Winter melon, dried shrimp and scallops soup

I am 100% Cantonese. According to my personal knowledge, Cantonese food uses the simplest ingredients to bring out the umami flavor of the food itself. Our family never uses condiments such as chicken essence or MSG in cooking. My mother said they were all unhealthy chemicals, but nine times out of ten they would put them in if they were eaten outside, so Cantonese people like to go home and eat home-grown meals.
A light soup is the best way to serve in the hot summer. The recipe for this winter melon soup is very simple regardless of the ingredients and methods. Winter melon has the effects of moistening the lungs and promoting fluid, resolving phlegm and quenching thirst, diuretic and swelling, clearing heat and dispelling heat, detoxifying and discharging pus; dried shrimp is sweet, salty and warm in nature; it has the effects of nourishing the kidney, strengthening the yang, regulating qi and appetizing; dried scallops are rich in protein, carbohydrates, riboflavin, calcium, phosphorus, iron and other nutrients, of which the protein is as high as 61.8%, which is three times that of chicken, beef, and fresh shrimp. The mineral content is also higher than that of shark fin and bird's nest. It has the function of nourishing yin and eating frequently helps lower blood pressure.