Winter Melon and Dried Shrimp Soup Puree | IDDSI Level 4 Recipe

IDDSI Level 4 (Pureed) | 25 minutes | Easy

Ingredients (2 servings)

• 300g winter melon, peeled and deseeded
• 15g dried shrimp (蝦米), soaked for 30 minutes in advance
• 2 slices fresh ginger
• 300ml water or chicken stock
• Salt, to taste
• A few drops of sesame oil

Method

1. Soak dried shrimp in warm water for 30 minutes until softened; drain and reserve the soaking water for extra flavour
2. Place winter melon pieces, ginger, soaked dried shrimp, and water (or stock) in a saucepan
3. Bring to a boil over high heat, then reduce to medium-low; simmer for 15 minutes until winter melon is completely translucent and soft
4. Remove and discard ginger slices
5. Transfer all ingredients including the cooking liquid to a blender
6. Blend on high speed for 2-3 minutes until completely smooth
7. Sieve — this step is mandatory; pass the puree through a fine sieve to ensure all dried shrimp is fully incorporated, with no hard particles or shrimp shell fragments remaining
8. Season with a little salt if needed; add sesame oil
9. Stir to combine and serve warm

Texture Test

Fork pressure test: Passes Level 4 — completely smooth and uniform; presses completely flat under the back of a fork with no particles or fibres.

Flow test: Puree flows slowly but does not spread rapidly — consistent with Level 4 Pureed specifications.

Safety Notes

⚠️ Sieving is non-negotiable — even after thorough blending, dried shrimp can leave tiny hard particles or shell fragments. These are a choking and aspiration hazard for people with dysphagia. Do not skip the sieving step.

⚠️ Sodium content — dried shrimp are high in sodium. For elderly with kidney disease or hypertension, halve the quantity or substitute with dried scallop (conpoy) shavings, which provide a similar umami depth with more control over quantity.

⚠️ Allergy warning — dried shrimp is a common allergen. If the person has a history of shellfish allergy, omit entirely or substitute with another umami ingredient such as dried scallop (conpoy).

Sourcing in Hong Kong

• Winter melon: Available at all major supermarkets and wet market vegetable stalls; most abundant during summer months (April to September); pre-cut portions are widely available for convenience
• Dried shrimp (蝦米): Dry goods stalls at wet markets or the dried seafood section at supermarkets; choose medium-sized ones with an orange-red colour and a clean, fresh aroma — avoid any that smell overly fishy
• Chicken stock: Ready-made stock sachets or cartons from supermarkets are a practical choice for busy caregivers

Variations

• Add minced pork: Blend in 50g of pre-steamed minced pork to increase the protein content
• Add water chestnut flour: Stir in a small amount of pre-dissolved water chestnut flour (馬蹄粉) at the end for an even smoother texture

Nutrition

Approximately 80 kcal per serving, 8g protein. Winter melon has a very high water content, helping to maintain hydration in elderly individuals who are prone to dehydration. Dried shrimp provides concentrated umami, protein, calcium and zinc — a small amount goes a long way in flavouring the dish, making pureed food more appealing. Winter melon and dried shrimp soup is a staple of Hong Kong home cooking, especially in summer, and its familiar flavour may help stimulate appetite in elderly residents.