Cut the greens into 1/2"-wide strips. Core and seed the peppers and cut into narrow strips about 1 1/2" long. Peel the melon and cut into bite-sized chunks. Clean the shiitake, remove the stems and cut the caps into 1/4"-wide strips. Trim the root ends of the enoki and cut into 3" lengths.
In a bowl, combine the ground turkey or pork, scallions, ginger root, egg, five spice powder and a pinch of salt. Combine the ingredients well and form into small meatballs. Bring the stock to a simmer and add the tamari and tomato sauce or diced tomato. Taste the stock and add salt if needed. Add the meatballs and simmer for 4 to 5 minutes until just done; do not overcook. Remove with a slotted spoon to a bowl. Cover and set aside.
Return the stock to a simmer. Just before serving, add the mushrooms, vegetables and shrimp. Bring back to a simmer and cook about 3 minutes. Add the hot meatballs.
Serve in big, deep bowls. Pass the sesame oil, tamari and chili oil at the table. (Recipe #663)