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Bitter Melon and Bean Sprout Salad

Featured in the Honolulu Star-Advertiser on August 28, 2019.



Bitter Melon and Bean Sprout Salad

  • 1/2 (12-ounce) package bean sprouts
  • 1/2 pound bitter melon
  • 2 teaspoons salt
  • 1/4 teaspoon dashinomoto (soup stock granules)
  • 2 tablespoons hot water
  • 3 tablespoons peanut butter
  • 1 1/2 tablespoons miso (fermented soy bean paste)
  • 2 tablespoons sugar
  • 5 teaspoons rice vinegar
  • 1/4 teaspoon salt


In a small pot, cook bean sprouts in boiling water for 3 minutes. Rinse under cold water and drain. Cut bitter melon into lengthwise halves and remove seeds; slice thinly crosswise. Sprinkle bitter melon with salt; mix well. Rinse with cold water; drain well. In a medium bowl, dissolve dashinomoto in hot water; cool. Stir in remaining ingredients. Mix sauce with bean sprouts and bitter melon. Chill. Serves 6.

Approximate Nutrient Analysis per serving:
90 calories, 4.5 g fat, 1 g saturated fat, 0 mg cholesterol, 550 mg sodium, 11 g carbohydrate, 2 g fiber, 7 g sugar, 4 g protein


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