Mussel and Loofah Soup

Name: Mussel and Loofah Soup
Yield: 4 servings
Cuisine: Soups
Ingredients: 15 g Dried mussels; 2 stick Luffa; 3 slice Ginger slices; to taste chopped green onions; a pinch Salt; to taste Water

A light coastal soup pairing rehydrated dried mussels with silky sponge gourd, their sweetnesses merging in a ginger-scented broth that tastes clean, briny, and refreshing.

0 minNewEasy Soups Boil Savory

Instructions

1
Ingredients: 15 grams of dried mussels, 2 loofahs, 3 slices of ginger, an appropriate amount of chopped green onions, a pinch of salt, and an appropriate amount of water.
2
Soak the mussels in clean water in advance until they swell.
3
Remove impurities and wash clean.
4
Put it into the pot, add an appropriate amount of water, and boil until cooked through. Set aside.
5
Peel the loofah and cut off the ends.
6
Cut into large chunks and set aside.
7
Pour a little oil into the pan and heat it.
8
Add slices of ginger and stir-fry until fragrant.
9
Add the loofah and stir-fry a few times.
10
Pour in the cooked mussels and mussel broth, bring to a boil over high heat, then reduce to medium heat and cook until the loofah is tender.
11
Add a little salt to taste.
12
Take it out of the pot and sprinkle with chopped green onions.