Dong Gua Tang

Nutrition · per serving

Steps

1. 1

   Rinse the dried shrimp briefly under cold water, then soak them in 100 ml hot water for 10 minutes to soften. Meanwhile, peel the winter melon, remove the seeds and spongy center, and cut the flesh into 2 cm bite-size chunks. Slice the ginger and scallion.

   20 g dried shrimp500 g winter melon, peeled and seeded15 g fresh ginger, thinly sliced15 g scallion, finely sliced
2. 2

   Pour the chicken broth into a small pot and add the soaked dried shrimp with their soaking liquid, leaving behind any gritty sediment in the bowl. Add the ginger and bring to a gentle boil over medium heat.

   700 ml chicken broth, low-sodium20 g dried shrimp15 g fresh ginger, thinly sliced
3. 3

   Add the winter melon and return the soup to a simmer. Cook for 10-12 minutes, uncovered, until the melon turns slightly translucent and is tender but still holds its shape. Skim off any foam if needed for a clearer broth.

   500 g winter melon, peeled and seeded
4. 4

   Season the soup with light soy sauce, white pepper, and salt. Taste the broth before adding all the salt, since the dried shrimp and soy sauce already contribute salinity.

   5 ml light soy sauce0.5 g white pepper1 g salt
5. 5

   Turn off the heat and drizzle in the sesame oil for aroma. Scatter over the scallion and serve immediately while hot.

   2 ml sesame oil15 g scallion, finely sliced

Origin & History

Dong Gua Tang, or winter melon soup, is a classic home-style dish found across many parts of China, especially in Cantonese cooking where clear, gently flavored soups are highly valued. Winter melon is prized for its mild taste and refreshing quality, making it a common ingredient in everyday soups during warm weather and family meals.