Luffa Soup with Beancurd Skin

When it comes to wholesome and flavorful soups, Luffa Soup with Beancurd Skin stands out as a nourishing and delectable option. Luffa is a type of gourd also known as sponge gourd or ridge gourd, and is a versatile and nutrient-packed vegetable. With its elongated shape and light green skin, Luffa is a common sight in many Asian cuisines. Beancurd or Fucuk is also familiar to Asian cooking and is made from soybeans. Together, they make a delicious harmony. Let’s make this Luffa Soup with Beancurd Skin! First, soak soo hoon as well as the Beancurd Skin and set aside. Pound shallots and garlic. Fry these pounded ingredients until fragrant. Add crushed black pepper and keep frying. Next, add a liter of water and 2 cubes of MAGGI® Ikan Bilis Stock Cube. Let it simmer. Then peel and cut the luffa and add them to the pot. Let it simmer until the luffa is soft. Add in the soaked soo hoon and beancurd skin. Again, let it simmer. Next, add 3 eggs and sliced red chili. Leave to simmer until the eggs are cooked and your soup is done and ready to be served. With all the health benefits of luffas, there is no reason not to try out this simple Luffa Soup with Beancurd Skin recipe. Enjoy a healthy and delicious bowl of soup at home with your loved ones. Want to follow more recipes? Check out MAGGI® Asam Laksa Fish Otak Otak, Hainanese Steamed Chicken Rice, and Succulent Chicken Cooked in Yogurt.

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