1. Wash the milk melon and cut it into 2cm-wide sections, add salt to extract the excess juice.
2. Put all seasonings and spices except fruit vinegar into the container, and add proper amount of boiling water.
3. Boil the soup on medium heat for 10 minutes and let the soup cool. The purpose of heating is to fully incorporate the spice flavor into the soup.
4. The soaked milk melon is washed with water, and the cold soup is added with fruit vinegar and appropriate amount of sesame oil. It can also be marinated with scallion oil.
5. Pour the milk melon into the miso soup for marinating, and it will be ready after about 3 to 4 hours.
