Loofah, Dried Scallop and Peanut Soup

Why people make this soup

After giving birth, many mothers find their milk supply slow to establish, and traditional Chinese food therapy has long turned to loofah for this purpose. Loofah is rich in B vitamins and is valued for its mild cooling, phlegm-clearing nature, as well as the folk belief that its fibrous interior channels (the luffa sponge network, called “si gua luo”) carry a gentle circulation-supporting quality that may help promote milk flow. Older, more mature loofah is traditionally considered even more beneficial. Combined with peanuts and dried figs — classic galactagogue foods in Cantonese cooking — and protein-rich dried scallops and shiitake mushrooms, the result is a soup that is light, naturally sweet and genuinely pleasant to eat on a warm summer day.

Method

1. Peel the loofah and cut into generous chunks. Set aside.
2. Soak and rinse the red-skin peanuts and dried scallops separately.
3. Soak the shiitake mushrooms until soft, remove the stems, and slice along with the dried figs.
4. Place the scallops, peanuts, figs and ginger into a pot with 1.8–2.1 L of water. Bring to a boil, then simmer for 45 minutes.
5. Add the loofah chunks and continue to cook for another 15 minutes.
6. Serve with the soup and all the cooked ingredients — eating the solids matters too.

Nourilo’s Tips

This soup has a clean, naturally sweet flavour that suits people of all ages. Beyond its lactation-supporting role, it is also a gentle everyday soup for people who feel fatigued, mentally sluggish, or who have irregular periods. Those recovering from illness who are not yet ready for strongly warming tonics will find it kind to the stomach. Aim for 3–4 servings per week during the nursing period rather than drinking it every day.

For the figs: American-origin dried figs are considered high quality; Middle Eastern varieties are also good.