Shrimp, Luffa, and Tofu Soup – A Light and Nourishing Delicacy

Peel and slice the luffa into thin rounds.
Cut the tofu into cubes and set aside.
Mince the garlic, slice the onion, and slice the ginger.
Cook the Shrimp:

Heat the olive oil in a large pot over medium heat.
Add the garlic, onion, and ginger slices to the pot, sautéing until fragrant, about 2-3 minutes.
Add the shrimp and cook for 2-3 minutes, or until they turn pink and opaque. Remove the shrimp from the pot and set them aside.
Make the Broth:

In the same pot, add the vegetable or chicken broth and bring it to a gentle boil.
Once boiling, add the luffa slices and tofu cubes. Reduce the heat to low and let the soup simmer for 10-15 minutes, until the luffa becomes tender and the tofu absorbs the flavors of the broth.
Season the Soup:

Stir in the soy sauce and sesame oil. Taste the soup and adjust the seasoning with salt and pepper as needed.
Add the cooked shrimp back into the pot, letting them warm through for another 2-3 minutes.
Serve:

Ladle the soup into bowls and garnish with fresh cilantro or green onions if desired. Serve hot.
Serving and Storage Tips