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Delightful Chinese Winter Melon and Tofu Soup Recipe

Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Course Soup
Cuisine Asian
Servings 4 servings

Ingredients
  

  • Broth base 1 tbsp neutral oil avocado or sunflower
  • 3 cloves garlic, thinly sliced about 12 g
  • 1 1/2 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 , plus more to taste 15 ml
  • 1/2 tsp fine sea salt , or to taste 3 g
  • 1/4 tsp white pepper optional
  • Vegetables & protein 1 lb winter melon, peeled, seeded, cut in 3/4–1-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 3/4-inch cubes 400 g
  • Aromatics & finish 2 tsp toasted sesame oil 10 ml
  • 2 scallions, thinly sliced , whites and greens divided 30 g
  • 1 tbsp rice vinegar , optional for brightness 15 ml
  • Garnish Thinly sliced scallion greens, cilantro sprigs, or a pinch of white pepper choose a couple
  • Fried shallots or a few drops of chili crisp, optional
  • 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 adds depth if not vegetarian. 1/2–1 tsp
  • Gluten-free: Use tamari and verify broth is GF.

Instructions
 

  • 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).
  • 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 1/2–1 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.
  • Garnish & serve: Ladle into warm bowls. Top with scallion greens , cilantro, and optional chili crisp or fried shallots. Serve immediately.