Black Bean Salad with Corn, Avocado & Lime Vinaigrette

Winter Melon Soup

Total time: 1 hour 30 minutes

Serves 6

7.0 grams of fibre per serving

INGREDIENTS

UTENSILS

Measuring cups, Measuring spoons, Pot

INSTRUCTIONS

1.

Soak the dried wood ear fungus and shiitake mushrooms in hot water until softened. Slice thinly and leave aside. 

2.

Slice off the top of the melon and keep it aside to use in serving as a lid. Using a spoon, scoop out the seeds and some melon pulp to enlarge the cavity of the melon.

3.

Place the chicken meat, bamboo shoots, carrots, mushrooms, wood ear fungus and water chestnuts into a pot with the chicken stock and boil until the chicken meat is cooked. 

4.

Stand the melon upright in a bowl that fits and pour in the soup mixture. Add in the green peas and white beans. 

5.

Cover the melon with the melon lid and place it in a steamer. Allow to steam for one hour.

6.

Serve the soup in the melon.

NUTRITION INFORMATION (PER SERVING)

Energy (kcal)

193

Carbs (g)

21.2

Proteins (g)

9.3

Fats (g)

8.2

Fibre (g)

7.0