Bitter Melon, Soybean and Pork Rib Soup is a classic Cantonese home-style soup. The pork ribs are tender and fall off the bone, the bitter melon is braised until soft with a sweet aftertaste, and the soybeans are rich and creamy. The broth is clear and sweet—a refreshing bowl that cools you down. Perfect for the whole family in summer.
🌴 Ingredients:
· 500g pork ribs (spare ribs or front ribs, more tender)
· 1 bitter melon (choose bright green ones with plump bumps for a milder bitterness)
· 50g soybeans (soaked for 2 hours in advance)
🌴 Aromatics:
· 1 large piece of ginger (sliced)
· 1 section of scallion (cut into sections)
· 1 candied date (for sweetness and a lingering aftertaste, optional)
· A small handful of goji berries (for garnish, optional)
🌴 Seasonings:
· 2 tbsp cooking wine (about 30ml, for blanching)
· 3g salt (about a teaspoon, add at the end)
· A pinch of white pepper powder (optional)
🌴 Instructions:
- Prepare the Pork Ribs
Chop the ribs into pieces. Blanch in cold water with ginger slices and cooking wine. Bring to a boil, skim off the foam, and cook for 3 minutes. Rinse with warm water. ⚠️ Note: Starting with cold water removes the blood and odor. Rinse with warm water to keep the ribs from smelling fishy. I’ve tried skipping this step, and the soup turned out fishy and cloudy. - Prepare the Bitter Melon and Soybeans
Wash the bitter melon, cut it in half, and use a spoon to scoop out the seeds and the white membrane (the membrane is the most bitter part). Cut into large chunks. Soak the soybeans for 2 hours in advance, then rinse and drain. ⚠️ Note: Removing the white membrane is the key to reducing the bitterness. - Simmer the Soup
Place the blanched ribs, ginger slices, scallion sections, soybeans, and candied date in a clay pot or soup pot. Add plenty of hot water. Bring to a boil, then reduce to low heat, cover, and simmer for 40 minutes. ⚠️ Note: Add enough water at once. If you must add more, use hot water. I’ve tried adding cold water midway, and the ribs tightened up and became tough. - Add the Bitter Melon
Add the bitter melon chunks and simmer for another 30 minutes until the ribs are tender, the bitter melon is translucent and soft, and the soybeans are creamy. ⚠️ Note: Don’t add the bitter melon too early, or it will dissolve and lose its texture. I’ve tried simmering it for an hour, and it disappeared into the soup. - Season and Serve
Add 3g salt and a pinch of white pepper. Turn off the heat, sprinkle with goji berries and scallion, and serve hot. ⚠️ Note: Add salt at the very end to keep the soup fresh. I’ve tried adding it early, and the ribs refused to tenderize and the soup was too salty.
💡 More Nourishing Soups:
If you enjoy this clear and refreshing soup, you should also try my [Winter Melon, Coix Seed and Duck Soup] for another cooling and comforting favorite.
Want to explore more? Check out my full [Soups] category!
💡 Tips:
Blanch the ribs in cold water and rinse with warm water to remove any odor. Removing the white membrane from the bitter melon is the key to reducing bitterness. Soak the soybeans to make them tender. Add enough hot water at once when simmering. Add the bitter melon in the last 30 minutes. Add salt at the very end for the best flavor.
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