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Cut the white gourd into 0.3mm circular pieces. Cut salted pork into long strips. Remove mushroom stems.
You’ll love this fresh earthy soup that Chef John is showing us here. It’s simple and pairs great with a strong meal to soothe your stomach. Sitting in the clear broth, we have a calming winter melon that just melts in your mouth, and hearty mushrooms, which are balanced with thinly sliced salted pork.