Shrimp and Luffa Soup
Ingredients
- 2 luffa gourds
- 200 grams shrimp
- 1/2 silken tofu
- 10 quail eggs
- 1 scallion
- 1 celery stalk
- 1 carrot
Spices
- 1/2 onion
- 3 cloves garlic
- 1 cm ginger
- Salt to taste
- Sugar to taste
- Black pepper powder to taste
Preparation
Boil water in a pot.
While waiting for the water to boil, sauté garlic and onion until fragrant.
Add ginger to the sauté, stir briefly, and turn off the heat.
Pour the sautéed spices into the pot with boiling water.
Add shrimp and carrot.
Season with salt, sugar, and pepper, then stir well.
Add tofu, luffa, quail eggs, and scallion.
Adjust the taste to your preference.
If the taste is correct, turn off the heat.
Sprinkle with celery and serve immediately.
Tips
Do not cook the luffa too long to maintain its crunchy texture.
