Vegetarian Loofah Soup

INGREDIENTS

  • 2 medium-sized loofahs (silk gourds), peeled and sliced into thin rounds

  • 1 block of firm tofu, cut into small cubes

  • 1 medium carrot, peeled and sliced into thin rounds

  • 4-5 shiitake mushrooms, stems removed and sliced

  • 1 small piece of ginger (about 1 inch), sliced into thin matchsticks

  • 4 cups vegetable broth

  • 1 tablespoon soy sauce

  • 1 teaspoon sesame oil

  • Salt to taste

  • White pepper to taste (optional)

  • 2 tablespoons vegetable oil

  • 2 green onions, finely chopped (for garnish)

  • Fresh cilantro, chopped (for garnish)

INSTRUCTIONS

Prepare the Ingredients:

  • Peel the loofahs, cut them into thin rounds, and set them aside.

  • Cut the tofu into small cubes and slice the mushrooms and carrots.

  • Slice the ginger into thin matchsticks.

Cook the Vegetables:

  • Heat 2 tablespoons of vegetable oil in a large pot over medium heat.

  • Add the ginger and cook for 1-2 minutes until fragrant.

  • Add the sliced mushrooms and carrots, stir-frying for about 3-4 minutes until they start to soften.

Simmer the Soup:

  • Pour in the vegetable broth and bring it to a boil.

  • Once boiling, add the loofah slices and tofu cubes.

  • Reduce the heat to low and let the soup simmer for about 10 minutes, or until the loofah is tender and translucent.

Season the Soup:

  • Add soy sauce, sesame oil, salt, and white pepper to taste.

  • Stir the soup gently to combine all the flavors.

  • Let it simmer for another 2-3 minutes.

Serve:

  • Ladle the soup into bowls.

  • Garnish with chopped green onions and fresh cilantro.

Tips:

  • If you like a bit of spice, you can add a pinch of chili flakes or a drizzle of chili oil.

  • Serve the soup with noodles, steamed rice or a side of sautéed greens for a complete meal.

Enjoy your nourishing and comforting Vegetarian Loofah Soup!

Mia Vaughnes