Winter Melon & Coix Seed Pork Bone Soup
冬瓜薏米排骨汤 · dōng guā yì mǐ pái gǔ tāng
My grandmother in Yueyang grew coix seed in her courtyard plot and toasted it weekly in a wok over charcoal—she said ‘toasted yimi warms the spleen, raw chills it,’ and served this soup after rainy days to lift dampness.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- pork neck bones (with marrow)猪颈骨（带骨髓）🛒 local450 g
- dried coix seed (yi mi)炒薏米🏮 asian40 g
- winter melon冬瓜🛒 local600 g
- scallion greens小葱绿🛒 local20 g
pork neck bones (with marrow): Same as lotus root soup—prefer marrow-rich neck bones.
dried coix seed (yi mi): Buy raw coix seed and toast yourself: dry-fry in skillet 5–7 min until golden and fragrant. Sub: store-bought toasted coix (check label says 'roasted' or 'fried').
winter melon: Use mature winter melon with waxy green skin. Sub: peeled zucchini (less cooling, but acceptable in pinch).
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Instructions
1Rinse pork bones and blanch as in lotus root soup: cold water, boil, skim foam 3 minutes, rinse well.
去腥定调
🔍 Look for Medium-high 3 分钟 · 3 minutesVisual: 泡沫洁白，沉渣极少Clean white foam, minimal sediment
You know it's right when: 初沸后水面平复，浮沫渐消Water surface calms after initial boil, foam subsides
2In clean pot, combine bones, toasted coix seed, and 2 L cold water. Bring to gentle simmer and cook covered on low heat for 60 minutes.
先炖薏米出药香
🔍 Look for Low heat 60 分钟 · 60 minutesVisual: 薏米微胀，水呈淡乳白Coix seeds plumping, water turning faintly milky
You know it's right when: 香气由生涩转为暖香、焙香Fragrance shifts from raw grain to warm, nutty, toasted
3Add winter melon cubes. Simmer uncovered on medium-low heat for 25 minutes until melon is translucent and tender but intact.
冬瓜后下防烂
🔍 Look for Medium-low 25 分钟 · 25 minutesVisual: 瓜块半透亮，边缘柔化但不散Melon cubes semi-transparent, edges softening but holding shape
You know it's right when: 筷子轻插即入，略有回弹A chopstick pierces easily with slight spring-back
4Skim any surface oil. Season only with fine sea salt—never soy sauce or wine, to preserve the soup’s light, cooling nature.
清补忌浊
🔍 Look for Low heat 1 分钟 · 1 minuteVisual: 汤色清浅碧玉，无油光Broth clear pale jade, no oil sheen
You know it's right when: 盐粒全溶，无颗粒感Salt dissolves fully, no graininess remains
5Ladle hot soup into bowls. Garnish generously with scallion greens just before serving.
葱绿提神醒脾
🔍 Look for High heat 即刻 · immediatelyVisual: 翠绿葱花浮于素汤之上Vibrant green flecks against pale broth
You know it's right when: 葱遇热汤瞬发青草香Scallions release bright, grassy aroma upon contact with hot broth
Tips
- · Toasting coix seed cuts its natural coldness—critical in humid Hunan summers.
- · Winter melon skin is edible and nutrient-dense; peel only if waxed or bitter.
- · This soup tastes best within 2 hours of cooking—do not reboil after garnishing.
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
What's the difference between light and dark soy sauce?
Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.
Source: HǎoWèi pantry guide
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