Bitter Melon, Cowpea and Pork Rib Soup (Ku Gua Mei Dou Xi Shi Gu Tang)

Why people make this soup

Summer heat, humidity, and the natural impulse to drink more water can leave you feeling bloated and heavy-faced in the mornings. Nourilo noticed exactly this after drinking heavily during an especially hot stretch: waking up with a puffy face is a sign the body’s fluid-regulating system is working overtime. That is when a soup like this makes a lot of sense — cowpea (mei dou) is valued in traditional practice for strengthening the spleen’s ability to manage dampness and water, while bitter melon brings cooling, heat-clearing properties. Together with pork neck bones for body, and ginger to keep things balanced, this is a practical, genuinely tasty summer pot.

There is a charming folk description of bitter melon in Cantonese cooking: it is nicknamed “the gentleman’s vegetable” (jun zi cai) because its bitterness stays with itself and does not transfer to the other ingredients in the pot. Simmer bitter melon with pork, soybean, or in soup — the broth will not turn unpleasantly bitter.

Method

1. Blanch the pork neck bones in cold water, bring to a boil, drain, and rinse under cool water to remove impurities.
2. Soak and rinse the cowpeas.
3. Wash the bitter melon, halve lengthwise, and scoop out the seeds. Cut into large chunks.
4. Place the blanched pork bones, cowpeas, and ginger into a pot. Add 1.8 L of water and bring to a full boil.
5. Add the bitter melon chunks. Reduce heat to medium-low and simmer for 1 hour.
6. Season with salt and serve, eating the soup with the ingredients.

Nourilo’s Tips

This soup is particularly helpful for those who feel dizzy or irritable in the heat, and who have lost their appetite. Traditional practice also considers it supportive for people keeping an eye on blood sugar, blood pressure, and overall summer wellness. Safe for the whole family during hot weather — but those with a weak, cold stomach constitution should skip it. If you are sensitive to ginger, you can substitute 1 piece of aged tangerine peel (chen pi) instead.