My son calls this noodle's soup because when the melon is cooked, it will crumbles into long, translucent, noodle-like threads. My son said those are glass noodles. I think it's suppose to look like Shark's fin that's why it got that name.
I cook this melon in 2 ways. One of them is clear melon soup which is what my son prefers. The other is the thick soup - 羹 (picture above) so it really looks like you are have
Shark's Fin Soup! Whichever way it's cooked, it taste as nice!
Ingredients:
- 1/3 Shark's Fin Melon, skin and seeds removed and cut into smaller pieces
- 250g Pork Ribs or 1 liter broth
- 1200ml water if not using broth.
- 1 handful Wolfberries
- 8 Red Dates, pitted
- Salt to taste
How to do it:
- Blanch pork ribs.
- Boil ribs, melon, wolfberries, red dates in a pot of water.
- Reduce heat when it starts to boil.
- Simmer for another 3 hours.
- Add salt to taste.
- Serve hot
Alternative for Thick Soup (羹):Additional Ingredients:
- 2 egg whites or 1 egg, beaten
- 1/2 cup cornflour mixture
- 4 - 5 dried scallops, steamed and shredded (optional)
How to do it:
- Add scallops during the last hour of simmering since it's already steamed.
- After adding salt to taste, thicken soup with cornflour mixture to desire thickness.
- Let the soup continue to simmer.
- Gradually add in egg while slowly stirring.
- Serve hot.
Notes:
- You can add in shredded carrots during last hour of simmering to give the soup extra colour and texture.
- If you like, you can also add dried scallops for the clear soup
- I do not add in Wolfberries when I make thick soup (羹).
- Add a bit of black vinegar to the thick soup, just like you are having Shark's Fin Soup. Gives you another different taste. Try it!
* Translucent, glass noodle-like threads *
* Shark's Fin Melon *