Winter Melon Soup

Transparent cubes of winter melon and pork ribs simmered in a light broth with dried scallops and ginger.

Ingredients

• 1 kg ground pork
• 2 cups wonton wrappers
• a handful of grated fresh ginger
• 2 tsp doubanjiang (chili bean paste)
• 2 tbsp toasted sesame oil
• a generous handful of bok choy
• a handful of fresh chives, chopped
• toasted sesame seeds, to taste
• 2 cups chicken stock
• 1 tsp white pepper

Instructions

1. 1

   Heat toasted sesame oil in a large pot over medium heat and cook the grated fresh ginger and sliced scallion whites gently until soft and fragrant.

2. 2

   Stir in the star anise and five-spice powder, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the firm tofu and shiitake mushrooms, stirring well to coat everything in the spiced base.

4. 4

   Pour in the water, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the firm tofu is tender, about 45 mins.

6. 6

   Stir in the glutinous rice and continue simmering for a few minutes more, until heated through.

7. 7

   Finish with the soy sauce and adjust the seasoning to taste.

8. 8

   Ladle into bowls, scatter over the cilantro, and serve piping hot.

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