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Jade Winter Melon and Salmon Head Soup
This delightful soup combines the sweet crisp texture of jade winter melon with the rich savory flavor of salmon head creating a truly harmonious meal perfect for warm winter days. The addition of dried tangerine peel chenpi and job’s tears coix seed brings out gentle sweet notes while the poria mushroom fu ling enhances its […]
- Prep
- 5m
- Cook
- 1m
- Total
- 6m
- Servings
- 4
- Difficulty
- Easy
- Spice
- 2/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Jade Winter Melon and Salmon Head Soup
| Ingredient | Amount |
|---|---|
| Salmon head | 1 as needed |
| Jade winter melon | 900 as needed |
| Dried tangerine peel (chenpi) | 0.5 as needed |
| Job's tears (coix seed) | to taste |
| Dried hyacinth beans | to taste |
| Poria mushroom (fu ling) | to taste |
| Salt | to taste |
| Ginger | 3 as needed |
- Salmon head1 as needed
- Jade winter melon900 as needed
- Dried tangerine peel (chenpi)0.5 as needed
- Job's tears (coix seed)to taste
- Dried hyacinth beansto taste
- Poria mushroom (fu ling)to taste
- Saltto taste
- Ginger3 as needed
Cooking StepsHow to cook Jade Winter Melon and Salmon Head Soup step by step
-
Step 1Bring a pot of water to a boil. Clean the salmon head, cut it in half, and sear in a cast iron pot until golden brown. Flip, add ginger slices, and continue searing until both sides are golden. Pour in boiling water.
-
Step 2Add the rinsed Job’s tears, poria mushroom, dried hyacinth beans, and dried tangerine peel to the soup pot. Boil for 15 minutes.
-
Step 3Add the winter melon and bring to a boil. Reduce to low heat and simmer for 1 hour. Season with salt before serving.
Jade Winter Melon and Salmon Head Soup
This delightful soup combines the sweet crisp texture of jade winter melon with the rich savory flavor of salmon head creating a truly harmonious meal perfect for warm winter days. The addition of dried tangerine peel chenpi and job’s tears coix seed brings out gentle sweet notes while the poria mushroom fu ling enhances its […]
Ingredients
- 1 as needed Salmon head
- 900 as needed Jade winter melon
- 0.5 as needed Dried tangerine peel (chenpi)
- to taste Job's tears (coix seed)
- to taste Dried hyacinth beans
- to taste Poria mushroom (fu ling)
- to taste Salt
- 3 as needed Ginger
Instructions
-
Bring a pot of water to a boil. Clean the salmon head, cut it in half, and sear in a cast iron pot until golden brown. Flip, add ginger slices, and continue searing until both sides are golden. Pour in boiling water.
-
Add the rinsed Job’s tears, poria mushroom, dried hyacinth beans, and dried tangerine peel to the soup pot. Boil for 15 minutes.
-
Add the winter melon and bring to a boil. Reduce to low heat and simmer for 1 hour. Season with salt before serving.
