Cut the bitter melons in half lengthwise and remove the seeds. Finely chop the soaked wood ear mushrooms and mix them into the fish paste along with 1 teaspoon seasoning powder and pepper, and some chopped green onions for flavor. Before stuffing, bring a pot of water to a boil and blanch the bitter melons briefly, then remove them to help keep their green color when simmered. Mix the fish paste well, then stuff it into the bitter melons and tie them with green onion stalks. Place directly into the simmering pot of water.

When the bitter melon soup comes to a boil a few times, shape any leftover fish paste into small balls and drop them into the pot to add more flavor. Adjust the seasoning to taste at this stage.

When you can easily pierce the bitter melon with a fork, it's done. Top with chopped green onions, cilantro, and a sprinkle of pepper.