Winter Melon and Mushroom Soup

Winter Melon and Mushroom Soup

When stewing ribs and chicken, there will inevitably be extra soup. Sometimes the soup is too thick to drink at a time. You can put it out in advance and save it. Make a soup for the next meal, with some winter melon and mushrooms. The taste is very good. So delicious!

Difficulty

Easy

Time

15m

Serving

3

by Milk tea ink ink

4.8 (1)

Ingredients

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How to make it (Winter Melon and Mushroom Soup)

1. Prepare half a winter melon and two fresh shiitake mushrooms and wash them
Winter Melon and Mushroom Soup recipe
2. Peel the winter melon and cut into slices, remove the root and slice the shiitake mushrooms
Winter Melon and Mushroom Soup recipe
3. A bowl of broth. (Chicken soup, broth, and rib soup are all ok)
Winter Melon and Mushroom Soup recipe
4. Put the stock in the pot, put the winter melon and cook for 10 minutes on medium heat. (If the broth is thicker, you can add some water)
Winter Melon and Mushroom Soup recipe
5. When the winter melon is almost cooked, add the mushrooms and cook for about 5 minutes, add salt and pepper to taste
Winter Melon and Mushroom Soup recipe
Tips:

1. Regarding the broth, Momo’s family always leaves a bowl when braising ribs or stewed chicken. It is recommended not to make the broth specially for this purpose;
2. Fresh shiitake mushrooms are well cooked, so you can put them in and cook later, otherwise the nutrition will be lost.


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