Soak the Dried Shiitake Mushrooms in warm water for 20–30 minutes until soft; reserve and strain the soaking liquid for extra umami if you like. Rinse the Dried Shrimp and, if very dry, soak briefly until plump, then drain.
Trim and cut the Pork Spare Ribs into bite-size pieces. Bring a pot of water to a boil with a splash of Shaoxing Wine and several slices of Ginger; add the ribs and blanch for 3–5 minutes to remove impurities, then drain and rinse the ribs.
Peel the Winter Melon, remove the seeds, and cut the flesh into roughly 1–2 inch (2–5 cm) cubes or bite-size pieces.
In a clean large pot add the reserved Water, the blanched ribs, the softened shiitake (slice or keep whole as you prefer), the drained dried shrimp, and a few slices of Ginger. If you kept the shiitake soaking liquid, add a little of it (strained) for depth. Bring to a boil, then reduce to a gentle simmer.
Simmer uncovered or partially covered for about 1 to 1½ hours, skimming any foam, until the ribs are tender and the broth is fragrant.
Add the prepared Winter Melon to the pot and simmer another 15–20 minutes, until the melon turns translucent and is just tender but not falling apart.
Season the soup to taste with Salt and a pinch of Ground White Pepper; adjust gradually so the flavors remain balanced and delicate.
Ladle into bowls and garnish with chopped Scallions and a few Cilantro Sprigs. Serve hot as a light, comforting starter or a simple meal.
