Winter Melon and Chicken Tomato Soup

Winter Melon and Chicken Tomato Soup

Tangy tomatoes bring out the deliciousness of winter melon.

Cooking time
30 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

200 g (7.1 oz.)

100 g (3.5 oz.)

a pinch

a pinch


400 ml (13.5 fl. oz.)


1 tsp


  1. Remove seeds inside the winter melon, and peel the skin. Cut into pieces 3 cm (1.2 in.) wide and 1 cm (0.4 in.) thick. Place into water and bring to a boil for about 10 minutes.
  2. Remove skin from the chicken breast, cut diagonally into large bite-size pieces, then lightly sprinkle on salt, pepper, and potato starch.
  3. Remove the tomato stem, and cut into 8 wedges.
  4. Heat the chicken broth, add in (1) to (3) and simmer over low heat for 7 to 8 minutes.
  5. Season with (A) and then serve in soup bowls.

Cooking Basics

Chicken breast - slicing into thin diagonal cuts / sogi-giri

Lay the knife down almost flat to make thin slices. By doing so, larger slices will cook faster and flavors will be soaked up more easily.

Tomatoes - wedge cut

Cut the tomato in half lengthwise, then insert the knife in a v-shape on both sides to remove the stem. Insert the knife from the center of the cut surface and cut into equal-size wedges.


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