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Luffa Tomato Soup

Ever since I discovered luffa (I know I am slow), I have been cooking this dish (adapted from my friend’s Teczcape’s luffa tomato soup) repeatedly. It is a soup and veg dish in one, light tasting and also very healthy. Since luffa flesh is spongy, it readily absorbs any nice broth it is cooked in. Sometimes I also add some mung bean noodles (tang hoon) to soak up all that nice soup and to transform it into a simple one-dish meal.

See Also:
Loofah Clam Soup Recipe

If you have ready soup stock on hand (if not you can use instant chicken stock like I did), you can whip this up in 20 minutes from start to finish. You can also use plain water and season it to your liking (salt, pepper/ soy sauce/ikan bilis).

Luffa (Ridge Gourd)

This is luffa aka angled gourd/ridge gourd/sponge gourd (丝瓜). Strangely, I have seen it all my life, but it never occurred to me to find out what it tasted like or how to cook it. I’m glad I tried it. Do you know each gourd has exactly 10 ridges? Read this post to find out more about this vegetable.

Luffa and Tomato Soup Recipe

11 comments on “Luffa Tomato Soup”

  1. I love the spongy and light texture of the luffa gourd, especially in soupy broth. They go well with stir-fry eggs too.

  2. Hope you enjoy your first experience with luffa :)

    Sometimes I swirl in an egg towards the egg, and serve them over noodles. One-dish noodle soup for lazy-cooks like me.

    Luffa is also good with clams – quite a popular dish in Taiwan.

    If you see another type of luffa (fatter version, no ridges), you shd try it as it yields much more flesh than this ridge-version.

  3. Used to eat lots of luffa soup during the summer season. My mom made it with silky tofu, pork or like yours, simply with tomatoes.

  4. I have not had luffa for ages…my mom used to cook it with ginger…and I did not know about the 1o ridges…so interesting!
    I like that you added tomato and chicken stock…looks delicious!
    Hope you are enjoying your week Wiffy :)

  5. i am going to try out your recipe.

  6. Thanks for the recipe! Added tang hoon and made it for lunch yesterday. :)

  7. Exactly how much ginger?

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