A Summer Health Essential: Refreshing Luffa, Shiitake Mushroom, and Tofu Skin Soup

A Summer Health Essential: Refreshing Luffa, Shiitake Mushroom, and Tofu Skin Soup

On a scorching summer day, a refreshing and delicious soup not only quenches thirst but also provides a nutritional boost. Today's recipe, featuring a variety of seasonal ingredients, is both light and nutritious, making it a perfect summer dish.

Ingredients (Serves 3-4)

2 loofahs (approximately 500g)

8 fresh shiitake mushrooms

15g dried shrimp (dried shrimp)

2 tofu skins

10 goji berries

Rapeseed oil to taste

1 teaspoon cooking wine

A pinch of pepper

Salt to taste

Cooking Instructions

1. Preparing the Ingredients

Rinse the dried shrimp in clean water and soak in 1 teaspoon of cooking wine for 15 minutes. This removes the fishy smell and enhances the flavor. Peel the loofah, cut into dice, and immediately soak in salt water. This step will effectively prevent the loofah from oxidizing and darkening. Soak the tofu skin in warm water until softened, then cut into strips. Wash and slice the shiitake mushrooms thinly, then set aside.

2. Blanching

Boil a pot of water and blanch the sliced shiitake mushrooms for 1 minute. This will remove the characteristic earthy smell of mushrooms and enhance their smoothness. Drain the water after blanching.

3. Stir-fry the ingredients

Pour an appropriate amount of rapeseed oil into a hot pan. First, add the drained loofah cubes and stir-fry over medium heat until softened. Then, add the blanched shiitake mushrooms and soaked dried shrimp, and stir-fry quickly until evenly combined. Be sure to retain the soaking water; it is the secret to the umami flavor of the soup.

4. Simmer the soup

Add an appropriate amount of boiling water (approximately 800ml) and the water used to soak the dried bean curd into a pot. Bring to a boil over high heat, then reduce to medium-low and simmer for 5 minutes. When the soup begins to thicken, add the softened tofu skin strips and continue to simmer for 2 minutes. Season with salt to taste.

5. Garnish

Before turning off the heat, sprinkle a little pepper to enhance the flavor and garnish with washed goji berries. Pour the soup into bowls. A bowl of bright, fragrant loofah, mushroom, and tofu skin soup is ready.

Cooking Tips

Ingredient Substitutions:

Shrimp or dried shrimp can be substituted for the dried shrimp.

Vegetarians can omit the dried shrimp and use shiitake mushrooms for a more umami flavor.

For a richer texture, add soft tofu.

Storage Tips:

It is recommended to eat immediately after cooking, as loofah tends to discolor over time.

If storing, do not add bean curd sheets; add them just before serving.

Nutritional Highlights:

Luffa is rich in vitamin C and B vitamins.

Oyster mushrooms are rich in protein and various minerals.

Tofu sheets are a soy product and provide high-quality plant protein.

The most striking feature of this soup is its light yet savory flavor, perfectly blending the flavors of the various ingredients. The freshness of the loofah, the savory shiitake mushrooms, the salty freshness of the dried shrimp, and the bean fragrance of the bean curd sheets create a rich, layered taste. Especially during the hot summer months, a bowl of this clear soup replenishes hydration without burdening the stomach.

Remarkably, this soup requires almost no complicated seasoning, relying entirely on the natural flavors of the ingredients, making it a truly "authentic" and healthy soup. It's a perfect choice for both a casual meal and entertaining guests. Next time you're craving soup without the added greasiness, try this recipe; I'm sure it'll surprise you.