Green marrow soup (毛瓜汤)

If you’re wondering what’s green marrow, here it is:

I found this picture off the Internet some time back. If this picture belongs to you, please let me know and I will credit you accordingly.

Green marrow is usually cooked in soups and it contains carbohydrates, protein, vitamin A, vitamin B1, vitamin B2, vitamin C, riboflavin, fructose, carotene, phosphorus, calcium, iron and other minerals. It’s considered ‘neutral’ compared to wintermelon which has ‘cooling’ properties.

Green marrow soup

green marrow soup

Green marrow soup (毛瓜汤)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 green marrow
  • 250g pork ribs
  • 3 chicken carcasses
  • 10g dried scallop
  • 8 red dates (pitted)
  • 1 teaspoon bitter and sweet almonds
  • salt and/or fish sauce to taste
  • 1 soup pot water (about 3L)
Instructions
  1. Blanch the pork ribs and chicken bones.
  2. Rinse the dried scallop.
  3. Remove the skin and seeds of the green marrow and chop it into chunks.
  4. Place the pork ribs, chicken bones, red dates, bitter and sweet almonds into a soup bag.
  5. Put the soup bag of ingredients and the dried scallop into a soup pot of water and bring it to a boil. Turn down the fire to low and simmer for 2 hours.
  6. Add the green marrow and boil for about 20min.
  7. Add salt and/or fish sauce to taste before serving.

If you liked this recipe, you may also like old cucumber soup and winter melon soup.

Click the link for the full list of soup recipes (with thumbnails).

~~~~~~~~~~~~

If you enjoyed this post, please share your thoughts in the comments or share the post with your friends by clicking on the social media buttons below. Do hop over to my Facebook page where I connect with my readers and I would love to have you following me on Pinterest, Twitter and Instagram too 🙂

This entry was posted in Chinese Food, Food for kids, Recipes, Soups, Soups (suitable for tots), Vegetables, Vegetables (suitable for tots). Bookmark the permalink.

Leave a Reply

Your email address will not be published.

Rate this recipe:  
CommentLuv badge