Serves: 4
Total Calories: 194
1. Cut pork in 1/2-inch cubes. Cut winter melon in 1-inch cubes, discarding rind and seeds.
2. Place pork, winter melon and stock in a saucepan. Bring slowly to a boil. Reduce heat and simmer, covered, 30 minutes.
3. Stir in salt. Beat egg, and stir in quickly. Remove from heat.
VARIATIONS:
* For the pork, substitute raw chicken or smoked ham, diced, or 1/4 cup dried shrimp (soaked).
* In step 2, add 3 dried black mushrooms (soaked), diced or 5 water chestnuts, diced.
* In step 2, bring stock to a boil first then add pork and winter melon. Simmer, covered, 10 minutes.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Pork And Winter Melon Soup recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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