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Luffa Tomato Soup

Luffa and Tomato Soup Recipe

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Ever since I discovered luffa (I know I am slow), I have been cooking this dish (adapted from my friend’s Teczcape’s luffa tomato soup) repeatedly. It is a soup and veg dish in one, light tasting and also very healthy. Since luffa flesh is spongy, it readily absorbs any nice broth it is cooked in. Sometimes I also add some mung bean noodles (tang hoon) to soak up all that nice soup and to transform it into a simple one-dish meal.

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If you have ready soup stock on hand (if not you can use instant chicken stock like I did), you can whip this up in 20 minutes from start to finish. You can also use plain water and season it to your liking (salt, pepper/ soy sauce/ikan bilis).


Luffa (Ridge Gourd)

This is luffa aka angled gourd/ridge gourd/sponge gourd (丝瓜). Strangely, I have seen it all my life, but it never occurred to me to find out what it tasted like or how to cook it. I’m glad I tried it. Do you know each gourd has exactly 10 ridges? Read this post to find out more about this vegetable.

Leave a Comment

9 Responses to “Luffa Tomato Soup”

  1. B — May 19, 2015 @ 10:37 am

    I love the spongy and light texture of the luffa gourd, especially in soupy broth. They go well with stir-fry eggs too.


  2. tigerifsh — May 19, 2015 @ 11:50 am

    Hope you enjoy your first experience with luffa :)

    Sometimes I swirl in an egg towards the egg, and serve them over noodles. One-dish noodle soup for lazy-cooks like me.

    Luffa is also good with clams – quite a popular dish in Taiwan.

    If you see another type of luffa (fatter version, no ridges), you shd try it as it yields much more flesh than this ridge-version.


    • wiffy replied: — May 20th, 2015 @ 10:41 am

      the fatter version without ridges, is that marrow gourd? Would love to cook with that next time. Egg drop soup sounds good to me too. Thanks for sharing.


      • tigerfish replied: — May 21st, 2015 @ 11:02 am

        I don’t think it is marrow gourd though it looks similar?


        I don’t know why there is a Taiwanese version of 丝瓜 though.

        • wiffy replied: — May 21st, 2015 @ 11:14 am

          Oh, that’s unusual. Thanks for link and pic. will keep a look out :)

  3. Angie@Angie's Recipes — May 20, 2015 @ 1:10 am

    Used to eat lots of luffa soup during the summer season. My mom made it with silky tofu, pork or like yours, simply with tomatoes.


  4. Juliana — May 21, 2015 @ 11:00 am

    I have not had luffa for ages…my mom used to cook it with ginger…and I did not know about the 1o ridges…so interesting!
    I like that you added tomato and chicken stock…looks delicious!
    Hope you are enjoying your week Wiffy :)


  5. cquek — June 27, 2015 @ 11:57 pm

    i am going to try out your recipe.


  6. Lijiuan — August 28, 2016 @ 3:04 pm

    Thanks for the recipe! Added tang hoon and made it for lunch yesterday. :)