Winter melon soup with pork ribs (Donggua tang)

1. Soak the dried shiitake in lukewarm water for 30 minutes, then squeeze out and remove the stems; cut the pork ribs into individual ribs, blanch in boiling water for 5 minutes and rinse.

2. Bring the water to the boil in a pot, add the ribs, mushrooms and sliced ginger and simmer gently for 1 hour.

3. Meanwhile peel the winter melon, scrape out the seeds and cut it into 3 cm cubes.

4. Add the melon to the soup and simmer for another 20 minutes until translucent and tender.

5. Season with salt and white pepper.

6. Ladle into bowls, sprinkle with sliced spring onions and serve.

Tip: A summer "cooling" soup of Cantonese cuisine; winter melon has a mild, almost neutral flavour and soaks up the broth. If you can't find winter melon, you can use a large courgette, but cook it for only 8-10 minutes.