Winter Melon Seaweed Soup (Dong Gua Hai Dai Tang): Calcium Bowl
Winter melon seaweed soup: dried shrimp toasted in a little oil, kelp and melon simmered in water until soft, seasoned with salt and finished with sesame oil - a calcium-rich, cooling summer bowl.
Equipment
- Medium pot
- Bowl for soaking
- Ladle
Ingredients
For the Soup
- 200 g winter melon, peeled and sliced 7 oz
- 25 g dried kelp, soaked and cut into segments 1 oz
- 1 handful dried shrimp (xia pi)
- 9 g salt, to taste 1 1/2 tsp
- 1 tsp neutral oil for the toast
- 3 bowls water about 700 ml
- 1 dash sesame oil to finish
Instructions
- Prep the ingredients: soaked kelp in segments, sliced melon, rinsed shrimp.
- Toast the dried shrimp in a little hot oil until fragrant.
- Add the kelp, toss, then add the water.
- Add the melon, boil until soft, and season with salt.
- Finish with sesame oil and serve.
Notes
Tips: The shrimp toast is the flavor - do not skip it. Soak the kelp well. Season last; the shrimp and kelp are naturally salty.
Food Safety: Refrigerate within 2 hours; consume within 1 day. Do not freeze.
Allergen Notice: Contains fish/shellfish (dried shrimp) and sesame.
Nutrition Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.