Start by washing and peeling the winter melon. Cut it into small cubes to ensure even cooking.

In a large pot, heat the sesame oil over medium heat. Add the chopped onion and garlic, stirring until fragrant and translucent.

Stir in the carrot and mushrooms, sautéing for a few minutes.

Add the cubed winter melon to the pot and sauté for about 5 minutes.

Pour in the broth and bring the mixture to a simmer.

Add soy sauce, salt, and pepper to taste.

Let the soup simmer for about 20 minutes.

Once cooked, ladle the soup into bowls and garnish with chopped green onions.