Eight Precious Jewels Winter Melon Soup
(Duong Qua Tong)

makes 4-6 servings

6 dried Chinese mushrooms
1-1/2 lb. (750 g) winter melon
8 c. (2 L) chicken broth
1 tsp. (5 mL) minced fresh ginger
1/2 c. (125 mL) shredded smoked ham
1/4 lb. (125 g) Chinese barbecued pork, cut into 1/4" (0.6 cm) dice
1 small carrot, peeled, finely chopped
1/2 lb. (250 g) raw shrimp, cut into 1/2" (1.25 cm) pieces
1/4 lb. (125 g) Dungeness crabmeat
1/4 tsp. (2 mL) white pepper
1/2 tsp. (3 mL) sesame oil
1 Tbsp. (15 mL) light soy sauce

Soak the mushrooms in warm water until softened, about 20 minutes. Drain, discard the woody stems and cut into 1/4" (0.6 cm) dice. Set aside. Cut off the rind from the winter melon and discard. Remove any seeds and stringy fibres and cut melon into 1/2" (1.25 cm) cubes. Set aside. In a large soup pot, bring the chicken broth and minced ginger to a boil. Add the mushrooms, winter melon, ham, pork and carrot; cover and cook until vegetables are tender, about 10 minutes. Reduce heat and simmer 5 minutes. Stir in shrimp, crabmeat, white pepper, sesame oil and soy sauce just before serving.

Calories: 314; Protein 33.5 g; Carbohydrate 12 g; Fibre 2.3 g; Fat 14 g/serving

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