How to make Vegan Stuffed Bitter Melon Soup
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Our stuffed bitter melon soup is a tasty vegan spin on the classic Vietnamese dish.
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We swapped pork with tofu and added it to a savoury filling of mushrooms, soy sauce and glass noodles.
Slice the bitter melon into 4cm (1.5 inches) thick pieces, remove the seeds, and scrape out the pulp.
Coat the melon slices with salt and let them sit for 40 minutes before rinsing it off.
Meanwhile, soak the noodles for 20 minutes in a bowl of hot water. Then, drain and cut them into small pieces.
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{{/ items}} {{^ items}} {{/ items}}Blitz tofu, mushrooms, garlic, soy sauce, maple syrup, and sesame oil in a blender until smooth.
Then, combine the tofu mixture with the noodles.
Using a teaspoon, stuff each melon slice with filling, packing it tightly.
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.
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Simmer the soup over low heat for 30 minutes and serve it with sliced spring onions.