Winter Melon and Scallop Soup Puree (IDDSI Level 4) | IDDSI Level 4 Care Food Recipe

IDDSI Level 4 | 45 minutes | Easy

Ingredients (2 servings)

• 400g winter melon (peeled, deseeded, cut into chunks)
• 30g dried scallops (conpoy / 瑤柱), or 100g fresh scallops
• 2 slices fresh ginger
• 600ml low-sodium chicken stock or water
• Salt to taste
• White pepper to taste
• 1 tsp cornstarch (only if consistency needs adjusting)

Where to Buy in Hong Kong

Winter melon is available year-round at PARKnSHOP, Wellcome, and all wet markets — pre-cut portions are convenient for small households. Dried scallops (conpoy) are sold in the dried goods aisle at city’super, PARKnSHOP, and most wet market dried food stalls; “medium grade” (中粒) works well for this recipe. Fresh scallops are available at wet market fishmongers and PARKnSHOP Select.

Method

1. Soak dried scallops in cold water for 30 minutes until softened; reserve the soaking water (it is full of natural umami)
2. Peel and deseed the winter melon; cut into 3cm chunks
3. Pour the chicken stock and reserved scallop soaking water into a pot; add the ginger slices and softened scallops; bring to the boil on high heat
4. Add the winter melon chunks; reduce to a medium-low simmer and cook for 20–25 minutes until the winter melon is completely translucent and tender (a chopstick should pass through with no resistance)
5. Remove and discard the ginger slices; pour all ingredients and soup into a blender
6. Blend on high speed for 90 seconds until completely smooth
7. Pass through a fine mesh sieve to remove any fibres
8. Return to the pot; season with salt and white pepper
9. If the consistency is too thin, stir in a cornstarch slurry (1 tsp cornstarch dissolved in 2 tsp cold water) and simmer gently until thickened
10. Warm to a safe serving temperature (not exceeding 65°C)

Cultural Note

Winter melon and scallop soup is a classic Cantonese home-cooking staple. Dried scallops (conpoy) — known as 瑤柱 — impart a deep natural sweetness and umami that is deeply familiar to Hong Kong elders. Winter melon has an exceptionally high water content, which means it blends into a smooth Level 4 puree naturally, often without requiring any commercial thickener — a practical advantage in home care settings.

Texture Test

Fork pressure test: Passes Level 4 — the pureed soup is uniformly smooth; when a fork is tilted over the puree it slides off slowly with no visible lumps, fibres, or particles.

Spoon test: A spoonful flows slowly when the spoon is tilted; it does not run freely (which would indicate Level 3 or below).

Consistency adjustment: Too thin (runs freely off the spoon) → add cornstarch slurry and re-simmer; too thick (does not flow at all) → add a small amount of hot water or stock and re-blend.

Notes

• Ensure dried scallops are fully softened before blending — under-soaked pieces will leave fibrous strands
• Remove ginger slices before blending to avoid affecting texture
• If using fresh scallops, ensure they are fully cooked (completely opaque) before blending
• Do not skip sieving — scallop fibres can be tough and may create dual-texture hazards

Nutrition

Approximately 120 kcal per serving, 12g protein. Scallops are an excellent low-fat source of complete protein, rich in zinc and vitamin B12. Winter melon is very low in calories, high in potassium and water content — useful for maintaining hydration. The dish is light and low in saturated fat, suitable for patients with hypertension or cardiovascular conditions.