“Shrimp, Luffa, and Tofu Soup – A Light and Nutritious Asian-Inspired Delight”

Peel and devein the shrimp, then set aside.
Peel the luffa and slice it into thin rounds. If the luffa has tough seeds, scrape them out before slicing.
Cut the tofu into small cubes.
Cook the Aromatics:

In a large pot, heat the sesame oil over medium heat.
Add the minced garlic and ginger, sautéing until fragrant, about 1-2 minutes. Be careful not to burn them.
Add the Broth:

Pour the chicken or vegetable broth into the pot and bring to a gentle boil.
Stir in the soy sauce, oyster sauce (if using), and white pepper. Adjust the seasoning with salt to taste.
Add the Luffa and Tofu:

Add the sliced luffa to the pot and let it cook for about 5 minutes, until it starts to soften.
Gently add the tofu cubes into the soup and cook for an additional 3-4 minutes, allowing the tofu to heat through and absorb the broth’s flavor.
Cook the Shrimp:

Add the shrimp to the soup, cooking until they turn pink and are fully cooked through, about 2-3 minutes.
Final Touches:

Taste the soup and adjust the seasoning with more salt or soy sauce if needed.
Garnish with chopped spring onions and fresh cilantro before serving.
Serve:

Serve this comforting soup hot, paired with a side of steamed rice or as a standalone dish. Enjoy!
Serving and Storage Tips: