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- Skin the melon, remove seeds and pith and cut into small cubes. Steam the dried scallops for 1015 minutes or until soft. Shred finely with your fingers and set aside.
- Place all ingredients in a saucepot and bring to a boil. Divide into 3 equal portions and place portions in the bamboo cups till almost full. Cover the cups with their lids.
- Place in a steamer and steam over medium heat for 3040 minutes. Serve soup hot using the bamboo cup as a tureen.