Back to Recipes
Luffa and Egg Soup First Release
A fast homestyle soup of luffa slices boiled until jade-tender, then paired with a golden pan-fried egg omelet that soaks up the light, sweet vegetable broth.
Instructions
- 1
Slice the loofah and set aside.
- 2
Pour the loofah into boiling water and cook for two to three minutes until it changes color.
- 3
While making the soup, fry the eggs into an omelet.
- 4
After the loofah changes color, pour in the egg pancake.
- 5
Sprinkle a little salt before taking it off the heat.
Video Sharing
Share your cooking video with others
No videos yet. Be the first to share!
Discussion
Sign in to join the discussion
Loading...
Ingredients
Main Ingredients
- Egg1 piece
- Luffa1 stick
Auxiliary Ingredients
- Shredded ginger1 spoon