Tomato and Winter Melon Soup

 Detailed Recipe for Chinese Tomato and Winter Melon Soup (Fan Qie Dong Gua Tang - )

Tomato and Winter Melon Soup is a light, refreshing Chinese home-style clear soup popular in summer for its cooling and hydrating properties.
Winter melon (dong gua), a mild, watery gourd, absorbs flavors beautifully and adds a subtle sweetness, while fresh tomatoes provide tangy brightness and natural umami.
This simple soup is often vegetarian or lightly enhanced with pork, valued for clearing heat, promoting diuresis, and aiding digestion in Traditional Chinese Medicine.
The broth is clear and subtly sweet-sour, making it a soothing everyday dish. This vegetarian-friendly version serves 4 and takes about 45-60 minutes.IngredientsMain Ingredients:

• 800g-1kg winter melon (dong gua), peeled, seeded, and cut into large chunks800g-1kg winter melon (dong gua), peeled, seeded, and cut into large chunks
• 4-5 medium ripe tomatoes (about 500g), cut into wedges or chunks

Supporting Ingredients:

• 3-4 slices fresh ginger
• 2-3 green onions, cut into sections
• Optional: 200-300g pork ribs or bones (for richer broth; blanch first)
• 6-8 cups water or vegetable/chicken stock
• Salt to taste
• White pepper to taste
• Optional: A handful of goji berries or cilantro for garnish

Step-by-Step InstructionsStep 1: Prepare the Ingredients

1. Peel the winter melon (the skin is thick and waxy), remove seeds and pulp, then cut into 2-3 inch chunks.
2. Score the tomatoes with an "X" on the bottom (optional for easy peeling), or simply cut into wedges.

Step 2: Initial Cooking (If Using Pork)

1. If adding pork ribs: Blanch in boiling water with ginger and a splash of cooking wine for 5 minutes to remove impurities. Rinse and set aside.

Step 3: Simmer the Soup

1. In a large pot, add water/stock, winter melon chunks, tomato wedges, ginger slices, and green onion sections (and blanched pork if using).
2. Bring to a boil over high heat, then skim any foam.
3. Reduce to medium-low heat, cover partially, and simmer for 30-45 minutes until the winter melon is translucent and soft (it should almost melt into the broth for natural thickness).
4. The tomatoes will break down, releasing juice for a tangy flavor.

Step 4: Season and Serve

1. Remove ginger and green onions if desired.
2. Season with salt and white pepper. The soup should be light, naturally sweet from the melon, and tangy from tomatoes.
3. Add goji berries in the last 5 minutes if using.
4. Ladle into bowls and garnish with chopped green onions or cilantro.

Serve hot as a soothing soup course.Tips and Variations

• Broth Texture: Longer simmering makes the melon dissolve slightly for a thicker, silkier soup.
• Variations: Add shrimp, tofu, or mushrooms for protein; some include corn or carrots for extra sweetness.
• Vegetarian: Skip pork for a fully plant-based version—still flavorful from the vegetables.
• Time-Saving: Use a pressure cooker for 15-20 minutes after boiling.
• Health Benefits: Winter melon is low-calorie and diuretic; tomatoes add lycopene—great for hydration and detox.
• Storage: Keeps in fridge for 2 days; reheat gently.