Marrow Melon, Salted Egg and Century Egg Soup

Why people make this soup

Children grow fast, so in the southern Chinese folk view they “run hot” easily — getting a touch feverish once or twice a month is no surprise, what the old folks call “growing pains in the bones”. For babies, a little Job’s-tears (coix) water helps. For a toddler of one or two and up, Nourilo offers this clear marrow melon soup with century egg and salted egg: it is traditionally associated with nourishing yin and clearing internal heat, and it eases the fretful, irritable feeling that can come with a child’s growth spurts.

Method

1. Scrape the skin off the marrow melon and cut into chunks. Shell the century egg and cut into chunks. Crack the salted egg into a bowl and break up the yolk. Soak the dried scallops until soft and shred.
2. Put everything in a pot with 1.5 L of water and simmer about 30 minutes, down to 0.9–1.2 L. Serve the soup together with the ingredients.

Nourilo’s Tips

Children should not eat too salty, so remove about half the salted egg white before cooking — better for children and adults alike. This soup is also traditionally helpful for those with strong stomach fire or mouth ulcers.