Hairy Gourd Soup

Soup October 10th, 2007

hairy gourd soup

Hairy Gourd is also known as haired gourd, fuzzy gourd, fuzzy squash, Mao Gua, Mao Qua, Mokwa, Mo Kwa or Hairy Cucumber. It is essentially a cucumber looking gourd which has dark green and short hair. Well, don’t worry about the hairy bit because you will need to skin the gourd and only use the flesh for this soup. And just like most of the other soups you find on this site, you can either use the slow-cooker / crockpot, charcoal stove, gas stove or electric burner stove to cook it.

If you use the slow-cooker or charcoal stove, you will need to adjust the amount of water used. My usual rule of thumb is that if I want to serve one large bowl of soup, I will put in 1 1/2 bowls of water to cook it in a slow-cooker or charcoal stove and allow it to cook and reduce to one bowl. If I am using the gas or electric stove, I would put in 2 to 2 1/2 bowls of water instead. This is because water evaporates much faster in the gas and electric stove cooking. However, the funny thing is, if I want to serve 2 large bowls of soup, I would use not more than 3 bowls of water instead. It’s kind of hard to explain but it is just a habit I learn through cooking soup all these years. You just need to experiment and learn. One thing about cooking soup though, is not to add in additional water midway as it will somehow deteriorate the tastiness of the soup.

This is the recipe for Hairy Gourd Soup



  • 1 big hairy gourd
  • 300 grammes pork ribs or bony pork
  • 8 red dates
  • a handful of wolfberries / goji berries
  • Salt to taste
  • 1 1/2 litres water



Wash and skin hair gourd. Cut into chunks.

Boil a pot of water. Add pork and bring to boil. Remove scum which appears on surface. Remove pork and set aside.

Bring to boil the above 1 1/2 litres water. Once boiling, add all remaining ingredients except wolfberries. Boil over high heat for 5 minutes. Reduce heat and simmer soup for 2 hours. 15 minutes before serving, add wolfberries.

Add salt to taste before serving.

For added taste to this soup, add a piece or two of dried cuttlefish or a handful of dried scallops.

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  1. 1
    October 10th, 2007 at 11:37 am

    i like this soup, very nice. and good for health

  2. 2
    October 10th, 2007 at 9:57 pm

    Hairy ….sounds funny.
    I would call them fuzzy melon.

  3. 3
    October 11th, 2007 at 2:29 am

    I usually just put everything into the slow cooker and don’t use any recommended ratio of water! :O Thks for the tips!

  4. 4
    October 11th, 2007 at 4:26 pm

    maria : I have heard that it is nutritious but don’t really know its exact properties. But it sure is a tasty soup to savour.

    Kay : I think the hairy bit is descriptive because the outer skin does have tiny hairlike “bristles”. đŸ˜€

    tigerfish : Well, the amount of water actually depends on individual preference. I prefer my soup full-bodied in flavour! đŸ˜€

  5. 5
    October 11th, 2007 at 5:02 pm

    hey, this soup is just perfect for the hot weather!

  6. 6
    Steamy Kitchen
    October 12th, 2007 at 1:44 am

    I want to try it in a rice cooker next time!

  7. 7
    October 12th, 2007 at 3:19 pm

    peppersalt : Is it supposed to be cooling?

    Steamy Kitchen : Oh yes, I forgot about the rice cooker being one of the other utensils you can cook this from.

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