I grew up eating winter melon soup on cold days and when we went to Chinese banquets. It’s a fairly simple soup usually made with a good broth (pork or chicken) and small pieces of winter melon cooked in it. It’s clear and clean-tasting. This last week we had winter melon and collard greens soup. I think it’s all those trips to New Orleans rubbing off on me. Boil bones to make stock. Peel and de-seed the winter melon. Dice and add to soup stock with slices of ginger and salt to taste. Add chopped-up collard greens when the soup is nearly done and cook until the greens are soft.