Soups
Marrow Melon, Salted Egg and Century Egg Soup
Traditionally nourishes yin and clears internal heat
Why people make this soup
Children grow fast, so in the southern Chinese folk view they “run hot” easily — getting a touch feverish once or twice a month is no surprise, what the old folks call “growing pains in the bones”. For babies, a little Job’s-tears (coix) water helps. For a toddler of one or two and up, Bro Niu offers this clear marrow melon soup with century egg and salted egg: it is traditionally associated with nourishing yin and clearing internal heat, and it eases the fretful, irritable feeling that can come with a child’s growth spurts.
Who it suits / who should be cautious
- Young children (around one to two and older) who get feverish and irritable during growth spurts.
- Anyone with strong “stomach fire” or who tends to get mouth ulcers.
- Keep it from being too salty for children — see the tip below. For a real fever in a child, see a doctor.
Why these ingredients (the food-therapy logic)
- Marrow melon (jie gua): a tender cousin of winter melon, traditionally valued as a mild, supportive vegetable that clears heat; the seeds are considered beneficial, so no need to remove them.
- Century egg (pi dan): traditionally associated with clearing heat.
- Salted duck egg (xian dan): adds savour; use only part of the white to keep it from being too salty.
- Dried scallops (yao zhu): lend a sweet, savoury depth (optional).
- Ginger (sheng jiang): balances the dish.
Ingredients (3–4 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Marrow melon (jie gua) | 2 | Scraped, cut into chunks; no need to deseed |
| Century egg (pi dan) | 1 | Shelled, cut into chunks |
| Salted duck egg (xian dan) | 1 | Beaten, yolk broken up; use part of the white for children |
| Ginger | 2 slices | |
| Dried scallops (yao zhu) | 4 | Soaked, shredded (optional) |
| Water | 5 bowls | Reduce to 3–4 bowls |
Method
- Scrape the skin off the marrow melon and cut into chunks. Shell the century egg and cut into chunks. Crack the salted egg into a bowl and break up the yolk. Soak the dried scallops until soft and shred.
- Put everything in a pot with 5 bowls of water and simmer about 30 minutes, down to 3–4 bowls. Serve the soup together with the ingredients.
Bro Niu’s tips
Children should not eat too salty, so remove about half the salted egg white before cooking — better for children and adults alike. This soup is also traditionally helpful for those with strong stomach fire or mouth ulcers.
Community questions answered (selected)
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Q (Jinjin): Do I need to remove the marrow melon seeds? Some say yes, some say no. Bro Niu: No need to remove them. Marrow melon is the tender variety of winter melon; while winter-melon seeds are used to move water and resolve phlegm, marrow-melon seeds are considered beneficial.
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Q (joanna): Should I add meat to the marrow melon, salted egg and century egg soup? What meat is best? Bro Niu: You can use lean pork in place of the dried scallops. With the scallops it is already very savoury, so there is no need to add meat.
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Q (VeraL): Are the dried scallops essential? Bro Niu: You can leave the scallops out — no problem.
Published July 27, 2010 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
