Soak the wood ear mushrooms and glass noodles until soft, then chop them finely. Mix them into the pork paste along with a little seasoning powder and pepper until well combined. Peel the winter melon, remove the seeds, and stuff the pork mixture into the melon.

Bring a pot of water to a boil. Add the stuffed winter melon pieces and cook, skimming off any foam. When the melon is tender, season the soup to taste, then add chopped green onions.

Transfer the soup to a bowl and sprinkle with pepper for extra aroma.