Vegan Taiwanese Bitter Melon Soup with Black Bean Sauce

Ingredients

• 1 medium Bitter Melon
• 1/2 block Firm Tofu
• 6 cups Vegetable Broth
• 2 tablespoons Fermented Black Bean Sauce
• 1 tablespoon Ginger
• 1 tablespoon Soy Sauce
• 1 teaspoon Sesame Oil
• 1/4 teaspoon White Pepper
• 2 stalks Green Onions

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare the 1 medium bitter melon by slicing it thinly into rounds and carefully scooping out the seeds. Bring a small pot of water to a rolling boil (100°C / 100°C). Add the sliced bitter melon to the boiling water and blanch for 2 to 3 minutes. Drain the bitter melon and set aside.
2. 2Cut the 1/2 block firm tofu into 1.27 cm cubes.
3. 3In a large pot, heat the 6 cups of vegetable broth over medium-high heat until it reaches a gentle boil (around 94°C / 93°C). Stir in the 1 tablespoon of ginger and the 2 tablespoons of fermented black bean sauce. Let it simmer for 2 minutes to allow the flavors to meld.
4. 4Add the blanched bitter melon and the 1/2 block firm tofu cubes to the pot. Reduce the heat to low, cover the pot, and let the soup simmer gently for 20 minutes. The bitter melon should become tender, and the tofu will absorb the broth's flavor.
5. 5Stir in the 1 tablespoon of soy sauce and the 1/4 teaspoon of white pepper. Taste the broth and adjust seasoning if needed, ensuring it is balanced between savory and slightly bitter.
6. 6Slice the 2 stalks of green onions thinly. Ladle the hot soup into serving bowls. Garnish each bowl with the sliced green onions and a small drizzle of the 1 teaspoon sesame oil just before serving.

Related Guides