Winter Melon Soup With Dried Scallops Recipes

WINTER MELON SOUP

Winter Melon Soup image

Categories Soup/Stew Chicken Ginger Appetizer Lunar New Year Melon Ham Scallop Winter Simmer Gourmet Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 8 first-course servings

Number Of Ingredients 13

Ingredients

For broth
1 (3- to 3 1/2-lb) whole chicken
1 bunch scallions, halved crosswise
2 oz Smithfield or other cured ham (1 piece or sliced), trimmed of any spice coating
1 (1-inch) piece peeled fresh ginger, smashed
14 cups water
1 tablespoon salt
For soup
5 (1-inch-wide) large dried scallops
1 (2-lb) wedge winter melon
2 oz Smithfield or other cured ham (1 piece or sliced), trimmed of any spice coating and cut into very thin matchsticks (1/2 cup)
1 (2-inch) piece fresh ginger, peeled and cut into very thin matchsticks (2 tablespoons)
3 scallions, thinly sliced (1/2 cup)

Steps:

Make broth:
Rinse chicken inside and out, then stuff cavity with scallions, ham, and ginger. Bring water with chicken and salt to a boil in a deep 7- to 8-quart stockpot or pasta pot, then reduce heat and cook at a bare simmer, uncovered, skimming off froth occasionally, 3 hours. 3Remove and discard chicken, then pour broth through a fine-mesh sieve into a large bowl. Let stand 5 minutes. Skim off fat. (You will have about 10 to 12 cups broth and need only 9 cups for this soup; reserve remainder for the Black-Bean Shrimp with Chinese Broccoli or for another use.)
Make soup:
Bring 2 cups broth to a boil in a 1-quart heavy saucepan, then add dried scallops and remove from heat. Soak, covered, 15 minutes.
Return scallop mixture to low heat and simmer, uncovered, until scallops are soft and pale, about 15 minutes. Remove from heat and cool in cooking liquid. Transfer scallops with a slotted spoon to a bowl, reserving cooking liquid. Shred scallops into "threads" with a fork or your fingers, discarding tough ligament from side of each scallop if attached. Bring remaining 7 cups broth to a simmer in cleaned 7- to 8-quart pot with scallops and reserved cooking liquid.
Cut off and discard rind from winter melon. Remove and discard seeds, then cut melon into 1/3-inch cubes (about 5 cups). Add to broth and gently simmer, uncovered, until melon is transparent, 20 to 30 minutes. 3Stir in ham, ginger, scallions, and salt to taste just before serving.

WINTER MELON SOUP

Winter Melon Soup image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 16

Ingredients

3 cups rich pork stock
1 chicken drumstick and thigh
1/4 cup diced Smithfield ham
3 scallions, minced
1 clove garlic, minced
1/4 cup sliced bamboo shoots (fresh, if possible)
1/4 cup peeled and diced water chestnuts (fresh, if possible)
1 tablespoon dried shrimp, soaked in warm water for 20 minutes
6 Chinese mushrooms, soaked in warm water for 20 minutes
I cup diced winter melon
1/2 cup diced tomato
1/2 cup peas (fresh or frozen)
1/4 cup baby corn
3 tablespoons cornstarch
1/4 cup diced bean curd (firm-style)
1/2 teaspoon Chinese sesame oil

Steps:

Bring the pork stock to a boil in a large, heavy saucepan. Reduce to a simmer, add the chicken, and cook gently for 30 minutes. Remove the chicken, bone the meat, shred it, and discard the bones. Add the shredded meat to the pork stock, along with the ham, scallions, garlic, bamboo shoots, water chestnuts and dried shrimp. Slice the Chinese mushrooms and add to the stock. Simmer for 1/2 hour. Add the winter melon, the tomato, the peas and the baby corn. Bring soup to a boil. Mix together the cornstarch with enough cold water to make a liquid resembling heavy cream. Pour enough into boiling soup, stirring, to thicken soup slightly. Reduce to simmer, and add the bean curd. Cook gently for 10 minutes. Swirl in sesame oil and serve immediately.;

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