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.

Who it suits / who should be cautious

• Well suited for breastfeeding mothers with low or insufficient milk supply, as well as those recovering from childbirth who feel low in energy or have a poor appetite.
• Also suitable for people with irregular menstrual cycles, physical fatigue, low vitality, or those recovering from illness who are not ready for rich tonics.
• Generally gentle and safe for the whole family including children. No strong cautions, but as always, moderation is sensible.

Why these ingredients (the food-therapy logic)

• Loofah (si gua): Cooling and phlegm-clearing; the fibrous channels of the gourd are traditionally associated with promoting the flow of qi and blood in channels, which is linked to milk production. Mature loofah is preferred.
• Red-skin peanuts (hong yi hua sheng): The red skin is considered to have blood-nourishing properties; peanuts are a time-honored ingredient for supporting lactation in Cantonese cuisine.
• Dried figs (wu hua guo): Sweet, neutral in temperature; traditionally regarded as beneficial for milk production, appetite and general recovery.
• Dried scallops (yao zhu / Conpoy): Nourish yin and support kidney function; rich in protein and glutamic acid, they add natural umami and nutritional depth.
• Shiitake mushrooms (dong gu): Traditionally used to strengthen the stomach and support digestion — helpful for postpartum mothers whose appetite may be weak.
• Ginger: Warms the middle and helps balance the mild cooling nature of the loofah.

Ingredients (3–4 bowls)

Ingredient	Amount	Notes
Loofah (luffa)	1 medium	Peel, cut into chunks; use older loofah for stronger effect
Red-skin peanuts	~37 g (1 liang)	Soak and rinse before use
Dried figs	4 pieces	Slice in half to release flavour
Medium dried scallops (Conpoy)	4 pieces	Soak and rinse before use
Dried shiitake mushrooms	6 pieces	Soak, remove stems, slice
Fresh ginger	2 slices

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 6–7 bowls 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.

Bro Niu’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.

Community questions answered (selected)

• Q (Carman): Can this soup be taken every day? Bro Niu: About 3 to 4 times a week is ideal.

• Q (meimei): There are several types of dried figs — which variety is best? Bro Niu: American dried figs are excellent quality. Middle Eastern varieties are also very good.

• Q (reader): After having an MRI, what soup can help clear contrast dye from the body? Bro Niu: Pumpkin, tomato and carrot are richest in pectin, which is associated with helping remove heavy metals and toxic substances. Use them to make a lean pork soup and be sure to eat the vegetables, not just drink the broth.

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Published May 15, 2021 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.