Soups
Bitter Melon, Adzuki Bean and White Kidney Bean Pork Soup
Traditionally used to support fat metabolism, clear heat, and strengthen the spleen
Why people make this soup
Bitter melon has a long reputation in Chinese cooking as the so-called “gentleman vegetable” — because it stays bitter itself but never makes the food it is cooked with bitter. Braise it with pork ribs or chicken and the meat stays perfectly un-bitter; cook it in a soup and the broth comes out clean, slightly sweet, and light. Beyond its flavour versatility, bitter melon carries a reputation in Cantonese food-therapy as a “fat fighter”: it is traditionally associated with reducing fat accumulation in the body, clearing heat and heart fire, brightening vision, and supporting healthy blood lipid and blood sugar levels. Bro Niu pairs it here with the darker, more bitter “thunder chisel” variety of bitter melon for the best effect, along with adzuki beans for their diuretic and dampness-clearing properties, and white kidney beans, which contain saponins shown in research to slow fat absorption.
Who it suits / who should be cautious
- Suitable for adults managing weight, blood lipids, or blood sugar, or those feeling heavy and sluggish with excess damp
- Also traditionally associated with clearing summer heat and supporting bone density
- Generally suitable for summer and early autumn
Why these ingredients (the food-therapy logic)
- Bitter melon (ku gua): Traditionally classified as cooling and bitter; associated with clearing heart fire, brightening vision, reducing blood lipids, and supporting blood sugar regulation; modern research notes bitter melon contains compounds with anti-diabetic properties
- Red adzuki beans (chi xiao dou): Diuretic and dampness-clearing; traditionally used to reduce swelling and support the urinary system; a common ingredient for weight-management soups
- White kidney beans (bai yun dou): Contain saponin-type compounds that are associated with reducing fat absorption in the digestive tract; traditionally valued as a slimming ingredient
- Honey dates (mi zao): Add natural sweetness to balance the bitter melon and support the spleen
- Lean pork: Adds body and protein to the soup without excess fat
Ingredients (4 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Bitter melon (ku gua) | 1 medium | Seeds and pith removed, cut into chunks |
| Red adzuki beans (chi xiao dou) | 38 g | Rinsed and soaked 30 min |
| White kidney beans (bai yun dou) | 38 g | Rinsed and soaked 30 min |
| Honey dates (mi zao) | 2 pieces | Whole |
| Lean pork (shou rou) | ~450 g | Cut into chunks, blanched |
Method
- Soak the adzuki beans and white kidney beans separately in cold water for 30 minutes, then drain.
- Cut the bitter melon in half lengthwise, scoop out all the seeds and pith, and cut into large chunks.
- Blanch the lean pork in boiling water for 2–3 minutes, drain, and rinse.
- Place all ingredients in a pot with 8 bowls (about 1.6 litres) of water.
- Bring to a boil, then reduce to a medium simmer for 1.5 hours until the liquid reduces to about 4 bowls.
- Serve the soup and ingredients together.
Bro Niu’s tips
White kidney beans contain saponin-type compounds that are traditionally considered to reduce fat absorption — making them an excellent ingredient for weight-conscious cooking. If you cannot find white kidney beans, white flat beans (bai bian dou) make a good substitute.
Published August 14, 2022 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
