Winter Melon Soup

Instructions

1. Prepare the ingredients
   Peel the winter melon, remove the seeds, and cut into 1-inch cubes. Soak dried shiitake mushrooms in warm water for 30 minutes until soft, then remove stems and slice caps. Slice the pork thinly and marinate with a pinch of salt and 1 teaspoon of Shaoxing wine for 10 minutes.
2. Sauté the aromatics
   Heat vegetable oil in a large pot over medium heat. Add julienned ginger, minced garlic, and the white parts of the green onions. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
3. Brown the pork
   Add the sliced pork to the pot and cook until it changes color, about 2-3 minutes. Add the remaining Shaoxing wine and stir to combine, scraping up any browned bits from the bottom of the pot.
4. Add broth and main ingredients
   Pour in the chicken broth and bring to a boil. Add the winter melon cubes, sliced shiitake mushrooms, and julienned carrot. Reduce heat to a simmer and cook for about 1 hour until the winter melon becomes translucent and tender.
5. Add the goji berries
   If using goji berries, add them to the soup about 10 minutes before the soup is done. They'll plump up and add a subtle sweetness to the broth.
6. Season the soup
   Add salt and white pepper to taste. Different brands of chicken broth vary in saltiness, so adjust accordingly. The soup should be light but flavorful.
7. Finish and serve
   Just before serving, drizzle the sesame oil over the soup and garnish with the sliced green parts of the green onions. Serve hot in individual bowls, making sure each serving has a good amount of winter melon, pork, and mushrooms.