I missed Chinese Winter Squash Soap for many decades and have since been thinking of making it myself. So, I got a "Winter Squash." That's what it said in the market. But after I cut it open, the color inside of the squash was gold and not white like the Chinese one. Well, what should I do, the squash had already cut? I went ahead and made the soup anyway, but with some worries and curiosity. It turned out just as great. Later from the web, I learned the so called "Winter Squash" here is called "Golden Squash" by the Chinese. No wonder I was confused! The soup is good for you when you have a cold. You may want to add more ginger to it.
Ingredients
- 1-2 lb. Small pork rib, cut into chunks
- 1/2 medium winter squash, peeled and cut into chunks
- 1/4 lb. fresh ginger cut into chunks
- 1 bundle Chinese onion, sliced
- 1 bundle cilantro, chopped (about 1 cup)
- Salt
- Ground white pepper
Directions
1. Place the pork rib in a pot and cover with water. Bring it to a boil. Strain, rinse, and set aside.
Rinse out the pot and fill it with 6-7 cups water. Add the pork, ginger, and onion.
Bring it to a boil over medium heat. Then lower the heat to low and cook for 1 hour.
Add the winter squash and cook another 20 minutes.
Add salt & peper to taste.
Ladle the soup into bowls. Top with cilantro before serving.
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