Winter Melon and Pork Soup | IDDSI Level 3 Recipe

IDDSI Level 3 (Liquidised) | 75 minutes | Easy

Winter melon and pork soup (冬瓜豬肉湯) is a Cantonese household staple — nourishing, mildly flavoured, and deeply hydrating. Winter melon’s naturally soft, smooth flesh makes it an excellent dysphagia-safe ingredient: when cooked long enough, it blends to a completely smooth, flowing liquid with no fibre or texture. The pork provides protein and body. This Level 3 version blends the entire soup smooth, strains it through a fine sieve, and adjusts consistency as needed — producing a flowing, flavourful broth that is safe for patients requiring liquidised diet.

Ingredients (3–4 servings)

• 500g winter melon, peeled, seeds removed, cut into 3cm chunks
• 300g lean pork loin or pork shoulder, cut into 3cm chunks (or pork bones for flavour, meat strained out later)
• 1.2 litres water
• 2 slices fresh ginger (approximately 3mm thick)
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon white pepper
• 1 teaspoon light soy sauce (optional)

Method

1. Blanch the pork pieces in boiling water for 2 minutes to remove impurities. Drain and rinse under cold water.
2. In a large pot, combine the blanched pork, ginger slices, and water. Bring to a boil over high heat, then skim off any foam.
3. Reduce heat to a low simmer. Cover and cook for 30 minutes until the pork begins to soften.
4. Add the winter melon chunks. Return to a gentle boil, then reduce heat again and simmer for a further 35–40 minutes until the winter melon is completely translucent and extremely soft (it should break apart when pressed with a spoon).
5. Remove the ginger slices. Working in batches, transfer the pork and winter melon with some broth to a blender. Blend on high speed for 60 seconds until completely smooth.
6. Pass the blended soup through a fine mesh sieve into a clean pot, pressing gently to extract all liquid. Discard any remaining fibre or solids.
7. Return the strained soup to the pot. Season with salt, white pepper, and soy sauce if using. Heat through to serve.
8. Level 3 consistency check: Pour the soup from a spoon — it should flow freely and continuously like a thick liquid. It should not hold its shape. If too thick, add hot water or stock and stir well. If too thin, simmer uncovered for 5–10 minutes to reduce.

Texture Test

• Flow test: Tilt the spoon — the soup flows freely without hesitation. Passes Level 3.
• No solids visible after fine-straining.
• Consistency is uniform throughout — no lumps or fibrous pieces.

Serving Suggestions

Serve warm in a wide, shallow bowl. A drizzle of sesame oil on the surface adds aroma without changing texture. Serve alongside soft IDDSI-appropriate proteins (steamed egg custard, minced fish) for a complete meal.

Storage

Cool quickly after cooking. Refrigerate for up to 3 days in an airtight container. Reheat thoroughly and stir well before serving — the soup may separate on standing, which is normal. Re-blend if texture has become inconsistent after refrigeration.

Nutritional Notes

Winter melon is low in calories but high in water content and provides potassium and Vitamin C. Lean pork provides complete protein (approximately 18–20g per serving depending on portion size). For patients with higher protein needs, add 30g silken tofu blended into the soup before the final strain.

Caregiver Notes

This is a suitable everyday soup for patients on L3 diets. The mild, familiar flavour of this classic Cantonese dish is well-accepted by elderly Hong Kong patients. Avoid adding whole peppercorns, whole star anise, or any chunky garnishes — strain carefully before serving. Always check temperature before serving: the soup should be warm but not scalding.