Chinese medicine believes that the combination of loofah, tofu and eggs is good for the spleen and stomach. This is a soup that tastes light but is good for the body.
Prep Time8 mins
Cook Time10 mins
Total Time18 mins
- 1 Loofah
- 2 eggs
- 400g silk tofu
- 1 piece ginger
- 1 green onion chopped
- 1/2 teaspoon salt
- Vegetable oil
Cut the tofu into 1-2cm cubes and soak it in a bowl with brine. Peel the loofah and cut it into pieces.
Beat the eggs in the bowl, add the white sugar, and stir with a whisk.
Add 3 bowls water and ginger in a wok. Cook it until boiling. Add tofu and loofah and continue to cook until boiling.
Pour the egg in the wok and mix well. Sprinkle salt, oil and green onion on it. Transfer it on a large bowl and serve.