This recipe was made with Luffa gourd, the kind that produces luffa (loofah) sponges! You will find these light green gourds in the Asian markets, late summer into fall so its a perfect food for that time of year.

Yields1 Serving
 1 1/2 quarts boiling water
 1 tablespoon oil
 1 tomato, chopped
 1/2 onion, sliced
 1 luffa gourd, peeled and cut into 2 inch oblong pieces
 1/2 cup diced ham or dried shrimp
 Salt and pepper to taste
 Mushroom powder
 1 package of rice cakes available in Asian markets
 Splash of Chinese rice wine
 Splash of toasted sesame oil
1

Briefly sauté the tomato and onion in hot oil.

2

Stir into the pot of boiling water.

3

Add salt, pepper, mushroom powder and either fish or ham for additional flavor. Boil for 5 minutes.

4

Add the luffa gourd and boil 10 minutes.

5

Add the rice cakes and boil gently until they are soft.

6

Stir in the splash of rice wine halfway through.

7

Finish off by stirring in the sesame oil (optional) and serve.

Ingredients

 1 1/2 quarts boiling water
 1 tablespoon oil
 1 tomato, chopped
 1/2 onion, sliced
 1 luffa gourd, peeled and cut into 2 inch oblong pieces
 1/2 cup diced ham or dried shrimp
 Salt and pepper to taste
 Mushroom powder
 1 package of rice cakes available in Asian markets
 Splash of Chinese rice wine
 Splash of toasted sesame oil

Directions

1

Briefly sauté the tomato and onion in hot oil.

2

Stir into the pot of boiling water.

3

Add salt, pepper, mushroom powder and either fish or ham for additional flavor. Boil for 5 minutes.

4

Add the luffa gourd and boil 10 minutes.

5

Add the rice cakes and boil gently until they are soft.

6

Stir in the splash of rice wine halfway through.

7

Finish off by stirring in the sesame oil (optional) and serve.

LUFFA GOURD WITH RICE CAKE SOUP

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