Winter Melon Soup

One of the things I picked up during my recent trip to Singapore is to brew soups. As I grow older, I'm realised the nutritional value of having a bowl of slow cooked chinese soup for dinner.  It nourishes and is packed full of antioxidants.

In Singapore, my grandmother and mum cooked up a mean winter melon soup. The used a longish melon and would shred the fruit till it becomes "noodle" like- perhaps it is also called a winter squash. Here though, all i can find is the round version of winter melon. Hence I tend to chop it up in cubes.

I love the sweetness of this soup. The addition of dried oysters and scallops just brings it to another notch. Best of all, I'm sure this gets the nod from my family and in laws as a asian housewife.

Winter Melon Soup
300 grams winter melon in cubes
Reserved melon skin (Just 1-2 slices)
300 grams pork ribs
5 red dates
2 dried oysters
2 dried scallops
1 dried fig

Scald pork ribs. Place all ingredients in the slow cooker or thermal cooker. Slow cook for 5 hours or so. Enjoy!

Slow cooked Corn, Tomato and Potato Soup

Another of my "all in one pot" meal. Having some success with my lotus soup, I decided that soups are perfect for weekday meals. This has corn, potato, tomato, and even mushrooms. Good clean carbs with heaps of vegetables. I used pork ribs for the broth base again given my success the last time.

Oh why didn't I think of this earlier? I should know, when in doubt-turn back to childhood food!

Slow cooked Corn, Tomato and Potato Soup (serves 4-6)
2 fresh organic corn- chopped in half
600 grams pork ribs
3 tomatos chopped
2 potato chopped
3 carrots- chopped
1 cup of button mushrooms chopped
handful of black pepper corns.

Slow cooked everything for as long as you want! Serve with rice or like me.... just have it by itself!