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  • Eight Treasures Honeydew Melon Bowl Soup

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    Eight Treasures Honeydew Melon Bowl Soup
    Servings: 2
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 lrg honeydew melon
    • 1/2 x boneless skinless chicken breast cut 1/2" pcs
    • 2 ounce boneless pork cut 1/2" cubes
    • 2 x sea scallops - (abt 2 ounce) halved horizontally
    • 6 x uncooked medium shrimp - (abt 2 ounce) shelled, deveined, and tails left intact
    • 1/4 c. canned straw mushroom liquid removed
    • 1/4 c. thinly-sliced carrot
    • 2 Tbsp. frzn peas thawed
    • 2 Tbsp. Smithfield or possibly smoked ham (optional), cut into thin strips
    • 2 tsp chopped ginger
    • 1/2 tsp sesame oil
    • 1/2 tsp salt
    • 1/4 tsp freshly-grnd white pepper
    • 2 c. chicken stock or possibly as needed (or possibly canned chicken broth)

    Directions

    1. Cut off one-fourth of the honeydew melon from one of the short ends. Scoop out the seeds and place the melon cut-side up in a deep heat-proof bowl large sufficient to hold the melon snugly.
    2. Bring a saucepan of water to a boil. Stir the chicken and pork into the water and cook for 1 to 1 1/2 min. Drain. Add in the chicken and pork along with the scallops, shrimp, straw mushrooms, carrot, peas, ham, ginger, sesame oil, salt and pepper to the melon. Pour in sufficient of the chicken stock to fill the melon to just below the cut. Cover the opening with the cut piece of melon.
    3. Lower the bowl into a stockpot, pour in sufficient water to come half way up the sides of the bowl. Bring the water to a boil, cover the pot and steam over medium-high heat till the pork is cooked through, 40 to 50 min. Replenish the water in the pot as necessary.
    4. Lift the bowl from the stockpot and serve the soup directly from the melon, including if desired, a little of the melon with every serving.
    5. This recipe yields 2 servings.

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