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Bitter Melon Soup with Stuffed Pork and Mushrooms Recipe

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★★★★★

4.8 from 100 reviews

This Bitter Melon Soup is a comforting and nutritious Vietnamese-inspired dish featuring stuffed bitter melons simmered in a flavorful broth with ground pork, garlic, shallots, mushrooms, and vermicelli noodles. The soup balances the unique bitterness of melon with savory and aromatic seasonings, making it a satisfying meal served with rice.

Ingredients

Scale

Main Ingredients

  • 4 medium bitter melons
  • 1 lb ground pork
  • 4 cloves garlic, minced
  • 1 large shallot, diced
  • 1/2 cup (20 g) dried wood ear mushrooms (~50 g when rehydrated and thinly sliced)
  • 1/2 pack (25 g) dried bean thread noodles (~90 g when rehydrated)
  • 1 tablespoon sugar
  • 1 tablespoon chicken bouillon powder (for filling)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon fish sauce (for filling)

Broth Ingredients

  • 10 cups water
  • 2 tablespoons chicken bouillon powder
  • 2 teaspoons salt
  • 1 tablespoon sugar
  • 2 tablespoons fish sauce

Garnish

  • Chopped cilantro
  • Chopped green onion

Instructions

  1. Soak the Mushrooms and Noodles: Place the dried wood ear mushrooms and bean thread noodles in separate bowls. Soak the bean thread noodles in hot water for 3-5 minutes until soft, then drain and cut into 1-inch pieces. Soak the mushrooms in hot water for 20 minutes until rehydrated and soft, then squeeze out excess water and mince finely.
  2. Prepare the Bitter Melon: Chop the bitter melons into 1.5- to 2-inch-long pieces. Using a spoon, carefully scoop out the pith and seeds from each piece, creating hollow cavities for stuffing.
  3. Make the Filling: In a large mixing bowl, combine ground pork, minced garlic, diced shallot, minced wood ear mushrooms, cut bean thread noodles, sugar, 1 tablespoon chicken bouillon powder, salt, pepper, and 1 tablespoon fish sauce. Mix thoroughly to incorporate all ingredients.
  4. Stuff the Bitter Melons: Stuff the hollowed bitter melon pieces with the prepared pork filling. Roll any remaining filling into meatballs to cook alongside the stuffed melons in the soup.
  5. Prepare the Broth: In a large pot over high heat, bring 10 cups of water to a boil along with 2 tablespoons chicken bouillon powder, 2 teaspoons salt, and 1 tablespoon sugar. Stir well to dissolve all seasonings.
  6. Simmer the Soup: Once the broth boils, reduce heat to medium-low. Add the stuffed bitter melons and meatballs into the pot along with 2 tablespoons fish sauce. Gently simmer the soup for 40 minutes, or until the bitter melons are tender and have turned a yellow-green color. Taste and adjust seasoning as needed.
  7. Serve: Ladle the soup into bowls, garnish with chopped cilantro and green onion. Serve hot with a side of steamed rice for a complete meal.

Notes

  • Use fresh bitter melons for the best flavor, and remove seeds to reduce bitterness.
  • Wood ear mushrooms add a pleasant texture but can be substituted with shiitake mushrooms if unavailable.
  • Bean thread noodles soften quickly; avoid over-soaking to prevent mushiness.
  • This soup can be customized with different proteins such as ground chicken or tofu for variation.
  • Adjust fish sauce and salt levels to your taste during the simmering process.

Keywords: Bitter Melon Soup, Vietnamese soup, stuffed bitter melon, ground pork soup, wood ear mushroom soup, bean thread noodles, healthy soup recipe

Find it online: https://nataliereeve.com/bitter-melon-soup-with-stuffed-pork-and-mushrooms-recipe/