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Traditionally served in a beautifully carved, hollowed out Winter Melon, this is a standard soup you will find on every Chinese Restaurant menu.


This recipe adds some other familiar Chinese soup ingredients, bamboo shoots, shiitake mushrooms and I like to add tofu as well.

Posted By: Deirdre K Todd
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Prep Time: 20 minutes | Cook Time: 50 minutes | Ready In: 70 minutes
Ingredients: Print   Add to cart
US Metric
  • 1/2 lb. pork belly, fat trimmed, thinly sliced
  • 3 stalks green onion, minced
  • 1 TB sesame seed oil
  • 1/4 c. bamboo shoots, julienne
  • 4 large dried shrimp, minced
  • 4 fresh shiitake mushrooms, sliced
  • 6-8 c. chicken broth
  • 1 1/2 c. winter melon, peeled, diced
  • 2 TB lime juice
  • 2 TB Aloha shoyu
  • 2 TB hoisin sauce
  • 1 tsp. fresh ginger, grated
  • 1 tsp. Thai chili garlic paste
  • 2 TB cornstarch mixed with 1/4 c. chicken broth
  • Garnish:
  • 10 oz. diced fried tofu, 2 chopped green onion, sesame seed oil

Cooking Process:

In a large saucepan over medium heat, brown pork and onions in oil. Add bamboo shoots, shrimp, mushrooms and broth. Bring to a boil. Reduce heat; simmer 30 minutes. Add melon; bring to a boil. Stir in lime juice, soy sauce, hoisin sauce, ginger and garlic paste; simmer 10 minutes. Slowly stir in cornstarch mixture, until slightly thickened.

how to serve:

For service: Garnish as desired with tofu and green onions, Drizzle with sesame seed oil.  Serves 4-6.