If you’re craving a light, flavorful soup, this winter melon soup with pork ribs is the perfect choice! It’s incredibly easy to make and comforting with its delicate flavors.
What is Winter Melon
Winter melon, known as dōng guā in Chinese, is a versatile and widely used ingredient in Chinese cuisine.
Despite its name, it’s not actually a melon but rather a type of gourd. It has a mild, slightly sweet flavor and a soft, absorbent texture that makes it perfect for both savory and sweet dishes.
In China, winter melon is not only used in soups but also in a variety of other preparations, such as:
- Winter Melon Paste: A traditional filling for Homemade Winter Melon Mooncakes and Wife Cake, where it’s cooked down with sugar to create a sweet, smooth paste.
- Winter Melon Tea: A refreshing drink made by simmering winter melon with sugar and water.
- Winter Melon Candy: A sweet treat made by candying winter melon, often enjoyed as a snack or dessert.
While some people prefer to cook winter melon with the skin on, I usually peel it for a smoother texture in soups.
Why Winter Melon?
In addition to its mild, refreshing flavor, winter melon also has numerous health benefits in traditional Chinese medicine.
It’s often used for its cooling properties, helping to clear heat from the body and promoting better digestion. When combined with other ingredients like pork ribs, it creates a soup that is both nourishing and light.
Alongside the winter melon, I’ve also added Job’s Tears, also known as Chinese pearl barley.
This ingredient is often used in Chinese soups and porridges for its excellent health benefits.
Job’s tears are especially effective at helping to remove excess moisture or “dampness” from the body, a condition that traditional Chinese medicine believes can cause discomfort, fatigue, and even digestive issues.
Custom Seasoning: Keep It Simple
For this soup, I prefer to keep the seasoning simple, similar to how I made my Pork Rib Soup with Corn Cobs.
I only add salt to bring out the natural flavors of the ingredients, and I find that it creates a clean, well-balanced taste. However, feel free to adjust the seasoning to your liking.
Ingredients
- 500g pork ribs
- 300g winter melon
- 100g job’s tears (soaked in water for 3-4 hours)
- 30g ginger (about 1 piece; half for blanching, half for the soup)
- Chopped green onions, to taste
- 1 tbsp Shaoxing wine
- Salt to taste
Note: Soaking the job’s tears in water helps to shorten the cooking time and make it easier to cook until soft. Soaking is optional, but it’s recommended for faster cooking.
Instructions
Prepare the Pork Ribs and Aromatics:
Clean the pork ribs and cut them into small pieces, about 3-5 cm long. Place the ribs in a bowl of clean water and soak for 30 minutes, changing the water 1-2 times. This helps remove the blood and reduces any unwanted gamey smell. After soaking, drain and set the ribs aside.
Peel and thinly slice the ginger. Chop the green onions into small pieces.
Prepare the Winter Melon:
Peel the winter melon and remove the seeds. Cut it into evenly sized cubes, each about 2-3 cm thick. Set the melon cubes aside.
Blanch the Pork Ribs:
Add room temperature water to a pot, place the pork ribs in the water, then add the ginger slices and 1 tbsp of Shaoxing wine. The water should cover the pork ribs. Bring the water to a boil over high heat. As the water heats up, blood and impurities will float to the surface as foam. Skim off the foam using a spoon.
After 3-5 minutes, remove the pork ribs from the pot, rinse them with hot water, and drain. This step helps remove the blood and impurities from the ribs, reducing any unwanted smell.
Stew the Ribs and Job‘s Tears:
Place the blanched pork ribs into a stew pot. Add the soaked job’s tears, the remaining ginger slices, and enough water to cover the ingredients.
You can adjust the amount of water based on your preference, but generally, it’s good to have enough water to fully submerge the ingredients.
Cover the pot and bring to a boil over high heat, then lower the heat and let it simmer for 30 minutes. Occasionally skim off any foam that rises to the surface for a clearer broth.
Add the Winter Melon and Continue Stewing:
After 30 minutes, add the prepared winter melon cubes to the pot. Cover the pot and continue to simmer for another 10 minutes. The winter melon will cook quickly and should be tender but still hold some texture.
Final Touches:
After 10 minutes, open the pot and season with an appropriate amount of salt, then sprinkle chopped green onions on top of the soup. Give it a quick stir, and your winter melon soup with pork ribs is ready to serve!
Frequently Asked Questions
Is soaking the job’s tears necessary?
Soaking the job’s tears helps reduce cooking time and ensures they cook thoroughly. However, if you’re short on time, you can skip this step, but it might take longer for them to soften.
Can I freeze leftovers?
Yes, this soup freezes well. Simply store it in an airtight container once it’s cooled down, and it will last in the freezer for up to a month.
Classic Chinese Winter Melon Soup with Pork Ribs
Ingredients
- 500 g pork ribs
- 300 g winter melon
- 100 g job's tears soaked in water for 3-4 hours
- 30 g ginger about 1 piece; half for blanching, half for the soup
- Chopped green onions to taste
- 1 tbsp Shaoxing wine
- Salt to taste
Instructions
Prepare the Pork Ribs and Aromatics:
- Clean the pork ribs and cut them into small pieces, about 3-5 cm long. Place the ribs in a bowl of clean water and soak for 30 minutes, changing the water 1-2 times. This helps remove the blood and reduces any unwanted gamey smell. After soaking, drain and set the ribs aside.
- Peel and thinly slice the ginger. Chop the green onions into small pieces.
Prepare the Winter Melon:
- Peel the winter melon and remove the seeds. Cut it into evenly sized cubes, each about 2-3 cm thick. Set the melon cubes aside.
Blanch the Pork Ribs:
- Add room temperature water to a pot, place the pork ribs in the water, then add the ginger slices and 1 tbsp of Shaoxing wine. The water should cover the pork ribs. Bring the water to a boil over high heat. As the water heats up, blood and impurities will float to the surface as foam. Skim off the foam using a spoon.
- After 3-5 minutes, remove the pork ribs from the pot, rinse them with hot water, and drain. This step helps remove the blood and impurities from the ribs, reducing any unwanted smell.
Stew the Ribs and Job's Tears:
- Place the blanched pork ribs into a stew pot. Add the soaked job's tears, the remaining ginger slices, and enough water to cover the ingredients.
- You can adjust the amount of water based on your preference, but generally, it's good to have enough water to fully submerge the ingredients.
- Cover the pot and bring to a boil over high heat, then lower the heat and let it simmer for 30 minutes. Occasionally skim off any foam that rises to the surface for a clearer broth.
Add the Winter Melon and Continue Stewing:
- After 30 minutes, add the prepared winter melon cubes to the pot. Cover the pot and continue to simmer for another 10 minutes. The winter melon will cook quickly and should be tender but still hold some texture.
Final Touches:
- After 10 minutes, open the pot and season with an appropriate amount of salt, then sprinkle chopped green onions on top of the soup. Give it a quick stir, and your winter melon soup with pork ribs is ready to serve!
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