Kundol, or Winter Melon has been used to get rid of excess salt, water, fat and bloat in ancient medicine. Combining this with ginger and the hearty flavour of Chinese mushroom in a slow boiled soup is not only delicious, but fill of health benefits! Turn this into a heartier stew by adding vermicelli noodles to the soup just before serving.
- 1/2 kundol, cut into large cubes
- 4 cups vegetable stock
- 1/2 cup dried Chinese mushroom or shitake mushroom
- 1 pc ginger, thumb size, sliced thinly
- 1 bunch kutchay
Put all the ingredients into a stock pot.
Boil on low heat for 1 to 1.5 hours to draw out all the nutrients from the kundol, ginger and mushrooms. Add salt to taste.
The broth becomes the most valuable part of this dish, carrying all the nutrients. Soak it up with vermicelli noodles to make it more filling!