Vegan Stuffed Bitter Melon Soup with Tofu and Mushrooms

🛒 Ingredients

• #For the Stuffed Bitter Melon;
• 2 medium bitter melons (karela / pare)
• 200 g firm tofu, pressed and crumbled finely
• 80–100 g fresh mushrooms (shiitake, button, or oyster), minced very finely
• 2 tbsp cornstarch or tapioca starch
• 1 tbsp soy sauce (or tamari).. 1 tsp sesame oil
• 2–3 spring onions, green parts only, finely chopped
• 2 cloves garlic, minced.. ½ tsp grated fresh ginger
• ¼ tsp ground white pepper.. ¼ tsp salt (adjust to taste)
• #For the Soup Broth;
• 1.2 litres vegetable stock
• 1 small carrot, peeled and sliced into rounds
• 4–5 fresh shiitake or button mushrooms, sliced
• 1 tbsp soy sauce.. ½ tsp salt (adjust to taste).. ¼ tsp ground white pepper
• 1 tsp sesame oil (to finish).. Spring onion greens, to garnish

👩‍🍳 Instructions

1. 1

   Prepare the bitter melons; Wash the bitter melons thoroughly. Cut off both ends, then slice each melon into two equal sections. Using a small spoon, carefully scoop out the seeds and white pith from the inside — do not pierce the outer walls. Leave about 5–7 mm of flesh all around. Rub the insides lightly with a pinch of salt and set aside for 10–15 minutes to draw out some bitterness. Rinse well and pat dry.

2. 2

   Make the fillingIn; a mixing bowl, combine the crumbled tofu, finely minced mushrooms, garlic, ginger, and chopped spring onion greens. Add soy sauce, sesame oil, white pepper, salt, and cornstarch. Mix thoroughly with your hands until the mixture holds together well and becomes slightly sticky. The starch helps bind the filling so it does not fall apart while simmering.

3. 3

   Stuff the melons; Divide the filling evenly among the hollowed melon sections. Pack it in firmly but gently, pressing down so it fills the cavity completely and mounds slightly at the opening. Smooth the top with a spoon. Dust the exposed filling lightly with a pinch of cornstarch — this helps seal the flavours and keeps the filling intact during cooking.

4. 4

   Prepare and simmer the soup; Pour the vegetable stock into a suitable soup pot. Add carrot slices and whole or sliced mushrooms. Bring to a gentle boil over medium heat, then carefully lower the stuffed bitter melons into the broth, standing them upright or laying them gently without overcrowding. Add soy sauce, salt, and white pepper. Reduce heat to low, cover, and simmer very gently for 35–40 minutes. Do not boil rapidly — keep the broth at a quiet simmer so the melon cooks through gently and the filling stays inside.

5. 5

   Finish and serve; Test the melon with a skewer — it should be tender but still hold its shape. Taste and adjust salt or seasoning as needed. Drizzle with a little sesame oil. Ladle gently into bowls, placing one or two melon sections in each portion along with the carrots, mushrooms, and plenty of broth. Garnish generously with fresh spring onion greens. Serve hot as a nourishing, comforting main dish.