This soup actually steams in the melon while the melon itself steams, producing a light, delicate broth. Most winter melons are too enormous to be manageable in a home kitchen, though a 4-pound melon fits neatly in an 8-quart pot. If you can’t find a 4-pounder, cut a 3-pound piece of winter melon into 1-inch cubes, add it to the broth with the other ingredients, and steam or simmer the soup for 40 minutes. For an unusual variation, substitute watermelon for winter melon.
© 1981 Ken Hom. All rights reserved.