Bitter Melon Clam Soybean Pork Rib Soup
A refreshing summer soup featuring sweet after bitterness bitter melon, tender pork ribs, fresh clams, and wholesome soybeans simmered to light, nourishing perfection.
In the dog days of summer, traditional culinary wisdom turns to cooling, balancing ingredients that help clear internal heat and invigorate the palate. This comforting soup pairs the distinct bittersweet profile of ridged bitter melon with the ocean freshness of whole clams and the rich, savory depth of pork ribs and soybeans. Removing the bitter melons spongy white pith ensures a delicate, pleasant sweetness lingers after each spoonful.
Ingredients
- 400 g pork ribs
- 1 whole bitter melon
- 300 g fresh clams
- 50 g dried yellow soybeans
- 3 slices fresh ginger
- 2 stalks scallions
- 1 tbsp cooking wine
- to taste salt
Instructions
- 1Soak the soybeans
Pour clean water into a small bowl containing dried yellow soybeans to soak them for two hours until they become soft.
Tip: Make sure to soak the soybeans thoroughly so they soften up well before simmering. - 2Cut the pork ribs
Place the raw pork ribs on a wooden cutting board and use a knife to cut them into smaller, manageable pieces.
Tip: Cut evenly between the bones to ensure uniform pieces for cooking. - 3Blanch the pork ribs
Transfer the cut pork ribs into a pot of water, adding knotted scallions, sliced ginger, and a splash of cooking wine to remove impurities.
Tip: Blanching in aromatic water helps eliminate any gamey flavor from the meat. - 4Remove the bitter melon pith
Cut the ends off the bitter melon and slice it in half lengthwise. Use a knife or a sturdy spoon to carefully scrape out all the seeds and the spongy white pith from the center.
Tip: The white pith contains most of the melons intense bitterness, so removing it thoroughly will make the soup more palatable. - 5Slice the bitter melon
Take the cleaned green bitter melon and slice it into thick rectangular pieces on a wooden cutting board after removing the white pith.
Tip: Scooping out the white pith thoroughly reduces the bitterness of the melon. - 6Wash the bitter melon with salt
Place the bitter melon pieces into a glass bowl filled with water and a sprinkle of salt, washing them by hand to further reduce bitterness.
Tip: Washing with a little salt helps draw out excess bitter juices. - 7Assemble ingredients in the pot
Add the blanched pork ribs, raw clams, soaked soybeans, and ginger slices into a white ceramic stew pot, pour in clean water, and cover to simmer.
Tip: Simmer over medium-low heat for 30 minutes before adding the bitter melon. - 8Add Water to the Pot
Pour clean water from a glass measuring pitcher into the stew pot directly over the blanched pork ribs, soybeans, and ginger slices to prepare the base for simmering.
Tip: Ensure the water level fully covers all the ingredients in the pot. - 9Add Bitter Melon
Add the prepared chopped bitter melon pieces into the simmering soup pot after the ribs and beans have cooked for thirty minutes.
Tip: Adding bitter melon later in the cooking process helps retain its vibrant green color and crisp-tender texture. - 10Check the Soup Ingredients
Use a metal spoon to lift a clam, a piece of cooked pork rib, and some bitter melon from the simmering soup to inspect the doneness and consistency.
Tip: Season the soup with a little salt at this stage for a fresh and sweet flavor profile.
