Hello & Nyob Zoo Everyone!

Today’s soup is for anyone who has an old soul like me! A simple and soothing zaub quas laug (dish for the elders) soup: Luffa Gourd Soup w/ Mushrooms. This is my mom’s favorite way to use young luffa gourds. They are sweet and soaks in broth well when used in a soup.

Components of a zaub quas laug dish (dish for the elders):

1. Simple
2. Light
3. Contains vegetable
4. Contains a type of herb

If you want to make something that is on the lighter side, this one’s for you. It’s also vegetarian! For those who are new to Hmong food, I hope you give this recipe a try and let me know if it suits your palette. And for those who wants to learn more on what kind of dishes you can cook for your grandparents/parents, I hope this one will help you out a bit. Let me know if you like eating luffa gourds and how you like to cook with it. 🙂 Happy Cooking!

Main Ingredients

Luffa Gourds: Also known as Chinese okra, Thai okra, Silk squash, sponge gourd, petola and many more, these young luffa’s are super sweet and textually amazing in soups. Since they are spongy, they do a great job at soaking any broth. We love using them in soups. In Hmong Leeg, we called luffa gourds Taub Ntxuav Yag which literally translates to as a pumpkin or squash that washes pans. Makes sense yeah? The luffa you are most familiar with are luffa sponges: The ones you use to wash yourself or maybe dishes. When luffa gourds are at their prime/mature growing state, they will get super spongy and coarse inside. That’s when they are used to make the luffa sponges you use today. Pretty interesting yeah?

Young luffa gourds are sweet and light/airy in texture. You can find them at your local Asian grocery store.

Mushrooms and luffa gourds
Simply boil with herbs/spices and you have yourself a classic Hmong soup 🙂
Luffa Gourds are sweet when used in a soup. The simplicity of this soup will warm your soul on a cold rainy day.
Enjoy with some rice. I love adding rice to my bowl of luffa soup and enjoy it as is. Yum!

Enjoy!

-C.HerCreations

LUFFA GOURD SOUP w/Mushrooms: Taub Ntxuav Yag Hau Ntsug Nceb

Serves: 4-6 Prep Time: 10 minutes Cooking Time: 5-10 minutes 5-10 minutes

Nutrition facts: 200 calories 20 grams fat

Pin

Print me

Ingredients

• 4 cups water
• 3 Chinese okra (peeled & sliced)
• 3 Silk squash/luffa gourds or Thai okra (peeled & sliced)
• 1/2 lb oyster mushrooms (bite size pieces)
• 8 oz wood ear mushrooms (rinsed well)
• 1 lemongrass (smashed)
• 2 tsp salt
• 2 tsp mushroom seasoning
• 3-4 Thai chili peppers (slivered)
• 4-5 sprigs of cilantro
• Optional: Thai Basil

Instructions

In a pot, add the water and bring it to a boil. Then add in the wood ear mushrooms, sliced luffa gourds, oyster mushrooms, and lemongrass. Cover and bring it to a boil for at least 3-5 minutes. Then add in the salt, mushroom seasoning, and slivered chili. Boil for 2-3 more minutes and then add in the cilantro. Turn off the heat and taste for seasoning. Served hot with a side of rice. Enjoy!

Notes

Adding meat is optional. Chicken, pork, or smoked beef is best for this soup.