Fuzzy Melon Soup

Down home Cantonese Soup, Fuzzy Melon Soup is quick and easy

Servings:

Author:

Prep Time
15 minutes

Cook Time
15 minutes

Course:

Soup One dish meals

Cuisine:

Asian

Keywords:

Fuzzy Melon Soup mo gwa tong

Instructions

1 Combine marinade ingredients with ground pork. You can use chicken or turkey if
you like. Let sit for 10-15 minutes
2 Scrape fuzzy melon with a knife to remove fuzz and top layer of melon. Once
scraped it should still be light green in color. You can use a peeler but it
will take more of the squash than necessary and the pale green layer will be
removed. It's NBD. Cut melon in half lengthwise and then cut each half
lengthwise to create quarters. Cut each quarter crosswise into ~1/4 inch thick
slices. Set aside.
3 Heat 2 tsp of vegetable or peanut oil in a medium saucepan (3-4 qt). Add ginger
and pork. Saute' until pork loses pinkness.
4 Add water/stock, mushrooms, and turnip to saucepan. Bring to a boil and lower
heat to a low boil for 15 minutes. You can add soy sauce at this point or before
tasting for salt in the next step.
5 Add squash to stock, bring back to a boil and immediately reduce heat again to a
low boil. Cook until squash looks opaque rather than white and has softened but
still retains its shape (about 10-15 minutes). Taste and season with salt if
needed.
6 Add tofu and heat through. Once soup is hot again, lower heat to a gentle simmer
or turn it off. Stir soup with chopsticks or spoon in one direction, add egg in
a slow steady stream to create egg ribbons in soup (like egg drop soup). Or
crack the egg into soup and let it poach without breaking the egg up. My dad
always let me have the egg, lol. Daddy's little girl.
7 Garnish with green onions or cilantro, serve immediately.

Fuzzy Melon Soup

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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