Bitter Melon Soybean Shiitake Pork Rib Soup (Ku Gua Huang Dou Dong Gu Pai Gu Tang)

Why people make this soup

When the weather turns muggy — damp and hot — Nourilo says the body easily runs “hot”: flare-ups, heatiness, that overheated feeling. In traditional thinking summer belongs to the fire element and connects to the heart, so an over-active “heart fire” is common. Since “bitter enters the heart,” bitter melons and gourds are eaten in summer to settle that fire. Simmered with soybean, shiitake and pork ribs, the soup is lightly bitter and fragrant, and is also enjoyed for slimming support and to help maintain healthy blood pressure and blood sugar.

Method

1. Deseed the bitter melon and cut into chunks. Soak and rinse the soybeans and shiitake separately. Blanch the pork ribs.
2. Bring the soybeans, shiitake and ribs to a vigorous boil in about 8 cups of water.
3. Add the bitter melon and simmer a further 1 hour.

Nourilo’s Tips

If children dislike the bitterness, use a paler-coloured long bitter melon or white-jade bitter melon, and add it once the water is already boiling — the heat quickly locks in the bitter compounds so the soup tastes less bitter. This soup is especially enjoyed by those mindful of blood sugar and blood pressure.