Winter Melon, Lean Pork, and Dried Conch Soup

Why people make this soup

When someone in a Chinese household has been told to watch their blood sugar, one of the first instincts is to re-examine what goes into the family soup pot. Rich, fatty broths and strongly warming herbs are typically set aside; instead, the focus shifts to ingredients that are lighter, naturally hydrating, and easier on the system. Winter melon is a star in this context: it has a very high water content, is low in calories, and has a long history in Chinese dietary tradition of supporting fluid balance and gentle urinary clearing. Paired with dried conch — prized for its deeply nourishing, yin-supporting properties — and the practical protein of lean pork, this soup is a genuinely tasty everyday option that the whole family can share.

Method

1. Soak the dried conch in cold water for 30 to 60 minutes until softened, then rinse well. No blanching needed.
2. Blanch the lean pork briefly in boiling water to remove impurities; drain and rinse.
3. Scrub the winter melon skin thoroughly and cut into large chunks — leave the skin on.
4. Soak and rinse the dried tangerine peel.
5. Place all ingredients in a pot with about 2.1 L of water. Bring to a boil, then reduce to a gentle simmer for 1.5 hours.
6. Serve the broth and eat the solid ingredients — the conch, pork, and winter melon are all worth eating.

Nourilo’s Tips

This soup has a naturally sweet, clean flavour and the whole family can enjoy it — young and old alike. It is particularly well suited to those who tend to retain fluid or run warm. When winter melon is very concentrated and thirst is intense, Nourilo notes that in traditional practice, the skin of an entire jin of winter melon can be simmered alone as a tea to help with fluid balance. Dried US conch is considered superior to fresh for its food-therapy qualities. You may add dried scallop (yao zhu) to the soup for extra umami — it works very nicely.