Quick Winter Melon Soup with Dried Shrimp

Wash the winter melon thoroughly to remove any white powdery residue on its skin. You can use a brush for this.

Cut off both ends of the winter melon. Slice the winter melon into thick rounds (about 2-3 cm thick). Wrap any unused portion in cling film and refrigerate for later use.

Cut the winter melon rounds in half, then carefully remove the seeds and fibrous core. Slice the winter melon into thinner, bite-sized pieces (about 0.5 cm thick).

Soak the dried shrimp in hot water until softened, then drain.

Prepare the ginger by smashing it with the side of a cleaver, then finely mincing it.

Heat cooking oil in a clay pot or heavy-bottomed pot over medium heat.

Add the soaked dried shrimp to the hot oil and stir-fry until fragrant and slightly crispy, about 1-2 minutes.

Add the minced ginger to the pot and continue to stir-fry with the dried shrimp until aromatic, about 30 seconds to 1 minute.

Pour in the pork broth (or water) and bring it to a rolling boil over high heat. Let it boil for 3-5 minutes to allow the flavors to meld.

Add the sliced winter melon to the boiling broth. Bring it back to a boil, then reduce the heat to maintain a gentle simmer. Cook until the winter melon is tender, approximately 7 minutes.

Season the soup with salt and white pepper to taste. Stir well.

Ladle the hot soup into serving bowls. Garnish with chopped spring onion before serving.