Cordyceps and bitter melon soup is a clear, light bowl for hot weather. Soften the bitter melon first to tame its edge, simmer it with lean pork and a couple of ginger slices, then add a few rinsed whole cordyceps in the last half hour. The result is a mild, savory broth with the fresh, gently bitter bite that makes this a summer favorite.
Key takeaways
- Bitter melon (bitter gourd) is a classic hot-weather soup vegetable — fresh-tasting and lightly bitter.
- Scrape out the white pith and salt-soak or blanch the slices to soften the bitterness before cooking.
- Simmer with lean pork and a couple of ginger slices for a clear, savory broth.
- Rinse a few whole dried cordyceps (about 4–8 pieces) and add them in the last 20–30 minutes.
- Cordyceps tastes mild, earthy, and savory; season the broth lightly with salt.
Ingredients (serves about 3–4)
- 2 medium bitter melons (about 400–500 g), seeded and sliced
- 300–400 g lean pork or pork ribs, blanched
- 4–8 whole dried cordyceps, rinsed
- 2–3 slices fresh ginger
- 1 tablespoon goji berries
- 1 scallion, sliced
- 1.2–1.5 L water
- Salt to taste
How to make cordyceps bitter melon soup
1. Prepare the bitter melon
Halve each bitter melon lengthwise and scrape out the seeds and the white pith — the more pith you remove, the milder the soup. Slice into half-moons. To soften the bitterness, toss the slices with a little salt and let them sit 15–20 minutes, then rinse; or blanch them in boiling water for 1–2 minutes.
2. Blanch the pork
Blanch the pork in boiling water for 2–3 minutes to clean it, then drain and rinse. This keeps the broth clear.
3. Simmer
Bring the water to a boil with the pork and ginger, then reduce to a gentle simmer for about 45 minutes (longer for ribs). Add the bitter melon and simmer 20–30 minutes, until tender.
4. Add the cordyceps and finish
Rinse the dried cordyceps and add them in the last 20–30 minutes so they hydrate and lend a mild, earthy note. Add the goji berries in the last 5 minutes, season lightly with salt, scatter over the scallion, and serve hot — eat the softened cordyceps along with the soup.
Tips and variations
For a milder soup, choose paler, plumper bitter melons (the deep-green, sharply ridged ones are more bitter) and remove every bit of pith. Prefer a little bite? Skip the salt-soak and add the melon later. For a meatless version, use a light vegetable broth and skip the pork. Rinsed cordyceps can be simmered a second time in another pot. For amounts and timing with whole pieces, see how to use whole wild cordyceps, and browse wild cordyceps and cultivated cordyceps.
Frequently asked questions
How do I make bitter melon less bitter?
Scrape out all the white pith, then salt-soak the slices for 15–20 minutes and rinse, or blanch them for 1–2 minutes before cooking.
How many cordyceps should I use?
About 4–8 whole pieces for a pot this size. Rinse them before adding.
Can I make it vegetarian?
Yes. Skip the pork and use a light vegetable broth.
What does cordyceps taste like in soup?
Mild, earthy, and savory. It deepens the broth gently without overpowering the bitter melon.
