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.
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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).
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.