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Winter melon chicken soup is a light and flavorful dish that my mom makes every early fall. Made with chicken, ginger, and shiitake mushrooms, this soup is both comforting and nourishing.
In this recipe, I share both stovetop and pressure cooker methods so you can decide which works best for you. Whether you’re a newbie or a veteran, follow my family’s simple tips to make the best winter melon soup with chicken!
Table of Contents
Winter melon taste and how to use it
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Winter melon, or dong gua (冬瓜 ) in Mandarin, is a type of gourd used mainly for cooking. It’s quite different from sweet melon fruit.
In Taiwan and China, we love using winter melon in both savory and sweet dishes.
Before cooking, be sure to slice off the green skin and remove the seeds. Once cooked, it turns translucent with a mild, slightly sweet taste, making it perfect for soups.
Chinese winter melon is not meant to be eaten raw and is usually sold in large wedges at markets. Once cut, store it in the fridge and use it within 3 days.
You can easily find winter melon in Chinese or Korean grocery stores, where it’s typically sold in big slices.
Ingredients
Winter melon soup with chicken is known for being a nourishing dish that’s great for both the body and lungs. My family always makes this soup during the fall and early winter when we want something light but full of nutrients.
- Winter melon: Adds a delicate, mildly sweet flavor and a tender texture that complements the soup.
- Substitute: Fuzzy melon (mo qua | 毛瓜). You can also use daikon radish for this recipe.
- Bone-in chicken (thighs, leg quarters, or drumsticks): Provides rich flavor to the broth and adds tender, juicy meat.
- Ginger: Brings warmth and a subtle spiciness, balancing the soup’s mild flavors.
- Fresh shiitake mushrooms: Adds an earthy umami depth to enhance the soup’s overall flavor.
- Water
- Coarse sea salt
- Ground white pepper (optional): Adds a hint of spice and depth to the flavor.
- Mushroom or chicken bouillon powder: Adds extra umami and savoriness of the broth.
- Chinese Shaoxing wine, Taiwanese Michu, or gluten-free cooking sake: Adds a fragrant, slightly sweet flavor for authenticity.
- Cilantro or scallions (garnish): Adds a fresh, bright finish to the soup.
How to prepare and cook winter melon soup with chicken
This soup is simple and easy to make. I’ve included both stovetop and pressure cooker methods so you can decide what works best for you!
- Prepare the winter melon: Slice off the outer green skin, remove the seeds, and dice into 1-inch cubes for even cooking.
- Prepare the chicken and other ingredients: Pat the chicken dry, slice the ginger, and cut the shiitake mushrooms into strips.
Stovetop method:
- Add to the pot: Place the chicken, ginger, and shiitake mushrooms in a pot. Pour in 5 cups of water, enough to just touch the ingredients.
- Bring to a boil, then simmer: Cover the pot, bring the soup to a boil, then reduce to a simmer and cook for 40 minutes.
- Add the winter melon: After 40 minutes, add the diced winter melon. Simmer for 20-25 minutes until the melon turns translucent but is not mushy. Keep the lid slightly ajar if needed.
Instant Pot method:
- Add to the Instant Pot: Place the chicken, ginger, shiitake mushrooms, and winter melon in the pot. Pour in 5 cups of water.
- Cook under pressure: Seal the lid, press “Manual,” and set to high pressure for 20 minutes. Let it naturally release pressure for 15 minutes before quick-releasing the rest.
- Switch to Sauté mode: After releasing pressure, switch to “Sauté” mode.
Season and serve:
- Season the soup: While still boiling, season with salt, pepper, and bouillon powder to taste. Add a splash of Chinese cooking wine for extra flavor.
- Shred the chicken: Remove the bones from the chicken, shred it, and return it to the soup. Garnish with cilantro or green onions and serve hot.
What to serve with the soup
This light and nourishing soup pairs well with a variety of dishes. Here are some of the dishes my family and I love:
- Classic savory dishes: For a heartier spread, serve the soup alongside Chinese beef stew or Chinese steamed cod fish for a deliciously comforting meal.
- Rice and noodles: Pair the soup with any types of Chinese noodles you like or Din Tai Fung fried rice with shrimp to complement the broth and make the meal more filling.
- Vegetables: Add a healthy balance with bok choy stir fry, Chinese mustard greens recipe, or snow pea leaves stir fry to keep things light and fresh.
Tips for making soups with winter melon
- Can’t find winter melon? If winter melon isn’t available, substitute with fuzzy melon (mo qua). Another great alternative, though the flavor is slightly different, is using luffa or daikon radish. The soup will still taste delicious.
- Chinese winter melon vs. regular melon: Chinese winter melon is specifically used for cooking and is very different from sweet melon fruit. It turns translucent when cooked, making it ideal for soups.
- Preparing winter melon: Be sure to slice off the green outer skin completely, then scoop out the seeds. Dice it into equal-sized chunks for even cooking.
- How to use it: Winter melon adds a subtle sweetness to soups, but be careful not to overcook it, as it can become too soft and mushy. In Taiwan, winter melon is also used to make refreshing sweet iced winter melon tea.
More Chinese soup recipes you might like
If you’re a fan of nourishing, flavorful soups, here are a few other Chinese soup recipes that are just as delicious and comforting.
- Winter melon meatball soup: A sister version with savory and juicy pork meatballs.
- Pork Rib Soup with Daikon: A Chinese style clear soup with tender pork ribs and daikon radish in a flavorful broth.
- Lotus Root Soup with Pork Ribs: Earthy lotus root and rich baby pork ribs in a deeply umami savory broth.
- Chicken Hot and Sour Soup: This classic Chinese takeout favorite is made with cooked chicken! It’s tangy and a little spicy.
- Bok Choy Soup: This simple, vegetarian-friendly soup features baby bok choy and shiitake in a light broth.
Winter melon chicken soup recipe
Video
Ingredients
- 2 lb Winter melon
- 1.7 lb bone-in chicken thighs, leg quarters or drumsticks (skin on or skin-off)
- 0.6 oz ginger sliced, 5 long slices
- 4 large caps fresh shiitake mushrooms
- 5 cups water room temperature
- 1 to 1.5 tsp coarse sea salt or to taste
- ¼ tsp ground white pepper or black pepper optional
- 0.5 tsp Takii mushroom seasoning or chicken bouillon powder
- 2 tbsp Chinese shaoxing wine or Taiwanese michu, or gluten-free cooking sake
- Garnish Cilantro or green onions
Instructions
Prepare Winter Melon:
- Use a chef’s knife to trim off the outer skin of the winter melon until the white flesh is visible. Scoop out the seeds, and dice the melon into 1-inch cubes for even cooking.
Prepare Chicken and Other Ingredients:
- Pat the chicken dry. Thinly slice the ginger, and cut the shiitake mushrooms into strips.
Stovetop Method:
- Add the chicken, ginger, and shiitake mushrooms to a pot. Pour in room-temperature water until it just touches the top of the ingredients (about 5 cups).
- Cover with a lid and bring the soup to a boil. Lower the heat to a simmer and cook for 40 minutes.
- After 40 minutes, add the diced winter melon and simmer for 20-25 minutes, or until the melon turns translucent and can easily be pierced with a fork or chopstick but isn’t mushy. If you’re worried about spilling, leave the lid slightly ajar.
Instant Pot method:
- Add the chicken, ginger, shiitake mushrooms, and winter melon to the Instant Pot. Pour in 5 cups of room-temperature water.
- Seal the lid and lock the valve, then press “Manual,” adjusting to high pressure for 20 minutes. Let the Instant Pot natural release the pressure for 15 minutes, then quick-release the remaining pressure. Switch to “Sauté” mode.
Season and serve:
- While the soup is still boiling, season it to taste with salt, pepper, and bouillon powder. Add a splash of Chinese cooking wine for authentic flavor. Turn off the heat and garnish with cilantro. Shred the chicken, discard the bones, and return the shredded chicken to the soup. Serve hot or warm.
Notes
- Winter melon will have a softer texture when cooked in the Instant Pot due to the lack of timing control. For a firmer texture, the stovetop method is recommended. While it won’t affect the taste, if you are more particular about having a firmer texture of winter melon, I recommend making the soup on a stovetop.
- Winter Melon Substitute: If you can’t find winter melon, try using fuzzy melon (mo qua) or luffa. Both have a mild flavor and become tender with a slight sweetness when cooked. Daikon radish is another great option. Avoid using cucumber, as its texture and flavor don’t match well as a substitute.
- Chinese winter melon vs. regular melon: Chinese winter melon is specifically used for cooking and is very different from sweet melon fruit. It turns translucent when cooked, making it ideal for soups.
- Preparing winter melon: Be sure to slice off the green outer skin completely, then scoop out the seeds. Dice it into equal-sized chunks for even cooking.
- How to use it: Winter melon adds a subtle sweetness to soups, but be careful not to overcook it, as it can become too soft and mushy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made a dish and loved it? Please remember to rate the recipe and leave a comment in the section below! It helps my blog grow organically, allowing me to continue sharing free and awesome content with you. Thank you!
Delicious, soothing and simple to make. It’s comfort food for me and is definitely a soup I will make again in the future. Thank you for sharing this recipe.
You are so very welcome. Thank you so much for leaving a comment here!