Clear Winter Melon Soup with Dried Scallops and Mushrooms
A soothing, crystal-clear soup featuring tender winter melon, fragrant dried scallops, and earthy shiitake mushrooms, perfect for warming meals. This chinese-inspired soups ready in about 75 minutes pairs peeled and cubed winter melon, chicken broth, ginger slices for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb peeled and cubed winter melon
- 1 oz soaked in warm water for 30 minutes dried scallops
- 4 pieces soaked and sliced dried shiitake mushrooms
- 6 cups chicken broth
- 3 slices ginger slices
- 1 tsp salt
- 1/4 tsp white pepper
- 2 stalks thinly sliced for garnish scallions
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Soak 1 oz dried scallops in warm water for 30 minutes until softened, then shred them with your fingers.
- Step 2: In a large pot, combine 6 cups chicken broth, 3 slices ginger, the shredded scallops, and 4 dried shiitake mushrooms sliced thinly. Bring to a boil over high heat.
- Step 3: Add 1 lb peeled and cubed winter melon to the pot, reduce heat to medium-low, and simmer gently for 30 minutes until the melon is translucent and soft.
- Step 4: Season the soup with 1 tsp salt and 1/4 tsp white pepper, stirring to combine.
- Step 5: Ladle the soup into bowls and garnish with 2 stalks thinly sliced scallions for a fresh finish. Serve hot as a light starter or accompaniment.
Frequently asked questions
How long does Clear Winter Melon Soup with Dried Scallops and Mushrooms take to make?
Total time is about 75 minutes (40 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Clear Winter Melon Soup with Dried Scallops and Mushrooms?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep peeled and cubed winter melon from drying out.
Can I substitute ingredients in Clear Winter Melon Soup with Dried Scallops and Mushrooms?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Clear Winter Melon Soup with Dried Scallops and Mushrooms for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Clear Winter Melon Soup with Dried Scallops and Mushrooms?
Chinese soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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