Winter Melon, Dried Mussel and Soybean Soup

Why people make this soup

After a cold or fever passes, the body often still feels a little drained — appetite is low, energy hasn’t fully returned, and the internal environment still has some residual heat. This is the moment for a light but nourishing soup rather than something heavy or fatty. In Cantonese food-therapy tradition, winter melon with skin on is a classic post-illness ingredient: cooling, lightly diuretic, and rich in water content. Dried mussels (sometimes called dried sea mussels or “dan cai”) add a deep, savoury richness and are traditionally associated with tonifying the liver and kidneys, replenishing essence and blood, and easing fatigue. Soybeans bring plant protein and, together with the broth, are thought to support heart and vascular health. This is the kind of soup that feels restorative without being taxing on a recovering digestive system.

Method

1. Rinse the dried mussels and soak them in cold water for at least 30 minutes, then drain. Discard the soaking water.
2. Soak the soybeans for at least 30 minutes, drain.
3. Scrub the winter melon skin well, remove the seeds and fibres inside, and cut into large chunks — leave the skin on.
4. Soak the tangerine peel until soft.
5. Place all ingredients in a pot with 2.4 L of water.
6. Bring to a boil, then reduce to a medium simmer for 1.5 hours until the liquid reduces to about 1.2 L.
7. Serve the soup and ingredients together.

Nourilo’s Tips

This soup is nourishing and flavourful — it suits the whole family, young and old. Dried mussels and soybeans should each be soaked for at least 30 minutes and the soaking water discarded before adding to the pot. Those with skin conditions or gout should not take this soup frequently.