Soups
Bitter Melon Soybean Shiitake Pork Rib Soup (Ku Gua Huang Dou Dong Gu Pai Gu Tang)
Traditionally clears heat and relieves summer heat
Why people make this soup
When the weather turns muggy — damp and hot — Bro Niu 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.
Who it suits / who should be cautious
- People feeling overheated and heaty in damp summer weather; also enjoyed by those mindful of blood pressure and blood sugar.
- People with gout should not use soybeans — swap in adzuki beans (chi xiao dou) or job’s tears (yi mi) instead.
- For children who dislike bitterness, use a paler, milder bitter melon (see tips).
Why these ingredients (the food-therapy logic)
- Bitter melon (ku gua): Traditionally the best summer vegetable for clearing heat and “settling heart fire”; the dark green “lei gong zao” type is the most cooling and brightening.
- Soybeans (huang dou): Traditionally said to invigorate, promote water passage, dispel “wind,” and relieve summer heat.
- Shiitake (dong gu): Adds savoury depth and aroma.
- Pork ribs: Give the soup body and nourishment.
Ingredients (4–5 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Bitter melon | 1 whole | Paler, longer types are milder |
| Soybeans | ~75 g (2 liang) | Gout: swap for adzuki bean or job’s tears |
| Dried shiitake | 4 | Soaked |
| Pork ribs | ~450 g (12 liang) | Blanched |
Method
- Deseed the bitter melon and cut into chunks. Soak and rinse the soybeans and shiitake separately. Blanch the pork ribs.
- Bring the soybeans, shiitake and ribs to a vigorous boil in about 8 cups of water.
- Add the bitter melon and simmer a further 1 hour.
Bro Niu’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.
Community questions answered (selected)
- Q (Kathine): Can people with gout drink this soup, or how should it be adjusted? Bro Niu: For gout, replace the soybeans with adzuki bean (chi xiao dou) or job’s tears (yi mi), which help check uric acid. Do not use soybeans.
- Q (Mi): What does soybean do here, and can I use black beans instead? Bro Niu: Soybean traditionally invigorates and promotes water passage, dispels “wind,” and relieves summer heat. Black beans contain anthocyanins and are associated with slowing aging.
- Q (婆婆 / grandmother): Many soups are said to lower blood pressure — if my pressure is already low, can I still drink them? Bro Niu: Many foods, especially vegetables and mushrooms, are associated with lowering blood pressure, but food is not medicine and any effect is gentle and gradual. With low pressure, just keep portions modest, or add a little red date, longan, ginger, turmeric or cassia — no need to worry too much.
Published June 8, 2023 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
