Stuffed Bitter Melon Soup


3 pounds bitter melon

6 cups water

6 cups Vegetarian Soup Base (see Vegetarian Soup Base)

2 teaspoons salt

1 teaspoon dry mushroom seasoning

1 teaspoon black pepper

3 sprigs cilantro, coarsely chopped



20 ounces tofu

10 medium dried wood ear mushrooms

2 ounces of bean thread noodles

3 tablespoons finely chopped leek (white part and some green part)

1 tablespoon corn starch or tapioca starch

2 teaspoons salt

1 teaspoon dry mushroom seasoning

½ teaspoon black pepper



Prepare the filling:

  1. Soak the glass noodles in warm water for 2 minutes, then drain and roughly chop into ½-inch long segments.
  2. Soak wood ear mushrooms in warm water for 5 minutes, then drain and finely chop.
  3. Rinse tofu, pat dry, and then use a wooden spoon to mash tofu into a paste.
  4. In a medium-sized bowl, mix together the mashed tofu, glass noodles, wood ear mushrooms, leeks, agar powder, salt, black pepper and mushroom seasoning. Set aside.

Prepare the soup:

  1. Put water and Vegetarian Soup Base in a large pot and bring to a boil.
  2. Add the stuffed bitter melon and simmer for 1 hour.
  3. Add salt and dry mushroom seasoning, and simmer for ½ more hour.
  4. Top with cilantro before serving.
Round Logo white