Our vegetable garden produces a lot of fruits this summer. We have bitter melons, tomatoes, jalapeno peppers and long beans. Not a lot, but more than enough vegetables for me and Lynard, I almost have to cook everyday in order to catch up.
I have made bitter melon soup before, but always with a can of Campbell soup. This year I decided to try something different. Not too difficult to make. Here is how: Saute some onion, garlic and ginger first, then add bitter melon and tomatoes to make the soup. I use store bought chicken broth, low sodium. Cook the soup on medium low heat for about 30 minutes, season with salt and pepper as needed. At the end, beat an egg and swirl on top, cook until set, really pretty. Tastes a little bitter and sour, interesting flavor.
— Tomato Bitter Melon Soup with Egg Drops —