Yen Can Cook ~ Luffa & Egg Soup (Vegetarian)
Instead of stir fry like THIS, with similar ingredients, they can be cooked into a quick soup dish too! A simple but wholesome soup that packed with nutrition. I combined luffa, egg and tofu, but of course you may add in extra ingredients, and I think various types of mushroom are great pairing as well!
Ingredients (Serve: 3-4)
1 Luffa
2 eggs
1 box soft tofu, cut into small size cubes
1/2 thumb-sized ginger, julliened
Cooking oil
Salt and pepper to taste
1200ml water
Chopped spring onion for garnishing (optional)
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Step 1: Peel the ridged skin of the luffa, rinse with water and do the oblique/roll cutting. Slice off a 1-inch piece at a bias. Roll luffa 90 degrees and cut another piece off. Continue rolling and cutting until you reach the end.
Step 2: Heat up cooking oil in a wok then turn to medium heat. Pan fried both eggs together until fully cooked. Cut into bite size with spatula, then add in water. Bring to a boil, let the broth cook with low heat for 10-20 minutes. The broth should become a little murky after boiling.
Step 3: Add in luffa (Step 1) and julliened ginger, continue to cook for another 8-10 minutes or until the luffa is soften.
Step 4: Add in soft tofu, cook for 10 more seconds. Season with salt and pepper.
Step 5: Garnish with chopped spring onion and serve.
HAPPY COOKING! #stayhealthy #staysafe
This is a very tasty soup. I did mention I wanted to buy luffa to stir fry but somehow I never did! I have been thinking what other vegetable to put in my soup besides cabbage and Brazilian spinach and I think luffa is a good alternative.
PH, quite a lot of options you can put into your soup, like luffa, assorted mushrooms, broccoli, carrot and potato.
Love these comfort dishes, haven’t tried fried egg then put in soup before myself tbh.
KY, I learn this from videos of an Apps – 小红书