Dried Octopus and Fuzzy Melon Soup

Why people make this soup

Dried octopus (also known as dried eight-arm squid) has been a staple of Cantonese food-therapy cooking for centuries. Nourilo picked up a couple of beautifully fragrant dried octopuses at a local seafood shop and paired them with mild, cooling fuzzy melon and sweet carrot. The result is a rich, naturally sweet broth that the whole family can enjoy — and which is especially associated in Chinese food-therapy tradition with supporting blood nourishment and a healthy energy (qi) level.

Method

1. Peel and cut the fuzzy melon and carrot into large chunks.
2. Use kitchen scissors to cut the dried octopus into manageable sections.
3. Blanch the pork ribs in boiling water for 2–3 minutes; drain and rinse.
4. Combine all ingredients in a pot with about 3 L of water.
5. Bring to a boil over high heat, then reduce to a medium-low simmer and cook for about 2 hours until the liquid reduces to 1.2–1.5 L.
6. Season lightly with salt if desired. Serve and enjoy the soup along with the ingredients.

Nourilo’s Tips

This is a gentle, nourishing soup suitable for the whole family. For nursing mothers, adding a handful of peanuts or white kidney beans alongside the dried figs can further support milk production. If you prefer a less intense octopus flavour or wish to reduce the cholesterol load, dried conch (xiang luo gan) makes a good substitute.