A light cordyceps and winter melon soup is a clear, gentle bowl for warm weather. Simmer peeled winter melon with a couple of ginger slices until it turns translucent, add a few rinsed whole cordyceps in the last half hour, and finish with goji berries and scallion. Despite its name, winter melon is a summer vegetable, and it keeps this soup mild and refreshing.
Key takeaways
- Winter melon (wax gourd) is a classic summer soup vegetable — mild and light despite the name.
- Simmer winter melon chunks about 25–30 minutes, until translucent and tender.
- Rinse a few whole dried cordyceps (about 4–8 pieces) and add them in the last 20–30 minutes.
- A couple of ginger slices is a fine savory aromatic here; finish with goji berries and scallion.
- Cordyceps tastes mild, earthy, and savory — season the broth lightly with salt.
Ingredients (serves about 3–4)
- 500–700 g winter melon, peeled, seeded, and cut into chunks
- 4–8 whole dried cordyceps, rinsed
- 200–300 g lean pork, blanched (optional, for a clearer savory broth)
- 2–3 slices fresh ginger
- 1 tablespoon goji berries
- 1 scallion, sliced
- 1.2–1.5 L water or light stock
- Salt to taste
How to make cordyceps winter melon soup
1. Prepare the broth
If using pork, blanch it in boiling water for 2–3 minutes, then drain and rinse. Bring the water or light stock to a boil with the ginger (and pork, if using).
2. Simmer the winter melon
Add the winter melon chunks, reduce to a gentle simmer, and cook 25–30 minutes, until the melon is translucent and tender.
3. Add the cordyceps
Rinse the dried cordyceps and add them in the last 20–30 minutes so they hydrate and lend a mild, earthy note to the broth.
4. Finish
Add the goji berries in the last 5 minutes and season lightly with salt. Scatter over the scallion and serve hot — eat the softened cordyceps along with the soup.
Tips and variations
Leaving the peel on the winter melon helps the chunks hold their shape as they simmer. For a lighter, meatless soup, skip the pork and use a vegetable or light mushroom broth. Rinsed cordyceps can be simmered a second time in another pot. For amounts and timing with whole pieces, see how to use whole wild cordyceps, and browse wild cordyceps and cultivated cordyceps.
Frequently asked questions
Is winter melon a summer dish?
Yes. Despite the name, winter melon is harvested and enjoyed in summer, often in light, clear soups.
How many cordyceps should I use?
About 4–8 whole pieces for a pot this size. Rinse them before adding.
Can I make it vegetarian?
Yes. Skip the pork and use a light vegetable or mushroom broth.
What does cordyceps taste like in soup?
Mild, earthy, and savory. It deepens the broth gently without overpowering the melon.
