Winter Melon, Clam Meat and Dried Duck Kidney Soup

Why people make this soup

Winter melon (dong gua) is available year-round and is one of the most practical vegetables in the Cantonese kitchen for everyday health maintenance. It is naturally low in calories, gently diuretic, and traditionally associated with clearing heat, reducing swelling, and supporting kidney function — making it a sensible regular choice for anyone watching their blood pressure or blood sugar. The star addition to this soup is clam meat, which is surprisingly iron-rich: 100 grams of clam meat contains around 13.9 mg of iron — more than red meat. Research also suggests that clam proteins may have anti-inflammatory properties and support liver function. Dried preserved duck kidney (chen ya shen) adds a wonderful savoury depth to the broth and also supports digestive health.

Method

1. Wash the winter melon, leave the skin on, and cut into chunks.
2. Soak and rinse the hyacinth beans and dried duck kidneys separately.
3. Thaw the clam meat; blanch briefly in boiling water, then drain and set aside.
4. Combine winter melon, hyacinth beans, duck kidneys, and ginger slices in a pot with 2.4 L of water.
5. Bring to a boil, add the blanched clam meat, then reduce to a gentle simmer for about 2 hours until the liquid reduces to around 1.2 L.
6. Serve and eat both the soup and the ingredients.

Nourilo’s Tips

This soup has a naturally light, sweet flavour — both nourishing and refreshing. It is suitable for all ages and an excellent everyday pot for families with members managing the “three highs.” If clam meat is hard to find, you can substitute dried scallop (yao zhu) or lean pork and the soup will still be delicious. The preserved duck kidney is what gives this broth its depth — do not leave it out if you can help it.