A light, clear fish maw and winter melon soup takes about 15 minutes of hands-on prep plus a gentle simmer. Dry fish maw is soaked overnight, blanched to lift out its natural oils, then simmered with winter melon, a few goji berries, and scallion in a light broth — no rich stock or glossy glaze needed, just a clean, warming bowl that suits a hot afternoon.
Key Takeaways
- Dry fish maw needs an overnight soak (8–12 hours) and a quick ginger-scallion blanch before it goes into any soup.
- Winter melon (dông gua / bí đao) is at its best through the US summer months, giving the soup a light, cooling character.
- The broth stays clear and light — this is a simmered soup, not a rich double-boil or a glossy braise.
- Soaked, blanched fish maw only needs about 15–20 minutes of gentle simmering; overcooking makes it rubbery.
- Serve warm; leftovers keep covered in the refrigerator for up to 2 days.
Why This Soup Works for Summer
Fish maw (bong bóng cá / 花胶) is prized for its soft, gelatin-rich texture once rehydrated — it takes on the flavor of whatever it is cooked in. Pairing it with winter melon, a mild, high-water-content gourd that is widely available through summer, keeps the dish light rather than heavy. Where a braise concentrates flavor into a thick, glossy sauce and a double-boiled soup leans rich and long-simmered (see our guide comparing bird's nest and fish maw), this version stays close to a clear broth: gently seasoned, quicker to finish, and easy to eat warm even on a hot day.
What You'll Need
- 1 piece dry fish maw (tube or flat cut), about 40–50 g dry
- 300 g winter melon, peeled and cut into cubes
- 1 tablespoon goji berries, rinsed
- 2–3 slices fresh ginger, plus 1 extra slice for blanching
- 1 scallion, plus extra chopped for garnish
- 1 tablespoon Shaoxing wine (optional)
- 4 cups light chicken or pork stock, or water
- Salt and white pepper, to taste
Ten Lei Yen's dry fish maw is available in tube-cut and flat-cut forms in our Seafood collection. For tips on selecting quality dry fish maw, see our guide on how to choose good fish maw.
How to Prepare Dry Fish Maw for Soup
Soak the dry fish maw in cold water overnight, or 8–12 hours, until it softens and roughly doubles in size. Rinse well, then blanch it in a pot of simmering water with 1 slice of ginger and a splash of Shaoxing wine for 3–4 minutes — this step lifts out the natural oils that can otherwise leave a fishy edge on the finished soup. Drain, rinse under cool water, and cut into bite-sized pieces or strips.
Step-by-Step: A Light Fish Maw and Winter Melon Soup
- Bring the stock (or water) to a gentle boil in a pot with the remaining ginger slices and scallion.
- Add the winter melon cubes and simmer for 8–10 minutes, until just tender but not falling apart.
- Add the blanched fish maw and goji berries; simmer gently for another 15–20 minutes over low heat.
- Season with salt and white pepper to taste. Remove the ginger and scallion pieces before serving.
- Ladle into bowls and scatter with fresh chopped scallion. Serve warm.
Serving and Storage
This soup is meant to be light — serve it as a starter or alongside steamed rice and a simple vegetable. Leftovers keep well covered in the refrigerator for up to 2 days; reheat gently over low heat so the fish maw does not turn rubbery. Dry fish maw itself keeps well in a cool, dry place for months before soaking — see our guide on storing dry and soaked fish maw.
Frequently Asked Questions
What does fish maw taste like in this soup?
On its own, fish maw is mild and takes on the flavor of the broth it is simmered in. Its appeal is texture — soft, slightly gelatinous, with a gentle chew once properly soaked and blanched.
Can I use tube-cut or flat-cut fish maw for this recipe?
Either works. Tube-cut pieces hold their curled shape and look attractive in a clear soup; flat-cut pieces soak a little faster and cut easily into strips. See our guide on tube vs. flat fish maw for more on choosing between the two.
Why blanch fish maw before cooking it?
Blanching with ginger and a little wine helps remove the natural oils on dried fish maw's surface, which can otherwise carry a mild fishy note into the finished soup.
Can I make this soup ahead of time?
Yes — prepare the soup up to a day ahead and reheat gently before serving. Add the scallion garnish fresh, right before eating.
By Alina @ TLY
