Vegan Stuffed Bitter Melon Soup

Name: Vegan Stuffed Bitter Melon Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 side servings
Ingredients: 6 oz Beyond Beef or Impossible Beef; 1 tbsp mashed cilantro root; 2 cloves garlic, minced; ½ tsp ground white pepper; 1 large bitter melon or English cucumber, peeled; 1 qt water; 1 Vietnamese soup stock cube; 1 tbsp vegan fish sauce or soy sauce; 2 tbsp chopped scallions; 2 tbsp chopped cilantro; salt

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Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings
4 side servings
Calories
103 kcal
Course
Soup
Cuisine
Thai, Vietnamese

Vegan Stuffed Bitter Melon Soup

Bryce Ramirez

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This unusual stuffed bitter melon soup from Thailand and Vietnam is traditionally eaten during the New Year. (Or make stuffed cucumber soup for a milder version.)

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Ingredients

Servings

6 oz Beyond Beef or Impossible Beef
1 tbsp mashed cilantro root (*can sub with 2 tbsp minced cilantro stems)
2 cloves garlic, minced
½ tsp ground white pepper (*can sub with black pepper)
1 large bitter melon or English cucumber, peeled
1 qt water
1 Vietnamese soup stock cube (see Note 1)
1 tbsp vegan fish sauce or soy sauce
2 tbsp chopped scallions (for serving)
2 tbsp chopped cilantro (for serving)
salt (to taste)

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Instructions

Slice 1 large bitter melon or English cucumber, peeled into 2-inch long pieces and core them (using a small knife) to remove the seeds. If using bitter melon, blanch the pieces in boiling water for 5 minutes, then drain and soak in salted water while you prepare the other ingredients. This reduces the bitterness.
Mix together 6 oz Beyond Beef or Impossible Beef, 1 tbsp mashed cilantro root, 2 cloves garlic, minced, and 1/2 tsp ground white pepper.
Pack the mixture tightly into each hollowed cucumber/melon. Any leftover filling can be shaped into meatballs and dropped into the soup.
Bring 1 qt water, 1 Vietnamese soup stock cube, and 1 tbsp vegan fish sauce or soy sauce to a boil, then drop in the stuffed melons. Turn heat down to low and simmer for 15 minutes.
Taste for salt, adding as needed. Top with 2 tbsp chopped scallions and 2 tbsp chopped cilantro and serve.

Notes

I used one Vietnamese vegetarian (súp chay) stock cube. If you are using water or homemade vegetable stock, you may want to add some sugar and msg, especially if you are using bitter melon, as they help to offset the bitter flavour.

Nutrition Information

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Calories 103kcal (5%) Carbohydrates 11g (4%) Protein 8g (16%) Fat 3g (5%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Cholesterol 2mg (1%) Sodium 639mg (27%) Potassium 466mg (13%) Fiber 5g (20%) Sugar 1g (2%) Vitamin A 529IU (11%) Vitamin C 87mg (97%) Calcium 92mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 4side servings

Amount Per Serving

Calories 103 kcal

% Daily Value*

Calories	103kcal	5%
Carbohydrates	11g	4%
Protein	8g	16%
Fat	3g	5%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	1g	5%
Cholesterol	2mg	1%
Sodium	639mg	27%
Potassium	466mg	10%
Fiber	5g	20%
Sugar	1g	2%
Vitamin A	529IU	11%
Vitamin C	87mg	97%
Calcium	92mg	9%
Iron	2mg	11%