I absolutely love this stuffed bitter melon soup recipe because it’s a comforting taste of home that perfectly balances the savory flavors of ground pork and glass noodles with the unique bite of bitter melon. The garnish of fresh cilantro and scallions adds a bright and refreshing touch, making the whole experience both nostalgic and nourishing!
I love making hearty and healthy dishes, and one of my favorites is Bitter Melon Soup. Bitter melon has a unique flavor that packs a wallop of vitamins and antioxidants.
When mixed with ground pork, softened glass noodles, and chicken broth, this soup just might be the most nourishing thing you can eat. For my money, the combination of garlic, fish sauce, and soy sauce really makes the taste pop.
And then, of course, there’s the old standbys: scallions and cilantro garnish. They always freshen and brighten things up.
Ingredients
Bitter Melons:
High in fiber and helps with digestion, bringing a distinct bitter taste.
Ground Pork:
Delivers protein, which provides richness and depth to the soup.
Glass Noodles:
A low-calorie, gluten-free alternative created from mung beans, it adds crunch and character.
Garlic:
Boosts taste and provides properties that fight bacteria, serve to fortify heart health.
Fish Sauce:
Imparts umami richness—an indispensable savory enhancement found in dishes throughout Southeast Asia.
Soy Sauce:
Umami is abundant and lends its salty, savory flavor to counteract any bitterness—if there even is.
Ingredient Quantities
- 2 medium-sized bitter melons
- 1/2 pound ground pork
- 1/4 cup glass noodles, soaked and drained
- 2 cloves garlic, minced
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1/4 teaspoon ground black pepper
- 6 cups chicken broth
- 2 tablespoons vegetable oil
- Sliced scallions, for garnish
- Chopped cilantro, for garnish
Instructions
1. The bitter melons should be cut in half, lengthwise, and the seeds removed with a spoon. They should be rinsed under cold water and set aside.
2. In a mixing bowl, combine ground pork, glass noodles that have been soaked and drained, minced garlic, fish sauce, soy sauce, and ground black pepper. Mix until well combined.
3. The pork mixture is what you want. It must be tightly packed into the bitter melon halves, which have been sliced and hollowed out.
4. In a large pot, warm the vegetable oil over medium heat. Add the stuffed bitter melons with care and brown them gently on all sides. This should take about 3 to 4 minutes.
5. Add the chicken broth and bring to a boil. When it reaches a full boil, reduce the heat to low and let it simmer for about 30-40 minutes, until the bitter melon is tender and the filling is completely cooked.
6. Remove any foam or impurities that rise to the surface of the soup while it simmers.
7. Sample the soup and fine-tune the seasoning with extra fish sauce, soy sauce, or pepper if necessary.
8. After cooking, take the soup off the heat and let it sit for a few minutes.
9. Ensure that the bitter melon soup is served in bowls and hot, with both broth and stuffed melons present in the serving.
10. Before serving, top with chopped cilantro and sliced scallions.
Equipment Needed
1. Chef’s knife
2. Cutting board
3. Spoon (for scooping seeds)
4. Mixing bowl
5. Large pot
6. Tongs (optional, for handling stuffed bitter melons)
7. Measuring spoons
8. Ladle (for serving soup)
9. Bowls (for serving)
FAQ
- Q: How do you prepare bitter melon for the soup?B: Bitter melons should be cut in half lengthwise, the seeds and pith should be scooped out with a spoon, and the melons should be sliced into thin half-moons.
- Q: Can I use a different type of meat instead of ground pork?You can use ground chicken or turkey for a leaner option, or ground beef if you want a totally different flavor profile.
- Q: What is the purpose of soaking the glass noodles?Soak the glass noodles to soften them, rendering them easy to cook and incorporate into the stuffing or broth.
- Q: Can I use a different broth instead of chicken broth?A: Using vegetable broth, along with omitting the pork, makes this a superbly vegetarian dish. To up the meaty flavor, however, consider the following option: Pork broth can enhance the meaty flavor if you prefer.
- Q: What is the best way to reduce the bitterness of the melon?A: To diminish the bitterness of the bitter melon in the soup, blanch it in boiling water for a few minutes before adding it to the soup.
- Q: How long does the soup need to simmer?A: For approximately 20-30 minutes, let the soup simmer. It should be nearly completed, with the bitter melon tender and the flavors combined.
Substitutions and Variations
Zucchini can be used in place of bitter melon, but then the dish will not have the traditional taste, since zucchini has a milder flavor.
You can use ground chicken or turkey instead of ground pork for a more heart-healthy option.
Soy sauce can be used to substitute fish sauce for those who like their umami flavor to be Asian in origin.
Rice noodles can be used in place of glass noodles if they are preferred or easier to find.
Chives can be substituted for scallions when using them for garnish.
Pro Tips
1. Pre-Treat the Bitter Melon: Before stuffing, try rubbing the cut bitter melon halves with salt and rinsing them under cold water. This can help reduce some of the bitterness.
2. Infuse the Filling: For added depth of flavor, marinate the ground pork mixture for about 15-20 minutes before stuffing the bitter melon halves. This will allow the flavors to meld.
3. Control the Simmer: Keep the soup at a gentle simmer, not a vigorous boil, to ensure the stuffed bitter melons cook evenly and do not fall apart.
4. Enhance the Broth: Consider adding a few slices of ginger or a couple of dried shiitake mushrooms to the chicken broth for an additional layer of flavor.
5. Perfect the Texture: If you prefer a slightly thicker broth, dissolve a teaspoon of cornstarch in cold water and stir it into the soup during the last few minutes of simmering. Stir constantly until the broth thickens slightly.
Bitter Melon Soup Recipe
My favorite Bitter Melon Soup Recipe
Equipment Needed:
1. Chef’s knife
2. Cutting board
3. Spoon (for scooping seeds)
4. Mixing bowl
5. Large pot
6. Tongs (optional, for handling stuffed bitter melons)
7. Measuring spoons
8. Ladle (for serving soup)
9. Bowls (for serving)
Ingredients:
- 2 medium-sized bitter melons
- 1/2 pound ground pork
- 1/4 cup glass noodles, soaked and drained
- 2 cloves garlic, minced
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1/4 teaspoon ground black pepper
- 6 cups chicken broth
- 2 tablespoons vegetable oil
- Sliced scallions, for garnish
- Chopped cilantro, for garnish
Instructions:
1. The bitter melons should be cut in half, lengthwise, and the seeds removed with a spoon. They should be rinsed under cold water and set aside.
2. In a mixing bowl, combine ground pork, glass noodles that have been soaked and drained, minced garlic, fish sauce, soy sauce, and ground black pepper. Mix until well combined.
3. The pork mixture is what you want. It must be tightly packed into the bitter melon halves, which have been sliced and hollowed out.
4. In a large pot, warm the vegetable oil over medium heat. Add the stuffed bitter melons with care and brown them gently on all sides. This should take about 3 to 4 minutes.
5. Add the chicken broth and bring to a boil. When it reaches a full boil, reduce the heat to low and let it simmer for about 30-40 minutes, until the bitter melon is tender and the filling is completely cooked.
6. Remove any foam or impurities that rise to the surface of the soup while it simmers.
7. Sample the soup and fine-tune the seasoning with extra fish sauce, soy sauce, or pepper if necessary.
8. After cooking, take the soup off the heat and let it sit for a few minutes.
9. Ensure that the bitter melon soup is served in bowls and hot, with both broth and stuffed melons present in the serving.
10. Before serving, top with chopped cilantro and sliced scallions.
