Delightful Chinese Winter Melon and Tofu Soup Recipe
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When the first real chill of winter settles over the garden, I reach for a humble winter melon—the quiet giant that’s been hiding under broad vines since late summer. Simmering broth, silky tofu, and tender cubes of winter melon that turn almost translucent as they cook – the kind of bowl that invites you to slow down, breathe deep, and remember that God meets us in the simple things—even a pot of soup on a Tuesday night. 🌿🙏
💛 Why You’ll Love This Recipe
- Light yet nourishing: Clean, soothing flavors with satisfying protein from tofu.
- Weeknight-easy: One pot, minimal prep, ready in about 35 minutes. ⏱️
- Adaptable: Naturally dairy-free and easily vegetarian/vegan. 🌱
- Seasonal & frugal: A little winter melon stretches into generous servings. 🧺
🧾 Quick Reference Snapshot
- Course: Soup | Cuisine: Chinese-inspired
- Dietary: Vegetarian (vegan if using veggie broth), dairy-free, gluten-free with tamari
- Prep: 10 minutes | Cook: 25 minutes | Total: ~35 minutes
- Servings: 4
🛒 Ingredients
(US + metric provided; choose veggie or chicken broth as preferred)
- Broth base
- 1 tbsp neutral oil (avocado or sunflower)
- 3 cloves garlic, thinly sliced (about 12 g)
- 1½ tsp fresh ginger, julienned (about 6 g)
- 6 cups low-sodium vegetable or chicken broth (1.4 L)
- 1 tbsp light soy sauce or tamari (15 ml), plus more to taste
- ½ tsp fine sea salt (3 g), or to taste
- ¼ tsp white pepper (optional)
- Vegetables & protein
- 1 lb winter melon, peeled, seeded, cut in ¾–1-inch cubes (450 g)
- 8–10 dried shiitake mushrooms, rehydrated and sliced (or 6 oz/170 g fresh shiitake)
- 14 oz firm tofu, drained and cut in ¾-inch cubes (400 g)
- Aromatics & finish
- 2 tsp toasted sesame oil (10 ml)
- 2 scallions, thinly sliced (30 g), whites and greens divided
- 1 tbsp rice vinegar (15 ml), optional for brightness
- Garnish (choose a couple)
- Thinly sliced scallion greens, cilantro sprigs, or a pinch of white pepper
- Fried shallots or a few drops of chili crisp, optional 🔥
Simple swaps
- Mushrooms: Use cremini or enoki if shiitake aren’t handy.
- Protein: Swap tofu for poached chicken breast or shrimp (not vegan). 🍤
- Broth: Use homemade veggie stock for a fully plant-based bowl; fish sauce (½–1 tsp) adds depth if not vegetarian.
- Gluten-free: Use tamari and verify broth is GF.
🍂 Seasonal Swaps
- Late Summer/Early Fall: Add 1 cup (150 g) sweet corn kernels for pops of sweetness. 🌽
- Deep Winter: Stir in a handful of baby spinach or napa cabbage ribbons in the last 2 minutes. 🥬
- Spring: Finish with torn snow pea shoots or chives for freshness. 🌱
🌱 From My Garden
Winter melon (also called ash gourd) stores well and mellows in flavor after curing. If you’re growing it, harvest when the rind is dull and waxy, then cure in a cool, dry spot. For this soup, choose firm fruit; trim away seeds and pith, and cube the flesh so it softens without falling apart.
👩🏽🍳 Step-by-Step Instructions
🧑🍳 Prepare
- Rehydrate mushrooms (if using dried): Cover with hot water 15–20 minutes. Squeeze dry, reserve soaking liquid (strain to remove grit), and slice caps.
- Prep aromatics: Slice garlic and ginger; cube winter melon and tofu; thinly slice scallions (keep whites and greens separate).
🔥 Cook
- Bloom aromatics: Warm oil in a 4–5 qt pot over medium heat. Add garlic, ginger, and scallion whites; sauté 30–60 seconds until fragrant (do not brown).
- Build broth: Pour in broth (and ½–1 cup/120–240 ml strained mushroom soaking liquid if using), soy sauce/tamari, salt, and white pepper. Bring to a gentle boil.
- Simmer melon & mushrooms: Add winter melon and shiitake. Reduce to a lively simmer; cook 10–12 minutes until melon turns slightly translucent and tender.
- Add tofu: Gently slide in tofu; simmer 3–5 minutes to warm through. Stir in sesame oil and rice vinegar (if using). Taste and adjust salt/soy.
🌟 Finish
- Garnish & serve: Ladle into warm bowls. Top with scallion greens, cilantro, and optional chili crisp or fried shallots. Serve immediately. 🥣
🍚 Serving & Pairing Suggestions
- Spoon over hot steamed jasmine rice for a heartier bowl.
- Pair with quick cucumber salad or garlicky sautéed greens. 🥒
- For a cozy spread, add pan-fried scallion pancakes or simple egg fried rice.
🧊 Storage & Make-Ahead
- Fridge: Store cooled soup up to 4 days in an airtight container. The melon will continue to soften.
- Freezer: Best enjoyed fresh; the tofu changes texture when frozen. If you must freeze, do so without tofu and add fresh tofu when reheating.
- Reheat: Warm gently on the stovetop; brighten with a splash of soy/tamari or vinegar to wake flavors. ✨
🌤️ Final Thoughts
As the soup simmers, I’m reminded that God often nourishes us through ordinary faithfulness—planning a garden, chopping vegetables, lingering at the table. May this bowl bring warmth to your home and rest to your heart. 💛
🤝 Community & Connection
If you make this, I’d love to see your bowl!
🧰 Favorites from My Kitchen to Yours
Some tools that make this recipe effortless:
- 4–5 qt heavy-bottomed soup pot
- Fine-mesh strainer (for mushroom liquid)
- Precision scale and chef’s knife
- Spider skimmer or slotted spoon for tofu
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