Winter Melon Soup with Shrimp and Tofu

Ingredients

• 1 winter melon, peeled and cut into bite-sized pieces (500g / 1.1lb) 1 winter melon, peeled and cut into bite-sized pieces (500g / 1.1lb)
• 200g (7oz) shrimp, peeled and deveined 200g (7oz) shrimp, peeled and deveined
• 200g (7oz) tofu, cubed 200g (7oz) tofu, cubed
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories: 180 kcal / 753 KJ
• Fat: 6g (1g saturated)
• Carbohydrates: 14g (6g sugars)
• Protein: 18g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat some oil over medium heat. Add the minced garlic and grated ginger, and sauté until fragrant.
2. 2.
   Add the shrimp to the pot and cook until they turn pink and are cooked through. Remove the shrimp from the pot and set aside.
3. 3.
   In the same pot, add the winter melon and tofu. Stir gently to combine.
4. 4.
   Pour in the chicken or vegetable broth and bring to a boil. Reduce the heat to low and let the soup simmer for about 15-20 minutes, or until the winter melon is tender.
5. 5.
   Return the cooked shrimp to the pot and stir in the soy sauce and sesame oil. Season with salt and pepper to taste.
6. 6.
   Simmer for an additional 5 minutes to allow the flavors to meld together.
7. 7.
   Serve the Winter Melon Soup hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Winter melon — Choose a winter melon that is firm and heavy for its size. The skin should be smooth and free from blemishes. To make peeling easier, you can cut off the top and bottom of the melon and use a vegetable peeler to remove the skin.
• Shrimp — Fresh or frozen shrimp can be used for this recipe. If using frozen shrimp, make sure to thaw them before cooking. To devein the shrimp, make a shallow cut along the back and remove the dark vein.
• Tofu — Use firm or extra-firm tofu for this recipe to ensure it holds its shape during cooking. If desired, you can press the tofu to remove excess moisture before cubing it.

Tips & Tricks

• For a spicier kick, add a few slices of fresh chili pepper to the soup.
• If you prefer a thicker soup, you can mash some of the cooked winter melon with a fork before adding the shrimp and tofu.
• Feel free to customize the soup by adding other vegetables such as mushrooms or bok choy.
• To enhance the aroma of the soup, drizzle a few drops of toasted sesame oil just before serving.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Winter Melon Soup as a light appetizer or as a main course accompanied by steamed rice. It pairs well with a side of stir-fried vegetables or a fresh green salad.

Presentation advice

To enhance the presentation of the soup, garnish each bowl with a sprig of fresh cilantro. The vibrant green color of the cilantro adds a pop of freshness to the dish. Serve the soup in individual bowls to showcase the beautiful colors and textures of the ingredients.