Simple Opo Squash Soup
Opo Squash Soup


This soup is simple but extremely flavorful. It's nice to have a small bowl of soup while you are eating more strong-flavored and salty Chinese dishes. This squash is truly amazingly yummy, even though it doesn't look very exciting. It is sort of like zucchini meets cucumber, but more tasty. Your soup should be rich and sweet. Of course, if you eat meat, you might cook this with chicken or beef.

To handle the opo squash, first peel it, then scrape out the seeds and cut into 1 inch hunks. Make the base of the soup by sauteing diced onions, plenty of chopped garlic, and 1 tsp of chopped ginger. Add the squash, salt, and sugar and cook until partially cooked, about 10 minutes. Add just enough water to cover the squash and simmer while you are cooking your other dishes, or 15-20 more minutes. Add more seasoning to taste.

Just before serving, you might also scramble 2-3 eggs and drizzle them into the soup while it is simmering. Gently swirl the soup with a spoon until the egg firms into a wispy cover.


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