Eight Treasures Honeydew Melon Bowl Soup

By á-170456

Ingredients

• 1 large honeydew melon
• 1/2 boneless skinless chicken breast cut 1/2" pieces
• 2 ounces boneless pork cut 1/2" cubes
• 2 sea scallops - (abt 2 oz) halved horizontally
• 6 uncooked medium shrimp - (abt 2 oz) shelled, deveined, and tails left intact
• 1/4 cup canned straw mushroom drained
• 1/4 cup thinly-sliced carrot
• 2 tablespoons frozen peas thawed
• 2 tablespoons Smithfield or smoked ham (optional), cut
• into thin strips
• 2 teaspoons minced ginger
• 1/2 teaspoon sesame oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly-ground white pepper
• 2 cups chicken stock or as needed (or canned chicken broth)

Details

Servings 2

Preparation

Step 1

Cut off one-fourth of the honeydew melon from one of the short ends. Scoop out the seeds and place the melon cut-side up in a deep heat-proof bowl large enough to hold the melon snugly.

Bring a saucepan of water to a boil. Stir the chicken and pork into the water and cook for 1 to 1 1/2 minutes. Drain. Add the chicken and pork along with the scallops, shrimp, straw mushrooms, carrot, peas, ham, ginger, sesame oil, salt and pepper to the melon. Pour in enough of the chicken stock to fill the melon to just below the cut. Cover the opening with the cut piece of melon.

Lower the bowl into a stockpot, pour in enough water to come half way up the sides of the bowl. Bring the water to a boil, cover the pot and steam over medium-high heat until the pork is cooked through, 40 to 50 minutes. Replenish the water in the pot as necessary.

Lift the bowl from the stockpot and serve the soup directly from the melon, including if you like, a little of the melon with every serving.

This recipe yields 2 servings.