My mother-in-law showed me the basics of how to make this soup, and I've adapted the flavoring.Adjust the amount of soy sauce and salt to taste.Winter melon helps to prevent the swelling of your extremities. It's low in calories and contains vitamin C and minerals, and is supposed to be very good for you. For 2 servings. Recipe by rose12

Winter melon is a light vegetable, so it's delicious with meat.It's also delicious with pork in place of the chicken. Recipe by Yini

Made a light refreshing broth from umeboshi, young ginger and dries shiitake mushrooms. I didn’t use any flour in the chicken meatballs but bulk them up with wakame instead for that glossy smooth texture.

This is a great light meal if dont want to have a big meal. Please note:- Winter Melon is not recommended to pregnant woman and people with constant cold hands and feet. Switch to hairy cucumber or loofahs

MY VERSIONSIMPLE YET TASTY SOUPLOVING IT

AT LEAST ONCE EVERY TWO WEEKS WE HAD THIS SOUP AS ITS ONE OF THE BEST SOUP FOR VERY VERY HOT SUMMER

I thought of this a long time ago to get my youngest child to eat winter melon. My child ate a lot of this and didn't complain, and so I'm proud of this.Even if it's a pain, try to cut the winter melon into small pieces. It's for your own benefit, lol.For the dashi soup stock, you can use a fish or chicken based, whichever is fine. Use whatever you have at home. Recipe by Natsukibaba

Winter melon is said to be comprised of 95% water content. As a diuretic, it's good for dieters, and it's also full of potassium. I came up with this Chinese style soup so that you can absorb the full nutrients of winter melon. Boost your metabolism with a touch of ginger!It's best to season with ginger, soy sauce, and sesame oil (the ingredients marked ★) right before removing from heat. For 3 or more servings. Recipe by Mimato

I rearranged this staple Japanese dish to suit my preferences.I made it so it's delicious served either warm or cold.Please adjust the saltiness to your liking.Add green beans or green vegetables, which add a fresh burst of colour to the dish.If you have time, keep this dish in the pot for a while until it's cooled. The flavours will settle in and become even tastier. Recipe by John Lee Cooker