Peel the winter melon and remove the seeds and fibrous insides. Slice into 5 mm bite-size pieces. Remove the sinews from the chicken tenders and cut into pieces about the same size as the winter melon.
Lightly salt and pepper the chicken (not listed) and coat with katakuriko.
Put the water and chicken soup stock in a pan and bring to a boil. Add the winter melon.
When the winter melon is partially translucent, add the chicken and ◎ ingredients. Simmer until the winter melon is translucent.
Add pepper and the ginger juice, taste and adjust the seasoning, and turn off the heat. Serve in bowls with chopped green onion on top.
Story Behind this Recipe
My mother-in-law showed me the basics of how to make this soup, and I've adapted the flavoring.
Adjust the amount of soy sauce and salt to taste. Winter melon helps to prevent the swelling of your extremities. It's low in calories and contains vitamin C and minerals, and is supposed to be very good for you.