Luffa and Pork Soup with White Clams
A light, refreshing Chinese soup featuring tender luffa (sponge gourd), juicy pork slices, and sweet white clams. This comforting dish comes together quickly and makes a perfect weeknight meal.
Story
This classic Chinese soup combines the subtle sweetness of luffa with the savory richness of marinated pork and the briny taste of fresh white clams. The result is a light, nourishing soup that's perfect for any season.
Ingredients
luffa (sponge gourd)
1 medium, peeled and cut into chunks
lean pork
150g, thinly sliced
white clams
200g, cleaned
ginger
3 slices
green onions
2 stalks, chopped
fresh cilantro
a small handful, chopped
peanut oil
1 tablespoon
soy sauce
1 tablespoon
cornstarch
1 tablespoon
salt
to taste
chicken powder
½ teaspoon (optional)
water
5 cups
Instructions
1
Marinate the pork
Place the thinly sliced pork in a bowl. Add the soy sauce, cornstarch, a pinch of salt, chicken powder if using, and the ginger slices. Drizzle in the peanut oil and mix everything until well combined. Let it sit for about 5 minutes to absorb the flavors.
2
Stir-fry the luffa
Heat a splash of oil in a large pot over medium-high heat. Add the luffa chunks and stir-fry for about 1 minute until they start to soften slightly and are coated with oil.
3
Simmer the soup
Pour in the water and bring to a gentle boil. Carefully add the marinated pork slices, spreading them out so they don't stick together. Let the soup simmer for 5-6 minutes until the pork is cooked through.
4
Add the clams
Add the cleaned white clams to the pot. Continue cooking for another 2-3 minutes until the clams open up. Discard any clams that don't open.
5
Season and serve
Taste the soup and adjust seasoning with salt if needed. Stir in the green onions and cilantro. Serve hot in deep bowls.
