Let’s add to the rich menu for soup on your family’s peaceful vegetarian day with 2 delicious, sweet, and light ways to cook luffa soup that are appealingly unique and incredibly satisfying. Get into the kitchen with TasteVN to pocket the recipe and tips to showcase your cooking skills!
1. Luffa Soup with Tomatoes
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Preparation
15 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Luffa Soup with Tomatoes For 20 – 30 people
Tomatoes 10 kg Luffa 10 kg Silken tofu 3 kg Green onions 200 gr Cilantro 100 gr Chili 50 gr Bean sprouts 2 kg King oyster mushrooms 5 kg Cooking oil 5 tablespoons Vegetarian seasoning 8 tablespoons Common spices a little (Sugar/ salt/ monosodium glutamate)
Ingredient Image
How to make Tomato Squash Soup
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Prepare the ingredients
About 10kg of tomatoes, wash them clean, then use a knife to cut them into bite-sized wedges. 5kg of oyster mushrooms, tear them into bite-sized pieces, then soak in a basin of diluted salt water for about 5 minutes, then take them out, rinse with water, and let them drain.
10kg of squash, peel it clean, wash it thoroughly, and cut it into thin slices. Wash the bean sprouts with water and let them drain.
About 3kg of soft tofu, cut into small pieces. Green onions and cilantro, trim off the roots and chop them finely. Chili peppers, cut into small slices.
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Stir-fry tomatoes and mushrooms
Place a pot on the stove, add 5 tablespoons of cooking oil, wait for the oil to heat up, then add the tomatoes and oyster mushrooms and stir-fry on high heat, continue adding seasonings including 8 tablespoons of vegetarian seasoning, 5 tablespoons of salt, 2 tablespoons of monosodium glutamate, and 6 tablespoons of sugar, and stir-fry for about 5 minutes.
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Cook the soup
Next, add 10 liters of filtered water into the pot with the stir-fried tomatoes and mushrooms, boil over high heat until the water boils, then reduce to medium heat and add the chopped gourd to cook for about 10 minutes.
Then add 2kg of bean sprouts and mix well, followed by the chopped green onions, cilantro, and chili, mixing everything together.
Finally, gently stir in the soft tofu to avoid breaking it.
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Final product
The soup is sweet and clear, well-seasoned, the vegetables are soft, and the light sourness of the tomatoes blends perfectly with the sweetness of the gourd and mushrooms.
2. Gourd soup with mushrooms
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Preparation
15 minutes
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Processing
30 minutes
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Difficulty
Easy
Ingredients for Squash Soup with Mushrooms For 2 – 3 people
Straw mushrooms 100 gr Squash 1 fruit (about 500gr) Green onions 2 stalks Cilantro 2 stalks Cooking oil 2 tablespoons Common seasoning a little (salt/ monosodium glutamate/ ground pepper)
How to choose fresh and delicious mushrooms
- When buying straw mushrooms, pay attention to choose those that are intact, not bruised, have the characteristic aroma of mushrooms, are round, and still have buds. Do not choose mushrooms that have fully opened caps and have a foul smell.
- When selecting fresh mushrooms, you should choose those with bright colors and appealing scents. Do not select mushrooms that are bruised or have a rotten smell.
- Clean mushrooms usually have a characteristic smell, are off-white, not musty, have an unusual smell, and have a uniform, pure white appearance.
How to make Squash Soup with Mushrooms
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Prepare the ingredients
Peel the squash, wash it thoroughly, and cut it into bite-sized slices. Clean the mushrooms by removing any dirt attached, then soak them in diluted salt water, rinse, and drain.
Cut off the roots of the green onions and cilantro, wash them thoroughly, and chop them finely.
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Sauté the mushrooms
Place a pot on the stove, add 2 tablespoons of cooking oil, wait for the oil to heat up and then add in the chopped green onion to sauté until fragrant and golden, next add 100g of prepared mushrooms and quickly sauté on high heat for about 3 minutes.
Next, add 1 small pumpkin that has been chopped and sauté for another 3 minutes, then season with spices including 1/2 teaspoon of salt, 1 teaspoon of monosodium glutamate, and 1 teaspoon of ground pepper.
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Cook the soup
Then, pour about 500ml of filtered water into the pot with the sautéed mushrooms, cover the lid and cook on high heat until the water boils.
When the water boils, reduce the heat to medium for the pumpkin to cook, then add in chopped green onions and coriander, stir well and turn off the heat.
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Final Product
The gourd soup cooked with mushrooms has natural sweetness from the mushrooms and gourd, and the mushrooms are stir-fried beforehand, making the broth very fragrant mixed with the aroma of onion and coriander, enhanced by the spicy taste of ground pepper, very refreshing and appealing.
How to Choose Fresh and Delicious Gourds
- Choose young gourds that have fine hair on the skin, and when you gently press the gourd with your hand, the skin should feel soft.
- Choose gourds that are not too big but feel firm and heavy in hand, indicating that they have dense flesh and are not spongy.
- Choose gourds with thick stems, fresh sap marks, and straight shapes without bends for better taste.
- Avoid old gourds that no longer have fine hair, show signs of bruising, or have dark spots because they lack sweetness and high nutritional value.
With 2 simple ways to cook vegetarian gourd soup using main ingredients from gourd and mushrooms that TasteVN has just shared, we hope to help you have a delicious and more diverse vegetarian meal. Wishing you success!
