Bitter Gourd & Tomato Soup (苦瓜番茄汤)

Bitter Gourd & Tomato Soup (苦瓜番茄汤)

Peng's Kitchen, Singapore.
This is a Singaporean Chinese soup and it sounds delicious as well as easy to make. This is essentially how most soups in Asia are made.
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Lunch, Main Dish
Cuisine Chinese, Singaporean
Servings 2 servings

Ingredients
  

  • 1 large bitter gourd
  • 4 plum tomatoes
  • 2 carrots
  • 2 slices fresh ginger
  • 350 grams pork ribs, (12 oz)
  • liters water, (2½ quarts)
  • salt, to taste

Instructions
 

  • Cut the ribs between each bone. Cut the bitter gourd in half lengthwise and scoop out seeds with a spoon, cut each half of the gourd lengthwise into 2 or 3 strips then cut each strip into 1 inch pieces. Remove stem end of the tomatoes and cut into quarters. Chop the carrots into bite size pieces, Rangiri method works well for this. And finally, cut 2 slices from a piece of ginger.
  • Add all ingredients except the salt, to a large pot, and add the water.
  • Bring to a boil then reduce to a simmer, skim off any foam on the top, and cook for 2 hours.
  • Taste and season with salt as desired. Ladle into bowls and serve with rice on the side.

Notes

Low cost per serving.
Rangiri cut for carrots - to cut carrots like this, cut a piece of the carrot off at an angle, then rotate the carrot ¼ turn, cut another piece off at an angle, repeat the turning and cutting. This makes for bite size pieces that gives more surface area per piece. This is a perfect shape for soups, stews, Japanese curry, simmered dishes.

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