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Bitter Melon and Preserved Sour Vegetable Soup
Submitted by LadyTong on November 7, 2012 – 3:40 pmOne Comment | 21,584 views
Soup Name: Bitter Melon and Preserved Sour Vegetable Soup (in Pork Broth)
Traditional Chinese Name: 苦瓜酸菜湯 (Kǔ guā suan cai tāng)
Introduction:
This soup is a delight of two tastes. The first is an appetizing sour taste and it finished off with a golden, rich, bitterness. It’s a unique soup that is designed for the bridging season of Summer and Autumn and helps cool the body and aid in digestion. If you like it more sour, you can add more preserved sour vegetable and if you like it more bitter, then more bitter melon. This soup also doesn’t really need salt as the preserved veggies are already salted.
What Ingredients are required?
500 g of pork shank
1 large fresh bitter melon, seeded and sliced
100 g of preserved/salted mustard greens, largely sliced (more if you want it more sour)
50 g of yellow beans
2 L of water
How do I prepare it?
- Start boiling your soup water
- Boil pork for 5 minutes in a separate pot of water to blanch it
- Drain pork and set aside
- When your soup water boils, all add the ingredients together
- Boil with a cover on medium heat for 1 hour
- Serve and enjoy!
Any benefits?
- This soup is naturally flavored (slightly salty, sour and bitter)
- It is a refreshing soup to drink when it’s particularly hotter
- A great appetizer
- This soup aids in digestion
- The vegetarian version is to simply remove the meat and tastes just as great!
Any precautions?
- It can be a bit cooling (due to the bitter melon), so if you’re concerned about cooling soups, take caution
- Women on menstruation or first trimester of pregnancy should avoid too cooling soups as it causes potential contractions
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it’s look delicious for me, yhanks for the recipes