Bitter melon Soup Recipe
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Bitter melon is definitely an acquired taste so I understand if this recipe is not for you, but for the more developed taste buds.. this one is for you LOL.
I served this at my New York pop-up because it’s traditionally eaten for new year’s because it’s believed to rid the bitterness in your heart & to leave the hardships of the past year in the past. I knew I wanted to put it on the menu because I wanted people to just at least give it a chance.
Sooooooo… if you want to be adventurous, here it is
Ingredients ( makes 4 )
Bitter melon (4)
Ground Pork (1/2 pound)
Woodear mushrooms ( 2oz)
Mung Bean Noodles (2oz)
Chicken Stock (64oz)
Chicken Bullion (2 teaspoons)
Fish sauce (1 tablespoon)
MSG (1 teaspoon) optional*
Freshly cracked black pepper (garnish)
Green onions (garnish)
Cilantro (garnish)
Directions
Rehydrate wood ear mushrooms and mung bean noodles by soaking them in hot water. Set aside for about 10 minutes and drain and pat dry.
Prep bitter melon by cutting the ends off and cut it into 2 inch pieces. Remove the center guts by scrapping it with a spoon or cut it out with a pairing knife.
Mince woodear mushrooms and mung bean noodles & add both to the ground pork to make the stuffing for the bitter melon.
Season the pork mixture with 2 teaspoons of chicken bullion, 1 tablespoon of fish sauce and 1 teaspoon of MSG *optional.
Bring the chicken stock to a boil
In the mean time, stuff the bitter melon pieces with the meat mixture.
Once the chicken stock comes to a boil, drop the bitter melon in and bring it down to a simmer.
Let it simmer for 30 - 40 minutes. It’s ready when the color of the bitter melon changes from a bright green to a moss green. The longer you let it simmer the less bitter it will be but don’t simmer it for more than an hour because it will start to fall apart.
Once it’s done simmering, turn off the heat and season to taste with with fish sauce. Add little by little and taste as you go until you are happy with it.
Garnish with freshly cracked black pepper, green onions, cilantro and enjoy with rice or by itself.
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