Loofah and Tomato Soup
Loofah can be prepared in many ways. In summer, a simple loofah and egg drop soup—made without a drop of oil—is a popular choice. With the start of autumn, however, a heartier soup is welcome. Cooking tomatoes with loofah produces a particularly flavorful broth. Here is an appetizing and nutritious loofah and tomato soup worth trying.
Ingredients
Loofah
300g
Tomato
150g
Scallion
a little
Cooking oil
as needed
Ginger
a little
Egg
1
Salt
a little
Instructions
1
Step 1
Blanch the tomato in hot water, peel, and cut into small pieces.
2
Step 2
Peel the loofah and cut into slices.
3
Step 3
Finely chop the scallion and ginger. Once the oil is hot in the pan, add the scallion and ginger and sauté until fragrant.
4
Step 4
Crack the egg into a bowl and beat it with chopsticks.
5
Step 5
Add the tomatoes and stir-fry a bit longer to release their juice, so the flavor blends into the soup.
6
Step 6
Add the loofah and stir-fry briefly, then pour in an appropriate amount of water and bring to a boil. Do not cover with a lid, as the loofah may turn black.
7
Step 7
Once it boils, drizzle the beaten egg in a circular motion into the pot. Do not stir immediately; wait until the egg sets, then gently push it a few times with a spatula.
8
Step 8
Add a little salt to taste and serve.
