Winter Melon Vermicelli Soup is a warm and comforting soup that’s perfect for cold winter/rainy days. The soup is made with winter melon, which has a mild flavor and a slightly sweet taste, and vermicelli noodles, which add a soft and chewy texture to the soup.

WHAT IS VERMICELLI?

Vermicelli is a type of thin, spaghetti-like pasta that originated in Italy. The word “vermicelli” comes from the Italian word “verme,” which means worm. Vermicelli is typically made from wheat flour or rice flour and is often used in dishes such as soups, stir-fries, and salads.

Also known as Mee Hoon or rice noodles, is a type of noodle made from rice flour. It is a staple ingredient in Southeast Asian cuisine, particularly in Malaysia, Singapore, and Thailand. Mee hoon is a thin, translucent noodle that is often used in soups, stir-fries, and salads.

In some Asian cuisines, such as Chinese and Vietnamese, rice vermicelli noodles are commonly used in various dishes. They are often used in soups, salads, and stir-fry dishes, and they can also be served cold in summer rolls or noodle salads.

Vermicelli is a versatile and easy-to-cook pasta that can be used in a variety of dishes. It has a soft and chewy texture and can absorb the flavors of the sauces and ingredients it’s cooked with, making it a great ingredient for soups and other dishes.

INGREDIENTS AND SUBSTITUTES

Ingredient quantities please refer to the recipes card (Click here)!

  • Garlic  – Garlic is a pungent and flavorful bulb that adds depth and complexity to many dishes. It can be used in both fresh and dried forms. If you don’t have fresh garlic, you can use garlic powder or granulated garlic as a substitute.
  • Dried shrimp skin  – Dried shrimp skin is a common ingredient in Asian cooking. It is used to add umami flavor to soups and stews. If you can’t find dried shrimp skin, you can substitute with dried scallops or anchovies.
  • Dried shrimp – Dried shrimp is another common ingredient in Asian cooking. It is used to add flavor to dishes and is often used in stir-fries and soups. If you can’t find dried shrimp, you can substitute with dried anchovies or fish sauce.
  • Cooking oil  – Cooking oil is used to sauté ingredients and prevent them from sticking to the pan. You can use any neutral-flavored oil such as vegetable oil, canola oil, or grapeseed oil.
  • Winter melon – Winter melon is a large, round, and light green fruit with white flesh that is commonly used in Asian cooking. If you can’t find winter melon, you can substitute with zucchini or butternut squash.
  • Chicken stock cubes  – Chicken stock cubes are a quick and easy way to add flavor to soups and stews. If you don’t have chicken stock cubes, you can substitute with chicken broth or vegetable broth.
  • Water  – Water is used to thin out the soup and make it more liquid.
  • Vermicelli noodles  – Vermicelli noodles are thin, translucent noodles made from rice flour. If you can’t find vermicelli noodles, you can substitute with angel hair pasta or thin rice noodles.
  • Salt  – Salt is used to enhance the flavor of the soup.
  • White pepper  – White pepper is milder and less pungent than black pepper. It is used to add a subtle spiciness to dishes. If you don’t have white pepper, you can substitute with black pepper.
  • Goji berries  – Goji berries are a type of dried fruit that are often used in Chinese cooking. They are high in antioxidants and have a slightly sweet flavor. If you can’t find goji berries, you can skip it.

RECIPES TIPS

  • Choose a good quality winter melon that is firm, heavy, and has a smooth skin.
  • Soak the vermicelli noodles in cold water until they are soft but not mushy. Over-soaking can make them too soft and difficult to handle.
  • Use homemade chicken or vegetable stock if possible. It will add more flavor and depth to the soup than store-bought stock cubes.
  • Don’t overcook the winter melon. It should be tender but not mushy.
  • Taste the soup before serving and adjust the seasoning with salt and white pepper if necessary.
  • Garnish the soup with chopped spring onion and cilantro for added flavor and color.
  • You can add other ingredients to the soup such as sliced carrots, shiitake mushrooms, or tofu for a more hearty and filling dish.
  • Add the goji berries towards the end of cooking so that they don’t become too soft and lose their texture.

STEP BY STEP INSTRUCTIONS

Full recipes and Thermomix® instructions please refer to the recipes card (Click here)!

  1. Soak the vermicelli noodles in cold water for about 10 minutes or until soft. Drain and set aside.
  2. In a pot or large saucepan, heat the cooking oil over medium-high heat. Add the garlic and stir-fry until fragrant.
  3. Add the dried shrimp skin and soaked dried shrimp and stir-fry until slightly browned.
  4. Add the winter melon pieces and stir-fry until slightly browned.
  5. Pour in the water and chicken stock bring to a boil. Reduce heat and simmer for 15-20 minutes or until the winter melon is soft and tender.
  6. Add the vermicelli noodles and goji berries and cook for another 5-10 minutes until the noodles are fully cooked.
  7. Season with salt and pepper to taste.
  8. Garnish with chopped spring onion and cilantro before serving.

WHAT ELSE TO SERVE WITH ?

Winter Melon Vermicelli Soup is a delicious and comforting dish on its own, but if you want to serve it as part of a larger meal, you can pair it with some other dishes. Here are some suggestions:

  1. Steamed rice – A bowl of steamed rice is the perfect accompaniment to the soup. It will help balance the flavors and add some texture to the meal.
  2. Stir-fried vegetables – A simple stir-fry of mixed vegetables such as broccoli, snow peas, carrots, and bell peppers would complement the soup nicely. It will provide some crunch and a variety of flavors to the meal.
  3. Pan-fried dumplings – Pan-fried dumplings, also known as potstickers, would make a great appetizer or side dish to serve with the soup. They are crispy on the outside and filled with savory pork or vegetable filling.
  4. Steamed buns – Steamed buns, also known as baozi, would be another great option to serve with the soup. They are soft and fluffy and can be filled with meat or vegetable filling.
  5. Chinese broccoli with oyster sauce – A plate of Chinese broccoli with oyster sauce is a classic Chinese side dish that would complement the soup well. The slightly bitter flavor of the broccoli pairs well with the umami flavor of the oyster sauce.

MADE AHEAD INSTRUCTIONS

  1. Prepare the winter melon by peeling, seeding, and cutting it into cubes ahead of time. Store the cubes in an airtight container in the refrigerator for up to two days.
  2. Make the chicken stock or vegetable stock in advance and store it in the refrigerator or freezer until ready to use OR simply use chicken stock cubes (that is what I do)
  3. Soak the vermicelli noodles in cold water until they are soft, then store them in an airtight container in the refrigerator for up to one day.
  4. If you want to prepare the soup in advance, you can cook the winter melon and broth, then store them separately in the refrigerator for up to two days. When ready to serve, reheat the broth and add the cooked winter melon and vermicelli noodles.
  5. If you want to freeze the soup for later use, let it cool completely before transferring it to an airtight container or freezer-safe bag. It can be stored in the freezer for up to three months. When ready to serve, thaw the soup in the refrigerator overnight, then reheat on the stove until hot.

STORAGE & REHEATING

  1. Storage: Store any leftover soup in an airtight container in the refrigerator for up to three days.
  2. Reheating: To reheat the soup, gently warm it up on the stove over medium heat until it reaches your desired temperature. Avoid boiling the soup as it can overcook the winter melon and vermicelli noodles. OR use Thermomix® warm up function to warm it up to your desired temperature.
  3. If the soup has thickened in the refrigerator, you can add a splash of water or chicken stock to thin it out while reheating.
  4. You can also reheat the soup in the microwave by transferring it to a microwave-safe bowl and heating it in 30-second intervals, stirring occasionally, until heated through.
  5. To prevent the vermicelli noodles from becoming too soft and mushy when reheating, you can cook them separately and add them to the reheated soup just before serving.
  6. If you’re planning to freeze the soup, store it in individual portions so that you can easily reheat only what you need.
  7. When reheating frozen soup, thaw it in the refrigerator overnight, then reheat it on the stove or in the microwave following the above instructions.

RECIPES FAQS

Can I use a different type of noodle instead of vermicelli?

Yes, you can use other types of noodles such as rice noodles or egg noodles. Keep in mind that different types of noodles may require different cooking times and water amount, so adjust accordingly.

Can I use vegetable stock instead of chicken stock?

Yes, you can use vegetable stock if you prefer a vegetarian or vegan option.

Can I add other vegetables to the soup?

Yes, you can add other vegetables such as carrots, celery, or bok choy. Just keep in mind that the cooking time may vary depending on the type of vegetable you choose.

Can I use fresh shrimp instead of dried shrimp?

Yes, you can use fresh shrimp instead of dried shrimp. Just make sure to clean and devein the shrimp before using them in the soup.

Can I freeze the soup?

Yes, you can freeze the soup for up to three months. To prevent the vermicelli noodles from becoming too soft, you can freeze the soup without them and add them to the reheated soup just before serving.

Can I use a different type of winter melon instead of the one specified in the recipe?

Yes, you can use other types of winter melon such as white gourd or wax gourd. They have a similar texture and flavor to winter melon and can be used interchangeably in the recipe.

Can I adjust the portion size of the recipes?

You can adjust the recipe by clicking the serving size in the recipe in recipes card to your liking!
If you can find the exact portion that you like, you can, also, adjust this in manual mode. Make sure that the cooking times and temperatures have been adjusted for different quantities of ingredients. Even preparation time (such as for cutting) may be different than in the original recipe. Please do not pass the max line indicated inside of the mixing bowl. The capacity of the mixing bowl is 2.2 liters.

This recipes is compatible with which model of Thermomix®?

This recipes suitable for TM31 / TM5 / TM6

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RECIPES CARD

Winter Melon Vermicelli Soup

CategoryDifficultyBeginner

Yields2 Servings
Prep Time2 minsCook Time23 minsTotal Time25 mins

 100 g Vermicelli noodles, soaked to soften
 30 g garlic, peeled
 10 g dried shrimp skin
 20 g dried shrimp, soaked to soften
 25 g cooking oil
 160 g winter melon, cubes
 1 tsp chicken stock
 500 g water
 1 pinch salt
 1 pinch white pepper
 20 g goji berries

1

Place vermicelli into a bowl with enough water to cover, soak until soften. (about 5 minutes)

2

Place garlic and oil in mixing bowl then chop 5 sec | Speed 5. Scrape down sides of mixing bowl with spatula.

3

Add dried shrimp then sauté 5 min | 120°C | ⤺ speed 0.5.

4

Add winter melon cubes, sauté 5 min | 120°C | ⤺ speed 0.5.

5

Add water, chicken stock cube, then simmer 5 min | 98°C | ⤺ speed spoon.

6

Add noodles, salt, pepper and goji berries then cook 8 min | 98°C | ⤺ speed spoon., until noodles are tender. Adjust seasoning if necessary. ladle into warm bowls and serve.

Ingredients

 100 g Vermicelli noodles, soaked to soften
 30 g garlic, peeled
 10 g dried shrimp skin
 20 g dried shrimp, soaked to soften
 25 g cooking oil
 160 g winter melon, cubes
 1 tsp chicken stock
 500 g water
 1 pinch salt
 1 pinch white pepper
 20 g goji berries

Directions

1

Place vermicelli into a bowl with enough water to cover, soak until soften. (about 5 minutes)

2

Place garlic and oil in mixing bowl then chop 5 sec | Speed 5. Scrape down sides of mixing bowl with spatula.

3

Add dried shrimp then sauté 5 min | 120°C | ⤺ speed 0.5.

4

Add winter melon cubes, sauté 5 min | 120°C | ⤺ speed 0.5.

5

Add water, chicken stock cube, then simmer 5 min | 98°C | ⤺ speed spoon.

6

Add noodles, salt, pepper and goji berries then cook 8 min | 98°C | ⤺ speed spoon., until noodles are tender. Adjust seasoning if necessary. ladle into warm bowls and serve.

Winter Melon Vermicelli Soup

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