Dong Gua! aka Winter Melon from our garden. I know I look like a proud mama posing with this veg, but look!!! Isn't it gorgeous?!

It's more of a squash and it's been enjoyed in Asia for thousands of years. It's even mentioned in the Divine Farmer's Materia Medica. We've been blessed with a few of them and they can last for months when stored in a cool place.

It's jammed packed with nutrients; protein, polysaccharides, fiber, sulfur, phosphorus, iron, carotene, thiamine, riboflavin, nicotinic acid, and vitamin C.

In Chinese Medicine, it's considered sweet and cooling, travels to the lungs, stomach and bladder channels to clear heat and transform phlegm. Perfect for this time of year! It also quenches thirst and promotes urination to rid the body of pathogenic fluids.

We're making a simple soup with this mighty melon that also has shitake mushrooms and ginger. What soups are you making to nourish yourself and loved ones?

Recipe from Ancient Wisdom, Modern Kitchen

INGREDIENTS:

6 fresh or dried shitake mushrooms cut into 1/4 in pieces

1 pound winter melon cut into 1 in pieces

3 cups of broth of choice

1/2 inch piece of ginger, slivered

1/4 pound shrimp, shelled and deveined

salt, soy sauce to taste

1-2 tsp dark sesame oil

1 medium green onion for garnish

DIRECTIONS:

1. If you are using dried mushrooms, soak them in water for 20 minutes to rehydrate until soft. Simply rinse fresh mushrooms. Cut off stems and slice mushrooms into 1/4 inch slices.

2. Peel the melon and cut into 1 inch pieces

3. Place stock, melon, ginger, and mushrooms into a saucepan and bring to a boil. Lower the heat and simmer, covered with the lid slightly ajar for about 15 minute or until the melon becomes slightly transparent and soft.

4. Add the shrimp and cook for another 5 minutes.

5. Add salt or soy sauce to taste.

6. Remove the ginger pieces or eat if desired.

7. Sprinkle sesame oil and green onions on top and serve.