White Cogongrass Flower and Winter Melon Ham Soup

Name: White Cogongrass Flower and Winter Melon Ham Soup
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Ingredients: 25 g White cogongrass flowers (washed, cut into sections, and placed in a gauze bag); 30 g Tender tips of white cogongrass root (washed, cut into sections, and placed in a gauze bag); 100 g Mature winter melon (peeled, deseeded, and sliced); 50 g Cooked ham (shredded); 1000 g Clear chicken soup (or clear pork soup); to taste Seasonings (salt, scallion, ginger, MSG, etc.)

Imperata (bai mao) flower simmered with winter melon and ham — a light soup traditionally valued for clearing heat and stopping bleeding.

1h 5m

Easy

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White Cogongrass Flower and Winter Melon Ham Soup

Ingredients

White cogongrass flowers (washed, cut into sections, and placed in a gauze bag) 25 g

Tender tips of white cogongrass root (washed, cut into sections, and placed in a gauze bag) 30 g

Mature winter melon (peeled, deseeded, and sliced) 100 g

Cooked ham (shredded) 50 g

Clear chicken soup (or clear pork soup) 1000 g

Seasonings (salt, scallion, ginger, MSG, etc.) to taste

Instructions

Brew the herb broth

Wash the white cogongrass flowers and roots, cut them into sections, place them in a gauze bag, and tie the bag closed. Add water to a pot, drop in the gauze bag, and simmer into a concentrated broth.

Cook the soup

Add the winter melon to the clear broth and cook until tender. Bring the concentrated herb broth to a boil, add the shredded ham, and season to taste. Serve as part of a meal.