Loofah and Grass Carp Tail Soup

Why people make this soup

When the height of summer hits and you feel hot, thirsty and a bit irritable, Nourilo reaches for loofah. Simmered with a pan-fried grass carp tail and a few slices of ginger, it turns into a clear, naturally sweet bowl that feels genuinely cooling. In the southern Chinese tradition loofah is valued for clearing summer heat and easing that prickly, restless feeling that comes with sweltering days.

Method

1. Peel the loofah and cut it into chunks.
2. Rinse the grass carp tail and pan-fry it in a little oil until fragrant.
3. Put all the ingredients into about 1.5 L of water, bring to a strong boil and simmer for 30 minutes. Serve the soup together with the ingredients.

Nourilo’s Tips

Tender loofah is cool and slippery, and eating a lot can tax your middle (your digestive energy). For soup, choose a slightly more mature loofah. If you are stir-frying tender loofah instead, cook it through fully so it does not loosen the bowels.