Bitter Melon, Soybean and Pork Ribs Soup
It’s another blistering summer day today! It’s so hot that me and my family don’t have appetite at all. So I think a suitable soup for relieving the summer heat would be great. Cantonese know how to make soup! We have been having soups for generations and generations so we naturally know how to make them according to various season changing and body conditions.
I made bitter melon, soybean and pork ribs soup. Bitter melon is one of the most essential summer vegetables. This soup can help to eliminate the hot and wetness in the body during the long summer time in South China. For my version, I would also add some dry dates and dry figs to balance the bitterness of the melon. They are natural sweetener that I add in most of my soups.
2 bittermelons, about 500g
Pork ribs, 600g
4 dry dates
2 dry figs
How to do –
1. Soak the soybeans in water for two hours;
2. Remove the spongy white part and the seeds of the bitter melon. Cut into big chunks;
3. Poach the ribs in water till the blood and dirty bits float in the water, then wash the ribs in clean water;
4. Put all ingredients in a deep pot, add eight cups of water. Bring to boil and simmer for one hour and a half in medium low heat;
5. A pinch of salt for seasoning.
If you are afraid of the bitter taste, you could poach the bitter melon for a few minutes before adding to the soup. Knowing how to appreciate bitter taste is considered grown-up for kids.
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