Frog, Dried Scallop and Winter Melon Soup with Lean Pork

Why people make this soup

Nourilo reaches for this one when the weather turns hot and muggy and that sticky, heavy “damp” feeling sets in. Many people steer clear of frog for fear of parasites, but he reassures readers that frog is rich in protein, iron, calcium and minerals while low in fat — and perfectly safe as long as it’s cooked through. Paired with winter melon, dried scallop, rice bean and job’s tears, it makes a clear, sweet bowl traditionally enjoyed to clear summer heat and drain damp.

Method

1. Clean the frog and blanch it in boiling water.
2. Soak the dried scallops until soft.
3. Rinse the rice bean and job’s tears.
4. Remove the winter melon seeds, wash with the skin on, and cut into chunks.
5. Thick-slice the lean pork and blanch.
6. Bring everything to a boil in 2.4 L of water and simmer 1 hour, down to 1.2–1.5 L.

Nourilo’s Tips

This soup is sweet and tasty, suitable for young and old. Frog soup is traditionally said to help children’s and teens’ bone growth and to support older adults against bone thinning. But pregnant women should not drink it.