Hairy Gourd, Soybean, Dried Scallop and Seaweed Soup

Why people make this soup

It is easy to cut calories and lose sight of nutrition at the same time — especially for women, who are more prone to fluid retention and, over time, bone loss. Nourilo often reminds people that gradual, sustainable weight management — losing about 1 to 3 pounds a month — is far safer than crash dieting. And this soup fits perfectly into that picture. Hairy gourd helps dispel excess water without the strong cooling effect of winter melon. Paired with high-calcium soybeans, mineral-dense kelp, and the natural sweetness of dried scallops, the result is a broth that is both satisfying and genuinely nourishing. People who want to look after their bones, or who are managing their weight through food, come back to this one again and again.

Method

1. Peel the hairy gourds and cut into chunks.
2. Soak the dried scallops in a little water until softened (about 20–30 minutes). Reserve the soaking water.
3. Soak the soybeans for 1–2 hours, then drain.
4. Rinse and soak the kelp briefly, then cut into manageable pieces.
5. Place all ingredients — including the scallop soaking water — into a pot. Add enough water to cover (approximately 2.4 L / 2 litres).
6. Bring to a boil, then reduce to a gentle simmer and cook for about 2 hours.
7. Season lightly if needed. Serve and eat the soup and all the ingredients together.

Nourilo’s Tips

The calcium content in this soup comes from multiple sources — soybeans, kelp, and dried scallops. Beyond bone support, it is a genuinely satisfying everyday soup for managing weight healthily. If you cannot find soybeans, chestnuts or cashews make good substitutes.