Finely chop the vegetarian ham and blend it in a food processor. Soak the dried vegetarian ham in a little warm water until soft, then add it to the processor and blend together with 1 teaspoon vegetarian seasoning powder, a pinch of salt, and pepper. Soak the wood ear mushrooms until expanded, finely chop, and mix into the blended ham mixture.

Cut the bitter melons in half lengthwise, remove the seeds, and rinse. Stuff the ham mixture into the bitter melons. Peel and blend the chayote, then strain to get about 2 bowls (about 4 cups/950 ml) of juice. Pour the juice into a pot, add the stuffed bitter melons (cut in half if needed), and bring to a boil. Rinse the straw mushrooms with salt and add them to the boiling soup. Season with 2 tablespoons soy sauce, 1 teaspoon vegetarian seasoning powder, and 1 teaspoon sugar, adjusting to taste.

Once the soup has boiled for a few minutes, check if the bitter melon is tender with a fork. When soft, turn off the heat and sprinkle chopped cilantro and pepper on top.