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Mild fuzzy melon simmers in a clear broth with pork or dried shrimp for a gentle Cantonese soup. This healthy, low calorie family dish is light, refreshing, and easy to digest.
Peel fuzzy melon, remove seeds, and cut into 1-inch thick half-moons for even cooking.
Rinse pork loin and cut into thin strips across the grain to ensure tenderness.
Soak dried shrimp in warm water for 10 minutes to soften, then drain.
In a large pot, bring 7 cups of water to a boil over high heat, add pork strips, and blanch for 1 minute, then skim any foam.
Add fuzzy melon, rehydrated dried shrimp, and scallion; lower to a gentle simmer, cover, and cook on low heat for 40 minutes to preserve clarity and flavor.
Season with salt, white pepper, and a drizzle of sesame oil; simmer for 5 minutes more. Remove scallions before serving.
