Luffa, Shrimp and Egg Soup is a classic, quick home-style soup. The luffa is sweet and soft, the shrimp is bouncy and tender, and the eggs are silky and fluffy. The broth is clear and refreshing—perfect for cooling down and whetting your appetite in summer.
🌴 Ingredients:
· 1 luffa (tender, peeled and cut into chunks)
· 150g shrimp (fresh, deveined)
· 2 eggs (beaten)
🌴 Aromatics:
· 1 small piece of ginger (shredded)
· 3-4 cloves garlic (minced)
· 1 stalk scallion (chopped, for garnish)
🌴 Seasonings:
· 1 tbsp cooking wine (about 10ml, for marinating)
· 1 tsp cornstarch (about 5g, for marinating, locks in moisture)
· A little egg white (for marinating, makes it tender)
· 3g salt (about a teaspoon, add at the end)
· A pinch of white pepper powder
· A few drops of sesame oil (for finishing, optional)
· Cooking oil, as needed
🌴 Instructions:
- Marinate the Shrimp
Devein the shrimp, wash, and drain. Add the cooking wine, a little egg white, cornstarch, a pinch of salt, and white pepper. Mix well and marinate for 10 minutes. ⚠️ Note: This keeps the shrimp bouncy and tender. I’ve tried cooking them without marinating, and they shrunk and turned rubbery. - Prepare the Luffa
Peel the luffa and cut it into chunks. You can soak it in lightly salted water to prevent browning. ⚠️ Note: Cook it as soon as possible after cutting, or it will lose its sweetness. - Scramble the Eggs
Heat oil in a pan, pour in the beaten eggs, and scramble over medium heat. Set aside. ⚠️ Note: Scramble the eggs separately for a better texture and a clear broth. - Sauté the Aromatics
Add a little oil to the pan, add the shredded ginger and minced garlic, and stir-fry over low heat until fragrant. ⚠️ Note: Don’t burn them. - Stir-fry the Luffa
Turn to high heat, add the luffa chunks, and stir-fry quickly for 1-2 minutes until softened and slightly translucent. ⚠️ Note: Stir-frying the luffa first removes its raw taste and makes the soup sweeter. I’ve tried boiling it directly, and the soup tasted bland. - Simmer the Broth
Add plenty of hot water and bring to a boil. ⚠️ Note: Always use hot water; cold water won’t release the flavor properly. - Add the Shrimp
Keep the heat high. Add the marinated shrimp one by one, gently separating them with chopsticks. Cook for 1-2 minutes until they change color and curl. ⚠️ Note: Add the shrimp last and cook for only 1-2 minutes, or they will become tough. I’ve tried dumping them all in at once, and they clumped together, raw on the inside. - Combine and Serve
Add the scrambled eggs back to the pan. Add 3g salt and a pinch of white pepper. Turn off the heat, sprinkle with scallion, and drizzle with sesame oil. Serve hot. ⚠️ Note: Add salt at the very end to keep the soup fresh. I’ve tried adding it early, and the luffa released water and turned soft.
💡 More Nourishing Soups:
If you enjoy this light and refreshing soup, you should also try my [Luffa and Clam Soup] for another naturally sweet and comforting favorite.
Want to explore more? Check out my full [Soups] category!
💡 Tips:
Marinate the shrimp with egg white and cornstarch for a bouncy texture. Stir-fry the luffa first for a sweeter broth. Always use hot water for the soup. Add the shrimp one by one and cook for just 1-2 minutes. Scramble the eggs separately and add them back at the end. Add salt at the very end for the best flavor.
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