Bitter Gourd Leaf and Egg Drop Soup
This is a light, savory Taiwanese soup made by simmering tender bitter gourd leaves and stems in a clear broth, then swirling in beaten eggs to create delicate ribbons. It typically features a simple base of water or light stock, garlic, and a touch of salt or soy sauce for seasoning. It's a classic home-style dish often found in Taiwanese households and local eateries.
🍽️ Nutrition at a glance
This soup is very low in carbohydrates and fat, with a modest amount of protein from the eggs. It's a good source of dietary fiber, vitamin C, and potassium, and a serving typically contains around 40-60 calories.
Nutrition breakdown
| Calories | 50 kcal |
| Protein | 3.5 g |
| Carbs | 4 g |
| Fat | 2 g |
| Fiber | 1.5 g |
| Sugar | 1 g |
| Sodium | 350 mg |
| Vitamin C | 25 mg |
| Vitamin A | 120 mcg RAE |
| Potassium | 280 mg |
| Folate | 45 mcg |
| Calcium | 40 mg |
| Iron | 1.0 mg |
| Magnesium | 20 mg |
| Manganese | 0.2 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it's a cherished way to use the entire bitter gourd plant, reflecting a frugal and resourceful cooking philosophy. Nutritionally, the bitter compounds in the leaves are believed to have cooling properties in traditional Chinese medicine, making this soup a popular choice during hot weather.
