Three-Ingredient Bitter Melon Soup
A light, refreshing soup made with bitter melon, dried shiitake mushrooms, and winter bamboo shoots.
Ingredients
tender bitter melon
500 g
soaked winter mushroom
100 g
canned bamboo shoot
150 g
refined salt
3 g
MSG
1 g
fresh broth
1000 ml
vegetable oil
50 g
Instructions
1
Prepare Ingredients
Cut off both ends of the bitter melon, wash it, slice it open, remove the pith and seeds, then cut into 5 mm thick slices; cut the bamboo shoots into 2 mm thick slices; remove the stems from the winter mushrooms and cut into thin slices.
2
Blanch Bitter Melon
Add an appropriate amount of water to a pot, place on high heat and bring to a boil, add the bitter melon slices to blanch briefly, then drain off the water.
3
Cook Soup and Season
Rinse the soup pot clean and place on high heat, pour in the vegetable oil and heat until 70% hot, add the bitter melon and stir-fry lightly, then add the fresh broth. Once boiling, add the bamboo shoot slices and winter mushroom slices, cook together until tender, add the refined salt and MSG to taste, then scoop into a soup tureen and serve.
