Winter Melon Soup with Crabmeat 冬瓜蟹肉羹
Prep time
Cook time
Total time
Recipe type: Soup
Cuisine: Chinese
Serves: 4
  • 600g winter melon
  • 250g crabmeat (I used frozen one.)
  • 1 litre chicken stock (can be home made or store bought)
  • 250ml water
  • 80g hon shimeiji mushrooms
  • 10 thick slices ginger
  • 1 egg, beaten
  • 1 tbsp wolfberries
  • 5 tbsp cornstarch water
  • some pepper
  1. Blend half of the winter melon into puree and diced the balance half.
  2. In a pot, add the chicken stock, water and ginger slices and cook on medium high heat till it boils.
  3. Add in the puree and diced winter melon and stir to mix well.
  4. Add in the mushrooms and pepper.
  5. Add in the crabmeat and stir to mix well.
  6. When the crabmeat is cooked, add in the beaten egg and use a pair of chopsticks to stir it quickly after adding.
  7. Add in the wolfberries and cornstarch water. Keep stirring constantly until the soup thickens.
  8. Garnish as desired and serve with some pepper.
Recipe by Eat What Tonight at