Winter Melon, Water Chestnut and Duck Soup

Why people make this soup

As the weather warms up, this is the kind of soup that earns its place at the table. Winter melon is one of those quietly remarkable vegetables: it is extremely low in sodium, very high in water content, and has been used in Chinese food therapy for centuries to help the body gently release excess fluid. It is considered especially well-suited for people managing kidney concerns, puffiness, or high blood pressure, as well as those keeping an eye on blood sugar. Paired with crisp, cooling water chestnuts and ginkgo nuts — which Nourilo adds both to balance the cooling nature of the other ingredients and to gently support the bladder — this is a genuinely refreshing and nourishing warm-weather soup.

Method

1. Blanch the duck pieces in boiling water for 2–3 minutes to remove impurities; rinse and drain.
2. Wash the winter melon thoroughly; cut into large chunks leaving the skin on.
3. Peel the water chestnuts and slice them.
4. Remove the outer shell and inner core from the ginkgo nuts.
5. Place all ingredients into a large pot with 2.4 L of cold water.
6. Bring to a full boil, then reduce heat to a gentle simmer.
7. Cook for approximately 2 hours until the winter melon is very tender and the broth is lightly golden.
8. Serve the soup with the duck meat and all the vegetables — eat the ingredients along with the broth.

Nourilo’s Tips

This soup makes a fine cooling dish for the whole family on a hot day. The combination of ginger and ginkgo nuts is intentional — they gently temper the very cooling, “slippery” quality of winter melon and water chestnuts, making the soup accessible to people who might otherwise find such cooling foods unsettling to the stomach. Adding a piece of dried tangerine peel (chen pi) is fine and adds a fragrant depth. This soup is also suitable for people managing kidney disease, puffiness, or diabetes.