Utan Bisaya

Utan Bisaya is a light, savory Filipino vegetable soup with tender squash, crisp string beans, juicy tomato, and pleasantly bitter melon in a clear broth. This beginner-friendly version is quick to make, low in fat, and deeply comforting without feeling heavy.

Nutrition · per serving

84kcal

3.2gProtein

17.1gCarbs

0.5gFat

4.8gFiber

2 servings

Ingredients

9 items

Sabaw at gulay

bitter melon, halved lengthwise, seeded, and sliced 5 mm thick120 g

string beans, trimmed and cut into 5 cm lengths120 g

squash, peeled and cut into 2 cm cubes180 g

tomato, cut into wedges120 g

onion, thinly sliced80 g

water750 ml

fish sauce15 ml

fine salt1 g

ground black pepper0.5 g

Tips

•If you prefer a milder bitterness, sprinkle the sliced bitter melon with a little salt, let it sit for 10 minutes, then rinse and drain before cooking; this is optional and may slightly reduce its characteristic flavor.
•A traditional variation includes malunggay leaves or okra added in the last 1 to 2 minutes if available.
•Serve with steamed rice if desired, though the soup on its own keeps the meal lighter and lower in fat.

Steps

1
Prepare the vegetables: halve and seed the bitter melon, then slice it 5 mm thick; trim the string beans and cut into 5 cm lengths; peel and cube the squash; cut the tomato into wedges; and thinly slice the onion. Keeping the squash pieces slightly larger than the other vegetables helps them hold their shape in the broth.
120 g bitter melon, halved lengthwise, seeded, and sliced 5 mm thick120 g string beans, trimmed and cut into 5 cm lengths180 g squash, peeled and cut into 2 cm cubes120 g tomato, cut into wedges80 g onion, thinly sliced
2
In a medium pot, combine the water, onion, and tomato. Bring to a boil over medium-high heat, then reduce to a steady simmer for 3 minutes, lightly pressing some of the tomato pieces against the side of the pot to help flavor the broth.
750 ml water80 g onion, thinly sliced120 g tomato, cut into wedges
3
Add the squash and fish sauce. Simmer for 5 to 6 minutes until the squash is starting to turn tender but is not falling apart.
180 g squash, peeled and cut into 2 cm cubes15 ml fish sauce
4
Add the string beans and bitter melon. Cook for 4 to 5 minutes more, just until the beans are crisp-tender and the bitter melon is cooked through but still bright. Avoid overcooking, which can make the vegetables dull and mushy.
120 g string beans, trimmed and cut into 5 cm lengths120 g bitter melon, halved lengthwise, seeded, and sliced 5 mm thick
5
Taste the broth and season with fine salt and black pepper as needed. Because fish sauce is already salty, add the salt sparingly. The soup is ready when the broth tastes light but savory and all vegetables are tender.
1 g fine salt0.5 g ground black pepper
6
Ladle into bowls and serve hot. For the best texture, serve immediately while the vegetables are still vibrant and the broth is clear and fresh-tasting.

Origin & History

Utan Bisaya is a simple vegetable soup from the Visayas region of the Philippines, where lightly seasoned broths highlight the natural flavor of fresh produce. It is part of a broader tradition of everyday home cooking that values seasonal vegetables, gentle cooking, and clean, comforting flavors.

filipino soup bitter-melon lowfat beginner vegetable quick

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Steps

Prepare the vegetables: halve and seed the bitter melon, then slice it 5 mm thick; trim the string beans and cut into 5 cm lengths; peel and cube the squash; cut the tomato into wedges; and thinly slice the onion. Keeping the squash pieces slightly larger than the other vegetables helps them hold their shape in the broth.

120 g bitter melon, halved lengthwise, seeded, and sliced 5 mm thick120 g string beans, trimmed and cut into 5 cm lengths180 g squash, peeled and cut into 2 cm cubes120 g tomato, cut into wedges80 g onion, thinly sliced

In a medium pot, combine the water, onion, and tomato. Bring to a boil over medium-high heat, then reduce to a steady simmer for 3 minutes, lightly pressing some of the tomato pieces against the side of the pot to help flavor the broth.

750 ml water80 g onion, thinly sliced120 g tomato, cut into wedges

Add the squash and fish sauce. Simmer for 5 to 6 minutes until the squash is starting to turn tender but is not falling apart.

180 g squash, peeled and cut into 2 cm cubes15 ml fish sauce

Add the string beans and bitter melon. Cook for 4 to 5 minutes more, just until the beans are crisp-tender and the bitter melon is cooked through but still bright. Avoid overcooking, which can make the vegetables dull and mushy.

120 g string beans, trimmed and cut into 5 cm lengths120 g bitter melon, halved lengthwise, seeded, and sliced 5 mm thick

Taste the broth and season with fine salt and black pepper as needed. Because fish sauce is already salty, add the salt sparingly. The soup is ready when the broth tastes light but savory and all vegetables are tender.

1 g fine salt0.5 g ground black pepper

Ladle into bowls and serve hot. For the best texture, serve immediately while the vegetables are still vibrant and the broth is clear and fresh-tasting.