In this emerald green broth, luffa and eggs dance to a delightful melody. The luffa is cut into slender white stripes, gracefully floating in the translucent soup like elegant ballet dancers underwater. The eggs resemble soft clouds, scattered on the surface of the soup, forming beautiful patterns. They release subtle aromas that irresistibly captivate the senses
Ingredients for Luffa Egg Soup:
| Luffa | 100g |
| Yam | 50g |
| Wood ear fungus | 10g |
| Wolfberry | 5g |
| Egg | 100g |
| White vinegar | 3g |
| Salt | 2g |
| Chicken powder | 1g |
| Sesame oil | 2g |
| Pepper powder | 1g |
Step:
1.First, you need to prepare the necessary ingredients. Peel the skin of one luffa and remove the seeds. Then, cut the gourd skin into thin strips and soak them in water. Cut a section of Chinese yam into even slices, then shred it into strips and soak them in water as well. This is done to prevent the luffa and yam from oxidizing and turning black. Take a small handful of soaked black fungus and cut it into small pieces. Also, soak a small handful of goji berries in water. Next, crack two eggs into a bowl, beat them until blended, and set aside.
2.After preparing the ingredients, they need to be blanched. First, bring a pot of water to a boil, then add 3 grams of white vinegar to the boiling water. White vinegar helps prevent the ingredients from turning black and is very useful in cooking. Then, add the drained luffa to the boiling water and blanch for 30 seconds. Once the Luffa changes color and becomes vibrant again, remove it from the water and rinse with cold water. Next, blanch the yam in the same way for 30 seconds, then remove and rinse with cold water. Rinsing with cold water helps maintain the fresh and crisp texture of the dish.
3.Heat oil in a pan. When the oil is heated to about 50% hot, pour in the beaten eggs. Stir-fry quickly over medium heat to evenly cook the eggs. Once the eggs are fully set, remove them from the pan and set aside. Be careful not to stir-fry the eggs for too long, as they may become overcooked.
4.Heat water in the pan again and add 2 grams of salt, 1 gram of chicken powder, and 1 gram of black pepper. Stir well and bring the water to a boil over high heat. Then, add the stir-fried eggs and all the prepared ingredients to the boiling water.
5.Finally, add 3 grams of sesame oil, stir well, and it’s ready to be served. Pour the soup into a bowl, sprinkle with the soaked wolfberry, and this delicious and nutritious soup is ready to be enjoyed.
Tips:
1.Choosing fresh luffa： Select smooth and blemish-free luffas with a preference for tender varieties. This ensures a crunchy texture and higher nutritional value.
2.It is best to consume the luffa and egg soup immediately after cooking to maintain the freshness and texture of the ingredients.
As you taste this luffa and egg soup, a warm sensation quickly spreads. The refreshing texture of the loofah complements the smoothness of the eggs, providing a delightful experience for both the body and mind. The soup is velvety and delicious, as if happiness dances on your taste buds with each mouthful. Every bite is filled with the taste of home, leaving you with endless nostalgia and the feeling of being in a cozy kitchen, enjoying the care of a mother. This luffa and egg soup not only nourishes the body but also embraces you with the warmth of home.