I grew up enjoying delicious soup that my mom made for me every so often. I miss her and her soups very much. The winter melon soup was one of my favorite Cantonese soup for the winter. It was refreshing and light. I am going to do my best to reproduce the recipe in honor of my mom. I will be making this soup for my church web team meeting.

The winter melon is a very mild taste but flavorful soup using pork ribs, winter melon, dried scallops, and cracked white pepper. A classic chinese soup that every mother would produce for their household. Although time has changed, the soup still remain the same and full of nutritional goodness. Winter melon soup is typically paired with chicken, but my mom like to use pork ribs because of the neutral nature and sweet flavor of the pork. Some older Chinese mothers would say that this soup has cooling properties and is often consumed to clear heat and phlegm from the lungs. I just know it’s delicious. I hope you enjoy it as much as I did.


Serving: 3-4 people

Winter Melon (skin removed and cut into bite-sze chunks)
2 carrots (peeled, cut into bite-size chunks)
5 Dried Oyster (washed)
5 Dried Scallops (washed and soaked in water till slightly softened)
1 tbsp Bitter Almonds
12 Red Dates

300g Pork Ribs (cut into riblets)
Chicken Stock or Water (8 cups)
Whole Chicken
green onions
2 carrots
2 celery stalk
Sea Salt (for taste)


1. Chicken Stock:  Boil hot water, enough to cover the chicken. Take a whole chicken and blanch it with hot before dropping it into pot. Blanching the chicken will remove any impurities that make the soup bitter. While the stock is boiling, add green onions, carrots, and celery to brighten the taste. Put the stock on simmer and cook it for 1-2 hours.