Winter Melon, White Fungus & Sparerib Soup Recipe
1 lb spareribs– cut into big pieces
1 lb winter melon– remove skin and seeds, cut into big chunks
2 big cluster of dried white fungus– soak in water until soft, remove any hard parts then cut into big chunks
3 dried scallops
3 dried red dates
2 slices ginger
2-3 gallon water
Salt to taste
- Add dried scallops, red dates, ginger and water to a big pot and bring to a boil. Meanwhile, fill a medium pot with enough water then bring to a boil. Add spareribs to blanch. Remove from heat. Rinse blanched spareribs under water remove any bloody impurities, drain.
- Let the big pot boil on high heat for 5-10 minutes for the flavor to come out. Add blanched spareribs, cover and boil on high heat for 5 minutes. Then turn heat down to medium and boil for 1 hour.
- Add fungus, cover and boil for another 45 minutes to 1 hour until fungus just turn soft, adding more hot water if necessary. Put in winter melon and continue boiling for another 5 minutes. Add salt to taste. When served, dip the melon, fungus and meat with fresh hot pepper soy sauce if desired for that spicy kick on the taste.