed in the soup, and turn the heat down to 5. Close the lid and let it simmer for about 23 minutes.

Add the sesame oil, stir it around for about3 more minutes, then finally add the scallion and red pepper. Give it a quick stir and turn the heat off.

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Wintermelon and Shiitake Mushroom Soup
Serves: 2
 

Ingredients
  • 1 tablespoon extra light olive oil
  • 5 fresh shiitake mushrooms
  • 2 cloves garlic
  • 3 cups wintermelon, chopped
  • A couple sprinkles Himalayan/sea salt
  • 3 cups water
  • 1 tablespoon white cooking wine
  • ½ teaspoon Himalayan/sea salt
  • ⅛ teaspoon ginger powder
  • 1 teaspoon sesame oil
  • 1 scallion
  • A pinch of red pepper flakes (optional)

Instructions
  1. Remove the stem from the shiitake mushrooms and slice it across into 4-5 pieces. Peel the garlic, then finely dice it. Add the shiitake mushrooms and garlic into a medium saucepan and add a tablespoon of extra light olive oil.
  2. Slice the skin off the wintermelon and remove the seeds. Chop it into rectangular blocks or cubes and measure out about 3 cups. Put that in a large bowl on its own.
  3. Slice the scallion into tiny rings and set it aside for now.
  4. Turn the heat on medium high (5-6). Let the shiitake mushroom and garlic cook for 2-3 minutes, until you hear a little sizzle. Add in the wintermelon and couple sprinkles of salt, then stir and cook for 3 more minutes.
  5. Add the water, white cooking wine, ½ teaspoon salt and ginger powder. Stir it around for a bit until the spices are mixed in the soup, and turn the heat down to 5. Close the lid and let it simmer for about 23 minutes.
  6. Add the sesame oil, stir it around for about3 more minutes, then finally add the scallion and red pepper. Give it a quick stir and turn the heat off.

 

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