Fuzzy Melon Soup with Pork Ribs Recipe (with Video)

Prepare the ingredients
1. In a bowl, rehydrate the dried scallops and dried shrimp in 2 cups of warm or hot water. Cover and let sit while you prepare the other ingredients.
2. Bring a pot of water (at least 6 cups) to boil.
3. While you wait, prepare the fuzzy melon by slicing off the ends and peeling the skin. Rinse the melon (it’ll likely be slimy) and dry it. Slice into wedges that are about 2-3 inches long and 1/2 inch thick.
4. Peel and julienne the ginger into thin matchsticks.
5. To prepare the pork, slice between each rib to get individual pieces.
Parboil the pork
1. Add the pork ribs to the pot of boiling water, and let it continue boiling for about 5 minutes, or until all the brown gunk from the meat and bones floats to the surface.
2. Pour the pork and water through a colander or sieve in the sink. Give the ribs and pot a good rinse to remove any remaining gunk.
Make the soup
1. In the large clean pot, bring another 5-6 cups of water to boil.
2. By now, the dried scallops and shrimp should’ve rehydrated. With your fingers, break apart the scallop into smaller pieces. To the pot, add the scallop, shrimp, the water they were soaking in, and the ginger.
3. Once it’s all boiling, add the parboiled pork ribs. Adjust to medium heat, cover, and let boil for 30 minutes.
4. After 30 minutes, add the sliced fuzzy melon and let it boil, covered, for another 8-10 minutes or until the melon turns translucent.
5. Finish by adding salt, chicken bouillon powder, white pepper, and sesame oil (optional). Taste and adjust your seasoning if necessary. Enjoy!