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Loofah, Tofu, and Shrimp Soup

A delightful and healthy soup combining loofah, tofu, and shrimp in a comforting broth, perfect for a light meal or appetizer.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer, Soup
Cuisine Asian, Healthy
Servings 4 servings
Calories 250 kcal

Ingredients
  

Main ingredients

  • 1 medium loofah, peeled, seeded, and cubed
  • 14 oz firm or extra-firm tofu, pressed and cubed
  • 1 pound shrimp, peeled and deveined
  • 4 cups chicken or vegetable broth
  • 2 large eggs, lightly beaten
  • 2 green onions, thinly sliced

Seasoning

  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil (optional) Optional for added flavor
  • Salt and white pepper to taste

Instructions
 

Preparation

  • Peel the loofah, remove the seeds, and cut it into bite-sized cubes.
  • Press the tofu to remove excess water and cut it into cubes similar in size to the loofah.
  • Lightly sauté the shrimp in a pan until they turn pink and are cooked through, if desired.

Cooking

  • In a pot, bring the broth to a boil.
  • Add the loofah and tofu, then simmer for about 5-7 minutes, or until the loofah is tender but still slightly crisp.
  • Gently stir in the shrimp (if not pre-cooked) and the beaten eggs, cooking until the eggs are set.
  • Stir in soy sauce, sesame oil, salt, and white pepper to taste.

Serving

  • Garnish with sliced green onions and serve the soup hot.

Notes

Store leftovers in an airtight container in the refrigerator for about 2-3 days. Reheat on the stove or microwave.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 20gProtein: 25gFat: 10gSaturated Fat: 1gSodium: 800mgFiber: 3gSugar: 2g
Keyword Healthy Soup, Light Meal, Loofah Soup, Shrimp Soup, Tofu Soup
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