Winter Melon Soup
Ingredients
- 50g SN Organic Dehulled Barley
- 50g Organic Job’s Tears
- 30g Dried Baby Scallops
- 30g Dried Oysters
- 1 piece of Dried Squid
- 1 piece of Kombu
- 8 SN Organic Shiitake Mushrooms
- 6 Organic Red Dates
- 1 Organic Winter Melon ~900g to 1 kg
- 2 Organic Thai carrots
- 2 small Organic Brown Onions
- SN French Sea Salt
Credits: Ceri, Zenxin master chef
Methods
- Rinse the organic barley and soak overnight. In the morning drain and add to a pot of boiling water. Turn down to simmer.
- Soak the baby scallops and shiitake mushrooms in separate bowls with boiling water.
- Rinse the rest of the seafood.
- Take the kombu and cut it into 1 cm squares and add it and the shiitake mushrooms, red dates, scallops, oysters and squid to the water. Simmer for 30 mins.
- Peel the carrots and winter melon, cut into bite sized pieces and add to the simmering water for another 20 minutes.
- Season to taste with French salt.
