WINTER MELON SOUP
About 8 cups; 4 to 5 servings
The subtly flavored, firm flesh of winter melon takes well to the savory notes in this broth. You may find winter melon at pan-Asian markets; otherwise, substitute peeled and seeded chayote squash, which is widely available at Latino markets.
Soak in warm water for 20 minutes:
- 4 dried shiitake mushrooms
Drain and chop, then add to a large saucepan with:
- 4 cups chicken stock or broth
- 1 pound peeled, seeded winter melon, cut into 1-inch cubes (about 3 ½ cups)
- 1 small leek, halved lengthwise, well rinsed, and chopped
- One 5-ounce can sliced bamboo shoots, drained, rinsed, and diced
- ⅓ cup diced country ham or Canadian bacon
- ½-inch piece ginger, peeled and grated or minced
- (4 small dried scallops)
Bring to a boil, then cover, reduce the heat, and simmer until the winter melon is very tender, 15 to 20 minutes.