Winter Melon Soup with Morels and Seafood
What you’ll need
Ingredients
- 2 Whole mini winter melons
- Prawns 4 pcs
- Scallops 4 pcs
- Crab meat 40 g
- Morels 15 g
- Dried yellow fungus 8 g#
- Dried scallops 4 pcs
- Bamboo pith 15 g
- Winter melon cubes 80 g
Seasoning
- Lee Kum Kee No Hormones* Premium Chicken Bouillon Powder (No MSG Added)
- Sugar 3 g
- Salt 5 g
- A little Lee Kum Kee White Peppercorn Grinder
- Water 500 ml
Made with
Lee Kum Kee products
How to make it
-
Soak the morels, dried yellow fungus and bamboo pith in a bowl of water for 30 minutes. Drain.
-
Cut the winter melon in half with a saw-toothed edge. Scoop out the seeds.
-
Blanch the morels, dried yellow fungus and bamboo and set aside. Then blanch the scallops and prawns.
-
Mix all the seasonings to prepare a stock. Put all the ingredients into the winter melon and fill it with the stock until 80% full. Cover with plastic wrap and simmer it for about 45 minutes. Add the crab meat to serve.
# If there is no yellow fungus, you can skip it.
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