Ingredients:
– Several luffa gourds (preferably young ones).
– Clams.
– Dried onions, betel leaves.
– Other common spices.
How to choose luffa gourds:
You should buy luffa gourds during the right season as this is when they are the most delicious. Choose ones with bright green color, firm to the touch, fresh stems, without black spots or insect bites.
How to choose clams:
Here, I am using pre-prepared clams so you need to make sure to choose a reputable place to buy them with clear origin and expiration date, ensuring food safety. If you choose whole clams, you should select big ones, firm to the touch, hard shells, tightly closed. Avoid buying clams with cracked shells or strange smells.
To make luffa gourd and clam soup, you only need simple ingredients.
Instructions:
– Clean the clams, boil them and separate the clams into a bowl, keeping the clam broth.
– Peel and cut the luffa gourd into pieces.
– Finely chop the dried onions.
– Rinse and finely chop the betel leaves. The more betel leaves, the more fragrant and delicious the soup.
– Sauté the dried onions with some cooking oil until fragrant, add the clams and stir-fry quickly for a few seconds, add the luffa gourd, if it’s too dry, you can add some water to stir-fry the luffa gourd more easily. Boil the clam broth in another pot until it boils. When the luffa gourd is almost cooked, pour the boiled clam broth into it, season with a little soup powder and seasoning to taste, add the betel leaves and turn off the heat.
It’s best to eat luffa gourd and clam soup while it’s still warm to avoid any fishy taste. This soup adds richness and attractiveness to your family meals.
Luffa gourd and clam soup is done, serve it in a bowl and enjoy. The clear and cool broth carries a gentle aroma of luffa and a sweet and delicious taste. The crunchy clams and tender and sweet luffa are also incredibly flavorful.
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