Winter Melon Soup
Hsiao-Ching Chou
Author's Note: For the month of November, I am participating in NaBloPoMo (National Blog Post Month) and pledge to post once a day.
My husband has proclaimed winter melon soup his favorite. It's a clear broth made from water, smoked ham hock, ginger, green onions, a splash of soy sauce for color, and a splash of wine. The winter melon goes in at the end and offers a counterpoint to the smokiness. I usually serve this at Chinese New Year or deep in the Northwest winter when it feels like it can't get any darker or damper. This does require a trip to an Asian grocery store for the winter melon, everything else should be available at your regular market. If you can't find winter melon, you could use chayote squash.
WINTER MELON SOUP
Makes 1 big pot
1 smoked ham hock or shank (see Note 1)
2.5 quarts water
2 large slices fresh ginger
1 stalk green onion
2 tablespoons soy sauce
2 tablespoons Shaoshing wine or dry white wine (whatever you might have on hand)
2-pound wedge of winter melon (see Note 2)
In large dutch-oven or soup pot, combine the ham hock, water, ginger, onion, soy sauce and wine. Bring to a gentle boil over high heat. Turn down heat to low and let simmer for 1 to 1.5 hours, or until the flavor of the smoked hock has come through.
In the meantime, scoop any seeds from the winter melon wedge. Trim off the rind. Cut the melon into roughly 2-inch chunks. Set aside until the broth has developed flavor. After about 1 hour of simmering the broth, taste it for seasoning. If it tastes too salty, remove the hock and add a little bit of water to balance it out. Add the the winter melon chunks and let simmer for about 15-20 minutes, or until the melon becomes tender but not so tender that it disintegrates. You can serve the soup with bits of the smoked hock meat picked off the bone.
Note 1: The size of the smoked hock or shank and how it was smoked will affect the flavor. Some will be saltier than others, but you may not know until you've started cooking the soup.
Note 2: Winter melon usually is sold in wedges, because a whole melon is too big for most needs. About 2 pounds is plenty for soup.