Inspired by: Cantonese winter melon soup
- Pitta seasonJun – Sep in the north
Winter Melon Soup with Ginger (Dong Gua Tang)
- Serves
- 4
- Portion
- 1 bowl
- Time
- 40 min
- Texture
- Very soft
- Season
- Pitta season (summer)
- Dosha
- Vata
- Pitta
- Kapha
Pitta-pacifying
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Ash gourd (petha) | winter melon, peeled & cubed | 600 g | 3000 g | |
| Vegetable stock (no onion–garlic, home-made) | 4 cups | 1000 ml | 5000 ml | |
| Ginger, fresh | 5 slices | 10 g | 50 g | |
| Goji berries (dried) | 1 tbsp | 10 g | 50 g | |
| Sweet corn kernels | ⅔ cup kernels | 100 g | 500 g | |
| Rock salt (sendha namak) | ½ tsp | 3 g | 15 g | |
| Sesame (til) oil | few drops | 3 g | 15 g | |
| Coriander leaves | chopped | 5 g | 25 g |
Method
How to cook it
Step 1: Simmer winter melon, ginger and corn in stock 25 minutes until translucent.
Step 2: Add goji for 5 minutes; season.
Step 3: Finish with sesame oil and coriander.
Nutrition
Per serving, estimated
Low salt · 0.8 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g) · Salt guide
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromDried scallop and pork→Tocorn and goji
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