Double-Boiled Winter Melon Soup with Dried Scallops
A delicate Cantonese double-boiled soup featuring mildly sweet winter melon and tender dried scallops, perfect for nourishing the body. This chinese-inspired soups ready in about 160 minutes pairs winter melon, peeled and cubed, chicken broth, low sodium, 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
- 12 oz winter melon, peeled and cubed
- 1 oz dried scallops (conpoy), soaked and shredded
- 4 cups chicken broth, low sodium
- 3 slices ginger slices
- 3 pieces dried shiitake mushrooms, soaked and sliced
- 1 tsp salt
- 1/4 tsp white pepper
- 1 stalk green onions, chopped
Instructions
- Step 1: Soak 1 oz dried scallops in warm water for 30 minutes until softened, then shred finely.
- Step 2: In a double boiler or a heatproof bowl set over simmering water, combine 12 oz peeled and cubed winter melon, shredded dried scallops, 4 cups low sodium chicken broth, 3 slices ginger, and 3 soaked, sliced dried shiitake mushrooms.
- Step 3: Cover and double-boil on low heat for 2 hours, ensuring the water in the lower pot does not evaporate completely.
- Step 4: After 2 hours, season with 1 tsp salt and 1/4 tsp white pepper; stir gently.
- Step 5: Garnish with 1 chopped green onion and serve hot as a comforting starter.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Double-Boiled Winter Melon Soup with Dried Scallops take to make?
Total time is about 160 minutes (40 min prep + 120 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 Double-Boiled Winter Melon Soup with Dried Scallops?
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 chicken broth, low sodium from drying out.
Can I substitute ingredients in Double-Boiled Winter Melon Soup with Dried Scallops?
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 Double-Boiled Winter Melon Soup with Dried Scallops 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 Double-Boiled Winter Melon Soup with Dried Scallops?
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.
