Simple Cantonese-Style Loofah Soup

This is a simple loofah soup, the way my mom makes it—Cantonese-style, with just a few ingredients: loofah, garlic, and dried shrimp. It’s light and full of flavor. The kind of soup that just tastes like home.

It also happens to be quick, easy, and super affordable to make. Seriously—just a handful of ingredients, one pot, and about 15 minutes is all you need.

I grew up eating this, and now it’s one of those comfort foods I always come back to. It’s the perfect easy soup when you want something soothing and nourishing without too much fuss or time in the kitchen.

Asian Mom’s Way (a.k.a. No Measuring Ever)

My mom doesn’t follow recipes—she just knows, you know? It’s all by feel, by taste, by memory. If you grew up in a Chinese household, you probably get it.

But for anyone who wants to try this at home, I’ve done my best to actually quantify it so you can recreate it in your own kitchen.

🥒 How to Pick a Good Loofah (for Soup)

Loofah—also known as luffa or Chinese okra—is a type of gourd. When young, it’s tender and perfect for soups and stir-fries. When mature, it becomes fibrous and is used to make bath sponges!

Here’s what to look for when shopping:

• Size: Pick smaller to medium-sized loofahs. They’re usually more tender.

• Skin: Look for bright green, unblemished, and slightly ribbed skin. Avoid ones that look dull, yellowish, or too big—they’re likely overripe and tough.

• Texture: Give it a gentle wiggle. It should feel wiggly but not rock-hard.

If you accidentally get an older one (been there!), it’ll be stringy and fibrous even after cooking. Not ideal, but you can still use it to flavor the soup and discard the solids—exactly what we do for Rambo’s version.

🐶 A Note About Dogs & Loofah Soup

Just to clarify: this loofah soup recipe is meant for humans, not dogs.

We do make a smaller, dog-friendly version for our senior pup, Rambo. He loves vegetables, but since dogs have different dietary needs, we make a few changes:

• We soak the dried shrimp extra long in hot water to reduce saltiness. We only use a few pieces.

• We skip the oil, garlic, and all seasoning entirely.

• My mom simmers loofah with a bit of lean meat (like chicken breast or pork) for flavor.

That way, Rambo still gets to enjoy a warm, nourishing soup. Just wanted to make sure no one accidentally feeds the human version to their pups.

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Loofah Soup

Ingredients

• 2 loofah (peel and cut into chunks)
• 1 handful of dried shrimp
• 1 whole garlic
• 1 tbsp neutral oil
• 3-4 cups water
• salt and white pepper

Instructions

1. Start by heating oil in a pot over medium-high heat. Sauté the garlic until fragrant, then add the dried shrimp and stir for about a minute to release their aroma and deepen the flavor.
2. Add the sponge gourd. Cook for a few minutes
3. Pour in water and let it cook until soft and tender, about 5 minutes.
4. Add salt and pepper to taste, then serve.

🍲 If You Try It...

If you make this soup, I’d love to hear how it turns out! Did it remind you of something your family used to make? Did you tweak it a little?

Leave a comment below —I’d be so happy to see your version of this cozy (and cheap!) little cantonese classic.