Monkey Head Mushroom and Winter Melon Soup
A friend grew this mature winter melon and gave me a large piece, which is just right for making soup.
Ingredients
winter melon
1
monkey head mushrooms
2
Job's tears (coix seeds)
20 g
figs
5-6
pork fan bones
500 g
salt
to taste
Instructions
1
Step 1
Soak the monkey head mushrooms until rehydrated.
2
Step 2
Cut off the tough stems and tear the mushrooms into small pieces.
3
Step 3
Give the figs a quick rinse.
4
Step 4
Blanch the pork fan bones and rinse off any scum.
5
Step 5
Soak the Job's tears in water for 30 minutes.
6
Step 6
Place all the prepared ingredients into a soup pot, add water to fill about half the pot, bring to a boil over high heat, then reduce to low and simmer for 30 minutes.
7
Step 7
Wipe the white powder off the skin of the winter melon, scoop out the seeds and pulp, and cut into chunks. (Keep the skin on for the soup — it has heat-clearing and detoxifying properties.)
8
Step 8
Add the winter melon to the pot and bring it back up to a boil over high heat.
9
Step 9
Reduce to low and simmer for 1 hour. Season with salt to taste when serving.
10
Step 10
This soup clears heat, removes dampness, and nourishes the lungs and stomach.
