Winter melon, dried shrimp and glass noodle soup

Ingredientsone pot, serves 4

Method

Heat the wok and fry the ginger and dried shrimp until fragrant (爆香) first, then add water, bring it to the boil and add the winter melon for 15 to 20 minutes until it turns translucent. The glass noodles go in last.

1. Peel the winter melon and cut it into chunks; give the dried shrimp a short soak; soak the glass noodles until soft.
2. Heat the wok and fry the ginger slices and dried shrimp until fragrant (爆香, a quick high heat fry that releases the aroma).
3. Add 1.2 to 1.5 litres of water and bring it to the boil.
4. Add the winter melon and boil for 15 to 20 minutes until it turns translucent.
5. Put the glass noodles in for the last 2 to 3 minutes, season with salt and it is ready.

Who it suits

• summer heat
• fluid retention and puffiness
• low calorie, for those watching their weight

Who should take care

• Those with a cold constitution and pregnant women should keep to a moderate amount (a cold constitution caution given by several sources)
• Dried shrimp is high in sodium, so go easy on the salt

Soup stories

This quick-boiled winter melon soup is the fast working sibling of the banquet winter melon tureen and the leading summer cooling soup. UFood puts it first on almost every seasonal quick soup list, and the variations are endless, with egg drop, Job's tears, shiitake and more.

From the same family

Angled loofah, cloud ear fungus and pork slice soupYellowcress (marsh cress) and snakehead fish soupWinter melon tureen soup with night fragrant flowers

Lo Fo Tong is cultural food-heritage reference, not medical advice. If you are pregnant, unwell or on medication, talk to your doctor or registered practitioner before changing what is in the pot.