Winter Melon Soup | 冬瓜汤

in

1 1/2 lb winter melon or daikon radish

8 dried shitake mushrooms (or 1/2 lb of fresh) 

1/2 cup of dried shrimp (optional) 

1 1/2 teaspoons of ginger, separated

2/3 lb ground pork

4 green onions, separated

1 egg

1 teaspoon salt, separated

1 bundle of glass noodles

1/2 cup cilantro

1 teaspoon sesame oil

Chop winter melon into 1/2 inch chunks and slice mushrooms. Bring pot or wok of water to boil--about 2/3 filled--seasoned with 1/2 teaspoon of minced ginger. Meanwhile, combine pork, 1 teaspoon minced ginger, 3 finely chopped green onions, egg, and 1/2 teaspoon salt. Taste and add more salt if needed. Shape into 1 inch meatballs. 

Add winter melon, mushrooms, and dried shrimp to boiling water. Boil for about 4 minutes before adding meatballs. Continue to boil until meatballs float to the top, about 4 more minutes, stirring occasionally. Turn off heat. Immediately add glass noodles, 1 chopped green onion, chopped cilantro, sesame oil, and 1/2 teaspoon salt. Taste and add more salt if needed. Stir and serve. 

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