Title: Winter Melon Soup
Categories: Taste4
Yield: 1 servings

3 c Rich pork stock
1 Chicken drumstick and thigh
1/4 c Diced Smithfield ham
3 Scallions; minced
1 Clove garlic; minced
1/4 c Sliced bamboo shoots;
-(fresh, if possible)
1/4 c Peeled and diced water
-chestnuts; (fresh, if
-possible)
1 tb Dried shrimp; soaked in warm
; water for 20
; minutes
6 Chinese mushrooms; soaked in
-warm
; water for 20
; minutes
1 c Diced winter melon
1/2 c Diced tomato
1/2 c Peas; (fresh or frozen)
1/4 c Baby corn
3 tb Cornstarch
1/4 c Diced bean curd;
-(firm-style)
1/2 ts Chinese sesame oil

Bring the pork stock to a boil in a large, heavy saucepan. Reduce to a
simmer, add the chicken, and cook gently for 30 minutes. Remove the
chicken, bone the meat, shred it, and discard the bones.

Add the shredded meat to the pork stock, along with the ham, scallions,
garlic, bamboo shoots, water chestnuts and dried shrimp. Slice the Chinese
mushrooms and add to the stock. Simmer for 1/2 hour.

Add the winter melon, the tomato, the peas and the baby corn. Bring soup to
a boil. Mix together the cornstarch with enough cold water to make a liquid
resembling heavy cream. Pour enough into boiling soup, stirring, to thicken
soup slightly. Reduce to simmer, and add the bean curd. Cook gently for 10
minutes. Swirl in sesame oil and serve immediately.

Yield: 4 servings

Converted by MC_Buster.

Recipe by: TASTE SHOW #TS4799

Converted by MM_Buster v2.0l.