Seaweed and winter melon soup in cold water. Seaweed winter melon soup usually use cold water in the pot, so that you can better cook out the fresh flavor of the soup. Specific method is as follows: the appropriate amount of winter melon peeled, deseeded, cut into cubes or shredded spare. The appropriate amount of seaweed with water to clean, cut into the appropriate size. Put the cut winter melon and kelp into a cooking pot, add the right amount of water, 3 to 4 times the amount of ingredients. Put in a few slices of ginger and the right amount of salt, open medium-low heat and cook for about 30 minutes, until the soup becomes thick. Finally, you can add an appropriate amount of monosodium glutamate or chicken essence and other seasonings according to personal taste. It should be noted that the kelp needs to be soaked in water in advance before cooking, soaking process must be replaced several times with water, and need to soak until soft state. In addition, in order to make the soup more refreshing, you can blanch the kelp before cooking to remove excessive sugar and impurities.