Don’t be surprised when you see Bitter Melon and Pickled Mustard Soup—it always appears on restaurant tables, affordable and highly cost-effective. This isn’t some strange flavor. Even if you didn’t like Bitter Melon and Pickled Mustard Soup before, by the end of this article, I’ll make you fall in love with this “mysteriously delicious” soup. It’s extremely common in Chinese cuisine, just as I mentioned earlier—a dish everyone orders at restaurants.
What’s so special about this recipe
The bitter summer heat is hard to endure, and it inevitably leads to poor appetite. During this time, eating some bitter foods appropriately helps stimulate saliva production, boost appetite, relieve heat, and aid digestion
Eating bitter melon has many health benefits.
With only 22kcal per 100g, bitter melon is remarkably low in calories yet rich in vitamin C, potassium, dietary fiber and other nutrients. Its vitamin C content is the highest among melons – 6 to 9 times that of cucumbers and even higher than oranges.
Bitter melon also contains various bioactive plant compounds like momordicin and charantin, which help promote the breakdown and elimination of body fat and polysaccharides.
From the perspective of Traditional Chinese Medicine, bitter melon can clear heat, relieve fatigue, and improve mental clarity and eyesight. It’s particularly suitable for consumption during hot weather and has earned the reputation as the ‘primary melon for reducing internal heat’.
Vorteile von chinesischen Essiggurken
Chinese sauerkraut contains probiotics like lactobacilli, which help regulate intestinal flora and improve digestion.
How to make bitter melon soup less bitter?
Wash the bitter melon thoroughly.
Store-bought bitter gourds may collect dust or even tiny insect eggs on their surface. Rinse them repeatedly under running water, scrubbing vigorously with your hands to ensure complete removal of all residue.
Cut bitter melon
Trim both ends of the bitter gourd with clean, sharp cuts for a neat presentation
Halve lengthwise to reveal the inner white pith – the primary source of bitterness
Remove the soft, inconspicuous seeds embedded in the pith
Pro Tip: These seed membranes retain intense bitterness if not thoroughly removed before cooking
Remove the inner seeds of the bitter melon.
Using a spoon or your hands, scoop out the pulp and seeds completely, leaving nothing behind. Don’t underestimate this step—the cleaner you remove them, the less bitter the flavor will be. However, some people prefer a slight bitterness, so you can leave the white flesh underneath. If you want ‘zero bitterness’, be more thorough and scrape off the white pith as well. After scraping, the bitter melon will lose most of its bitterness and look fresh!
Infused Bitter Melon
Remove the seeds from the bitter melon, cut it into thin slices, and place them in a bowl. Add 2 tablespoons of salt and mix well. Soak for at least 10 minutes; the longer the soaking time, the less bitter the flavor will be. After soaking, rinse the bitter melon thoroughly with water, squeeze out all the water with your hands, then add it to the pan, toss to dry (to enhance flavor and reduce bitterness), and set aside in a bowl.
Recipes
Bitter Melon and Pickled Mustard Soup
20
minutes15
minutesIngredients
Bitter melon: 1
Dried pickled mustard greens: a handful
Salt: 2 teaspoons
Chicken bouillon powder: ½ teaspoon
Oyster sauce: 1 tablespoon
Water: as needed
Directions
- Prepare the bitter gourd that has been stir-fried and dried.
- Soak the sauerkraut in water for 10 minutes to rehydrate it, then chop it into small pieces.
- Heat oil in the pan with a moderate amount of salt, then add the bitter melon and stir-fry. After a few moments, add the sauerkraut and continue stir-frying.
- Boil water in a pot, then add a little chicken bouillon and oyster sauce for flavor. Sprinkle with chili powder, mix well, and remove from heat.
Water: as needed
