Ingredients:
1/2 pound lean pork
3 cups diced winter melon
6 medium shitake mushrooms
1 tablespoon large dried shrimp
5 slices of salted turnip
1 teaspoon corn starch
1 teapoon salt
1 teaspoon vegetable oil
2 cups chicken broth
3 quarts of water

Preparation:
1. Soak dried shitake mushrooms at least 4 hours to re-hydrate, or use fresh mushrooms, rinse well, dice, set aside.
2. Soak dried shrimp in 1/2 cup of water for about 15 minutes, rinse and drain.
3. Slice lean pork into strips and mix in corn starch, salt and oil, set aside.
4. Remove seeds, membrane and skin from winter melon, then dice into 1” cubes
5. Cut a small piece of salted turnip from the large piece, thinly slice into 5 pieces, about 1" long

Cooking instructions:
1. Bring to boil 3 quarts of water with chicken broth.
2. Add dried shrimp, salted turnip, pork slices, boil about 5 minutes at medium heat.
3. Add winter melon and diced mushroom, boil another 25 minutes at medium heat, stirring occasionally.
4. Add salt to desired taste.

Keep warm until ready to serve. Makes 6 servings.

This is a very light soup, easy to make, and has a nice combination of flavors from the dried shrimp, salted turnip and mushroom.