From Xander's Kitchen's kitchen in Indonesia.

Originally published on Cookpad Indonesia as Oyong kuah telur, with US measurements.

Luffa Soup with Egg

Name: Luffa Soup with Egg
Total time: 900 s
Yield: 4 servings
Cuisine: American
Ingredients: 4 young luffa gourds; 2 cloves garlic, crushed and minced; 1 chicken egg; Salt and sugar to taste; as needed Water

Xander's Kitchen @xanderskitchen

Jakarta , Indonesia

This luffa soup with egg is one of my comfort foods. It's the best when my mom makes it. Somehow, everything my mom cooks always tastes better 😁. When I'm not feeling well, I love eating this vegetable dish. It feels warm and comforting. It's easy to make, quick, and delicious. My kids love it too. I happened to get some young and fresh luffa, which makes it taste even better.

Xander's Kitchen @xanderskitchen

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Ingredients

15 minutes

4 servings

4young luffa gourds
2 clovesgarlic, crushed and minced
1chicken egg
Salt and sugar to taste
as neededWater

Saved

Steps

15 minutes

1

Peel the luffa, wash, and cut into pieces.
2

Heat oil and sauté the garlic until fragrant. Add the egg and stir-fry with the garlic to avoid a fishy smell. I don't like adding the egg later without stir-frying; it smells fishy. But if you stir-fry the egg first, the broth won't smell fishy.
3

Add enough water and the luffa. Season with salt and sugar to taste. Bring to a boil. Don't cook too long to prevent the luffa from becoming too soft. Taste and adjust seasoning. Remove from heat.