Sun Dried Cuttlefish and Winter Melon Soup

If you’re searching for a soup that is profoundly comforting, light on the palate, and brimming with a unique, savory depth, you’ve just found your new favorite recipe. This beautiful soup pairs the concentrated oceanic umami of dried cuttlefish with the gentle, subtle sweetness of winter melon. While the ingredient list might seem exotic, the preparation is surprisingly simple. The recipe does require a few hours of hands-off soaking time to bring the cuttlefish back to life, but the active cooking is a quick and easy affair, taking less than 20 minutes from start to finish. It’s a classic slow-food-fast-cook dish, delivering a clean, elegant flavor that is both nourishing and incredibly satisfying. Don’t be deterred by the “advanced” difficulty rating you might see elsewhere; if you can boil water, you can master this delightful stew.

Before you start, let’s gather our ingredients. The magic of this dish comes from a few special items, but don’t worry, they are either easy to find in an Asian market or have simple substitutes.

• Dried Cuttlefish: 130 grams (about 4.5 oz). This is the star of the show! It’s cuttlefish that has been salted and sun-dried, which concentrates its flavor immensely. Look for it in the dried seafood aisle of most Asian supermarkets. If you can’t find dried cuttlefish, dried squid is an excellent substitute.
• Winter Melon: 625 grams (about 1.4 lbs). This large, green-skinned gourd has a wonderfully mild flavor and a soft, tender texture when cooked. If winter melon isn’t available, you can substitute it with chayote squash or even zucchini, though the texture will be slightly different.
• Cooking Wine: A splash (about 1 tablespoon). We use this to marinate the cuttlefish, which helps to round out its flavor. Chinese Shaoxing wine is traditional, but a dry sherry works perfectly as a substitute.
• Neutral Cooking Oil: 1 tablespoon. Something like canola, vegetable, or avocado oil.
• Water: About 3-4 cups, or enough to generously cover the melon.
• Salt: To taste (start with 1/2 teaspoon).
• MSG or a flavor enhancer: (optional) A pinch (about 1/4 teaspoon). This is traditionally used to boost the umami flavor. If you prefer to skip it, the soup will still be delicious. You could also use a small amount of chicken bouillon powder or just let the natural flavor of the cuttlefish shine.

Ready to cook? The process is straightforward and rewarding. Just follow these simple steps.

1. Here are our hero ingredients: the dried cuttlefish and the fresh winter melon.
2. First, let’s prepare the cuttlefish. Place it in a large bowl and cover it completely with cool water. Let it soak for 3 to 4 hours. Tip: Changing the water once halfway through the soaking time helps to remove any excess salt and ensures a cleaner flavor.
3. Once the cuttlefish feels pliable and has rehydrated, it’s time to clean it. You’ll find a thin membrane on the skin that you can peel off, as well as a hard, translucent piece of cartilage inside, often called the “cuttlebone.” Gently remove this bone and discard it. Give the cuttlefish a final rinse.
4. Place the clean, rehydrated cuttlefish on a cutting board and slice it into bite-sized pieces or strips.
5. Transfer the cuttlefish pieces into a bowl and add a generous splash of cooking wine (or dry sherry).
6. Toss gently to ensure all the pieces are coated. This quick marinade helps to mellow any strong fishy notes and adds a layer of fragrance. Set it aside while you prepare the melon.
7. Now for the winter melon. Peel off the tough outer green skin, then slice it in half and use a spoon to scoop out the seeds and a bit of the fibrous pulp in the center. Give the cleaned melon a good rinse.
8. Place the winter melon on your cutting board and slice it into thick, even pieces, about half an inch thick.
9. Place a soup pot or a large wok over medium-high heat. Add the oil, and once it’s shimmering, add the sliced winter melon. Sauté for about a minute, stirring constantly. This step helps to build a base of flavor.
10. Pour in enough fresh water to cover the winter melon.
11. Bring the water to a boil, then reduce the heat to a steady simmer. Let the melon cook for 5 to 6 minutes, or until it starts to become tender and slightly translucent.
12. Now, add the marinated cuttlefish pieces to the pot. Stir everything together and let it simmer for another 2 to 3 minutes. Tip: Be careful not to overcook the cuttlefish here; it only needs a few minutes to become tender and infuse the broth with its incredible savory flavor.
13. It’s time to season the soup. Add a pinch of salt.
14. If you’re using it, add your MSG or other flavor enhancer now.
15. Stir everything together one last time. Have a taste of the broth and adjust the seasoning if necessary. It might need a little more salt depending on how salty your cuttlefish was. Once it tastes perfect, it’s ready to serve!

The first time I made this soup, I was captivated by its simplicity and the sheer depth of flavor it produced. The broth is light and clear, yet it carries an unmistakable and deeply savory taste of the sea, courtesy of the rehydrated cuttlefish. The winter melon becomes incredibly tender, practically melting in your mouth and providing a mild, cooling contrast to the rich, slightly chewy cuttlefish. It’s a dish that feels both restorative and elegant. This soup is a testament to the idea that you don’t need a long list of ingredients to create something truly special. I encourage you to give it a try, especially on a day when you’re craving something warm and comforting. I would love to hear about your experience! Did you enjoy it? Did you find a creative substitute for one of the ingredients? Please share your thoughts and photos in the comments below