Thai · Dinner
Stuffed Bitter Melon Soup
Bitter melon rings are hollowed and packed with a seasoned tofu and glass noodle filling, then simmered in a clear vegetable-based broth built on shiitake, garlic and white peppercorn. The soup is finished with scallion and cilantro, delivering a savoury, faintly bitter, warming bowl served plain without rice.
$4
20 minsPrep
30 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
295Calories
18.4gProtein
9.8gFat
32.1gCarbs
8.9gSugar
6.8gFiber
1026mgSodium
0mgChol
1.4gSat Fat
780mgPotassium
180mgCalcium
3.6mgIron
0.1mcgVitamin B12
58mgVitamin C
vegetarian
low-calorie
high-fiber
herb-salt
hidden-gems
vegetarian
low-calorie
Instructions
1
Prep
Slice the bitter melon into 3 thick rings, scoop out the seeds and pith, and set the hollow rings aside.
2
Soak
Cover the dried shiitake mushrooms and glass noodles separately in warm water for 10 minutes until pliable, then drain, chop both finely, and mince the garlic.
3
Build
In a bowl, mix the crumbled tofu, chopped noodles, diced shiitake, minced garlic, crushed white peppercorn, soy sauce and sugar until evenly combined.
4
Stuff
Press the tofu mixture firmly into each bitter melon ring using a small spoon, mounding it slightly above the rim.
5
Simmer
Heat vegetable oil in a saucepan over medium heat, pour in vegetable stock, bring to a gentle simmer, then lower the stuffed bitter melon rings filling-side up and simmer uncovered for 20 minutes until the melon turns translucent.
6
Plate
Ladle the stuffed bitter melon rings and broth into a bowl, scatter over the thinly sliced scallion and roughly chopped cilantro, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g firm tofu
- 22 small bitter melon (about 180g)
- 1.4 oz40g dried glass noodles
- 44 dried shiitake mushrooms
- 4 cloves4 cloves garlic
- 1 tsp1 tsp white peppercorn
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp vegetable oil
- 1/2 tsp1/2 tsp sugar
- 3 cups720ml vegetable stock
- 22 scallion
- 2 tbsp2 tbsp cilantro leaves
