Cook the ribs first, add winter melon later
Winter melon soup needs two different cooking stages. Pork ribs build the broth; peeled melon goes in near the end so its pieces become tender without disappearing. This version is a clear rib soup, not the thickened seafood variation.
Ingredients
Judy’s recipe uses 900 g pork ribs, five ginger slices, nine US cups water (about 2.1 litres), 680 g winter melon, 1.25 tsp salt, white pepper to taste and cilantro or scallion for finishing. Start with less salt if needed and adjust after simmering. Use a pot with a lid and enough spare capacity to add the melon safely.
Build a clean broth
Put ribs in water, bring to a boil and blanch for about one minute. Drain and transfer the ribs to a clean pot with the measured fresh water and ginger. Bring to a boil, lower to a gentle simmer and cover. The source gives about 90 minutes before the vegetable is added; check whether the meat is becoming tender.
Prepare and time the melon
Remove the hard skin, seeds and soft seed cavity. Cut the firm flesh into slices about 6 mm thick. Add them to the rib broth and simmer for about 15 minutes, until tender with a little structural bite. Skim excess fat, season with salt and white pepper, and add the herb garnish at serving.
A thicker melon chunk will not follow the same timing as a thin slice. Test one cooled piece before serving. If the melon is done but the meat remains tough, lift out the melon while the ribs finish rather than boiling both aggressively.
Frequently Asked Questions
Can I leave the skin on?
Not in this preparation. Remove the tough outer skin and seed cavity before cutting the flesh; a green rind in the bowl is not the intended edible texture.
Why did the melon break apart?
It may have been sliced thinner, added too early or cooked too vigorously. Add the next batch only after the ribs have had their long simmer, and check it before the timer ends.
Storage and related soups
Refrigerate leftovers promptly in shallow containers, within two hours, or one hour above 32 C. Bring soup to a boil when reheating. This recipe makes no detoxification or medicinal claims. Compare firmer lotus-root rib soup or lotus root with mung beans.
Primary recipe: Judy’s winter melon and pork-rib soup. Food handling: FDA safe food handling.