My mom makes really delicious soups for the wintry weather in Toronto. Even with the eternally sunny weather here in LA, I think about them a lot - especially the distinct taste of her bitter melon soup! I can thank this soup for introducing my palette at a young age to the realm of bitterness -- i mean, bitter foods and asian medicinal soup. Trust me, your tongue will be stretched.
Ku Gua Tang 苦瓜湯 Recipe by Jackie's Mom (Replicated by Jackie)
3/4 cup of dried goji berries
8-10 shiitake mushrooms (in chinatown, I get a 20 pack for $3.50)
3 large pork neck bone/pork bones of some sort (in chinatown I get the frozen clearance pork bone bag which has about 7-8 huge pieces for $3.50)
3 T of veggie bouillon
OPTIONAL: dried anchovies, more chinese medicinal herbs like jujubes, ginseng or other roots
Directions with Pressure Cooker
- Put everything in and pour water to just cover the ingredients, maybe slightly less.
- Set the pressure cooker to 35 minutes on soup setting. That's it!
Directions with Stockpot
- Bring 10 cups water to a boil, add pork bone, simmer for 30 minutes.
- Add everything else, continue simmering on low-medium heat for 40 minutes with a lid. Voila!
Apparently, goji berries help with eye health and bitter melon lowers blood sugar... or this is what my mom said to get me to eat it.