How to make Vegan Stuffed Bitter Melon Soup

This browser does not support the video element. Info Our stuffed bitter melon soup is a tasty vegan spin on the classic Vietnamese dish. View Recipe

This browser does not support the video element. Info We swapped pork with tofu and added it to a savoury filling of mushrooms, soy sauce and glass noodles. View Recipe

dairy free gluten free vegan low fat fibre rich low carbs

Step 1 Slice the bitter melon into 4cm (1.5 inches) thick pieces, remove the seeds, and scrape out the pulp. View Recipe

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Step 2 Coat the melon slices with salt and let them sit for 40 minutes before rinsing it off. View Recipe

Step 3 Meanwhile, soak the noodles for 20 minutes in a bowl of hot water. Then, drain and cut them into small pieces. View Recipe

Step 4 Part 1 Blitz tofu, mushrooms, garlic, soy sauce, maple syrup, and sesame oil in a blender until smooth. View Recipe

Step 4 Part 2 Then, combine the tofu mixture with the noodles. View Recipe

Step 5 Using a teaspoon, stuff each melon slice with filling, packing it tightly. View Recipe

Step 6 In a large pot, arrange the melon slices in one layer and with the filling side up. Carefully pour in the stock until they're covered and tip in sliced carrots and maple syrup. View Recipe

Step 7 Simmer the soup over low heat for 30 minutes and serve it with sliced spring onions. View Recipe

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