Vietnamese Wintermelon Soup with Shiitake Mushrooms | Canh Bí
Serves 410 mins prep20 mins cook
Cold weather has me in the mood for cooking soups all week long. My grandma (Mama)’s version of Wintermelon Soup (Canh Bi) has dried shiitake mushrooms, which adds an earthly taste to the soup. This is a simple, yet healthy soup that’s great to serve with rice.
0 servings
What you need
Instructions
1. Bring a pot with 6 cups of water to a boil. 2. While waiting for the water to boil, combine the minced shrimp, chicken powder, and black pepper. Set aside. 3. Prep your winter melon by cutting them into 1.5” cubes, slice your shiitake mushrooms into bite-sized pieces. Slice your green onion into 2” pieces and set aside. 4. When the water reaches a boil, spoon in your minced shrimp mixture. After 2 minutes, the water should reach a boil again. Using a ladle, gently remove any foam that forms at the top of the broth and discard. 5. Gently add your winter melon cubes and shiitake mushroom. Lower the heat to medium-low and allow to simmer for 15 minutes. 6. After 15 minutes, season the soup with salt, sugar, and MSG. 7. Add your green onions and turn off the stove. 8. Serve hot with rice! Enjoy!!View original recipe