Bowl Fuzzy Melon Soup
(click to enlarge)

Fuzzy Melon Soup


China, Cantonese   -   Mo Gwa Tong
Makes:
Effort:
Sched:
DoAhead:  		 10 cups
***
1-1/2 hrs
Yes		 Light, but capable of being a delicious main dish soup when served with rice (see Serving). It reheats well, as gourd doesn't become mushy like squash.

7
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1/2
1/2
1/4
1/8
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1/3
3
1
1
8
1
2
8
1
1
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1
ar
oz
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T
T
t
t
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in

#
oz
oz
lrg
t
c
t
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Pork, lean (1)
-- Marinade
Rice Wine (2)
Oyster Sauce (3)
Salt
Pepper
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Ginger
Black Mushroom (4)  
Fuzzy Melon (5)
Salted "Turnip" (6)
Tofu, Firm
Egg
Oil
Stock, light (7)
Soy Sauce
Salt
-- Garnish
Scallion
Cilantro Leaves
Prep   -   (45 min w/hand chopped pork)
  1. Chop PORK fine or grind. Massage in all Marinade items and set aside until needed.
  2. Slice GINGER about 1/8 inch thick. Smack with your kitchen mallet to crush it moderately so it releases flavor easily. Toss in with Pork.
  3. Soak MUSHROOMS in hot water for at least 1/2 hour. Stem, and Cut in half and slice at 90° about 1/8 inch.
  4. Scrape FUZZY MELON (no need to peel, just take off the thin dark green skin). Split lengthwise into quarters (or halves if small) and cut into slices 1/4 inch thick.
  5. Rinse SALTED "TURNIP" well to reduce salt. Chop small.
  6. Cut TOFU into cubes, about 1/2 inch on a side.
  7. Beat EGG lightly.
  8. For Garnish:   Slice SCALLION thin crosswise. Chop CILANTRO coarse. Mix
Run   -   (45 min)
  1. In a large pan (4+ quarts), heat Oil. Fry Pork and Ginger until Pork has completely lost its raw color.
  2. Stir in Stock, Mushrooms, and Salted "Turnip". Bring to a boil, cover, and turn to a fast simmer for 15 minutes.
  3. Stir in Fuzzy Melon. Bring back to a boil, cover and turn down to a fast simmer until Fuzzy Melon is cooked through and looks translucent. This will be about 12 minutes.
  4. Stir in Tofu. Bring back to a boil, then turn to a very slow simmer. While stirring in one direction. stream in Egg as for Egg Flower Soup.
  5. Season with Soy Sauce and Salt. Simmer another 2 minutes.
  6. Serve hot, garnished with Scallion mix. See also Serving
NOTES:

  1. Pork:

      Weight is boneless and after removing any excess fat.

  2. Rice Wine:

      Use a good drinkable Rice Wine, not that horrid salted "cooking wine". If you don't have it, use a dry Sherry. Sake is made of rice but not considered a good substitute, it's beer, not wine. For details see our Chinese Rice Wine page.

  3. Oyster Sauce:

      A standard Chinese sauce also used in Southeast Asia for dishes in the Chinese style. My current favorite is Megachef, but Lee Kum Kee Premium brand is also very good - the bottle looks very Chinese, but it's made in Los Angeles. Yes, these are more expensive than some, but there's reasons for that (much higher oyster content, unleaded and no melamine). For details see our Oyster Sauce page.

  4. Black Mushrooms:

      This is the dried Shiitakes available everywhere. Presume fairly large ones. For the photo example, I had fresh ones, but soaked them like dried to improve texture. I use 4 as they are not as strong flavored as dried, and I used the soaking water as part of the Stock, as it too is fairly light. For details see our Shiitake Mushrooms page.

  5. Fuzzy Melon:

      [Mo Gwa, Mo Qua, Moa Gua]   Select a fresh looking one that's about 1 pound, or two smaller ones. Suitable substitutes are Opo Squash (Bottle Gourd) or Luffa Squash (a Gourd), ribbed (Chinese Okra) or smooth (Sponge Luffa). For details see our Fuzzy Melon and Gourds page.

  6. Salted "Turnip":

      "Turnip" on Asian packaging means "Daikon Radish". The pattern recipe did not give a weight, and described a packaging I've never seen in Los Angeles (the author lives in Silicon Valley). It did give the option of leaves or slices. I used leaves from a giant "Salted Turnip" I had in my fridge. For details see our Preserved Turnip / Daikon Radish page.

  7. Stock:

      The pattern recipe suggests 50% Chicken Stock and 50% Water. I used that ratio, because the Chicken Stock on hand was quite strong.

  8. Serving

      The easiest way to serve this soup is to place a bowl of steamed Jasmine Rice on the table to be spooned into the soup as desired by the diners.
  9. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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