Soup with Plenty of Winter Melon

• 1/8 Winter melon
• 800 ml Water
• 1 tsp Granulated dashi soup stock
• 1 tbsp Soy sauce
• 2 tsp Weipa
• 1/2 tsp Salt
• 1 dash Pepper
• 1 tsp Sesame oil
• 1 tbsp each Katakuriko slurry
• 1 Egg
• 1 Scallions or Chinese chives

1. Remove the skin from the winter melon and cut into 5 mm pieces as shown in the picture.
2. Boil water in a pot.
3. Add soup stock and winter melon, cover with a lid, and boil.
4. Once they've become half-transparent, add the ingredients and continue to boil.
5. Once the winter melon has boiled and is transparent, add sesame oil and pepper.
6. Add the katakuriko slurry while checking the taste.
7. Drizzle in a beaten egg, and after a quick stir, stop the heat.
8. Transfer to serving bowls and garnish with sliced scallions.
9. If using Chinese chives, add them before swirling in the egg.
10. For the gukbap style, pour this soup over rice for a rice bowl style.
11. Top with shredded seaweed, mitsuba, and ra-yu.
12. It's really good.

winter, water, dashi soup stock, soy sauce, weipa, salt, pepper, sesame oil, slurry, egg, scallions

Taken from cookpad.com/us/recipes/155221-soup-with-plenty-of-winter-melon (may not work)