Winter Melon And Seafood Soup


6 Centigram - Dried chinese mushrooms
2 Centigram - Winter melon
10 Centigram - Chicken broth
1 Tablespoon - Ginger, finely minced
1 - Small carrot, peeled and finely diced
0.5 Pound - Raw shrimp, cut into ½-in (1 cm) pieces or cooked, hand-peeled shrimp
0.33 Pound - Fresh scallops, cut into ½-in (1 cm) dice
0.5 Cup - Frozen peas
0.33 Pound - Fresh dungeness crabmeat
2 - Egg whites, slightly beaten
0.25 Teaspoon - White pepper
1 Teaspoon - Sesame oil
1 Tablespoon - Light soy sauce
1 - Cilantro or green onions, chopped, for garnish


1. Soak mushrooms in hot water until softened, about 20 minutes. Drain. Discard woody stems and cut into ¼-in (0.5 cm) dice. Cut off melon rind and discard. Remove any seeds and stringy fibres.

2. Cut melon into ¾-in (2 cm) cubes. In large soup pot, bring chicken broth, minced ginger and carrots to a boil. Add mushrooms, winter melon, shrimp, scallops and peas. Cover and cook until winter melon is tender, about 5 minutes.

3. Reduce heat and, just before serving, stir in crabmeat, egg whites, white pepper, sesame oil and soy sauce.

No of servings: 6

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