Winter Melon Pork Bone Soup

Ingredients

• 65g dried shiitake mushrooms, soaked overnight 

• 3 dried dates ~80g, soaked overnight, separate bowl from mushrooms

• 2 lb pork bones

• 15g ginger (~ 2 1/4 inch slices)

• 12 cups water

• 2 lb winter melon, peeled and sliced into 2 inch cubs.

• 65 g pearl barley (optional)

• 20g dried lady bell root (optional)

Directions

1. Rinse soaked mushrooms. Keep the soaked dates in the water - we’ll add it with the water in the soup later.

2. In a pot of water, boil the pork bones for 3-4 mins. Drain and gently rub the bones under cool running water, removing any impurities.

3. Add the pork bones, mushrooms, dates (with water), and ginger into an instant pot.

4. Add 12 cups of water to the instant pot. Pressure cook on high for 20 mins. Natural release for 20 mins.

5. Add the winter melon, pearl barley and lady bell root (if using) to the pot.

6. Pressure cook on high for 10 mins. Natural release 15 mins.

7. Serve as is or add your favorite noodles. Pictured is flat rice noodled.