Sharkfin's melon (spaghetti squash) soup recipe

Main Dish
4 servings
15 min
45 min
Very Easy


Number of serving: 4
1/8 of shark’s fin melon, cut into large chucks

300g pork ribs, cut into chucks, rinsed

8 red dates, halved and seeds removed

2 tbsp wolfberries, rinsed

1 carrot, skin peeled and cut into large chucks

1000ml water

Salt to taste


  • 1. Parboil or blanch the pork ribs in rolling boil water in a pot. Drain and set aside.

    2. Discard the rind of shark’s fin melon, cut the melon to large chunks and scoop out the seeds using a spoon.
    (Tips : If you find the process of prying the seed troublesome and time-consuming, you can try to boil the sharkfin's melon in a pot of water until it starts to soften and partially pull apart, then cool it down with ice water before using a spoon to scoop out the seeds.)

    3. In a stockpot, pour in 1000ml water and bring to the boil. Place the blanched pork ribs, sharkfin's melon chunks and the rest of the ingredients (except goji berries) into the pot.

    4. Reduce to low flame, put on the cover and let it simmers for about 45 minutes or longer if possible. Add goji berries 10 minutes prior to turn off the flame. Add salt to taste at the last 5 minutes of simmering.
    (Tips : Alternatively slow cooker or double-boiler can be used but with longer time needed.)

    Source :


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