Luffa or petola (勝瓜) egg drop soup

This is a simple, easy-to-cook and absolutely delicious soup. TCM recommends having 5 food colours at each meal but I only managed 4. Fortunately, the steamed rice will make the 5^th colour. LOL

Sin qua (勝瓜) is a dark green elongated melon with ridges that run lengthwise making the skin rough and angular. It is called luffa, Chinese okra, angled luffa and ridged gourd in English and, petola in Malay. It should be eaten when it is young otherwise the flesh becomes quite fibrous when allowed to fully ripen. The spongy flesh is sweet and the seeds have a very soft texture. It is loaded with nutrients such as dietary fibre, calcium, iron, magnesium, potassium, zinc, vitamins A, B and C. It is useful for treating and preventing colds, for nasal swelling and sinus problems. It can help restore absent menstrual periods and increase milk flow in nursing mothers. Some people use it for arthritic and muscle pain.

Ingredients

1 sin qua

1 egg

3 pieces wan yee

A few kei chi

Soak the wan yee and break into smaller pieces

Oh oh I bought an old sin qua today

Look at the big seeds when I cut it, they felt very fibrous

This is what a young sin qua looks like

The seeds are soft and small and the flesh is spongy

Prepare the soup stock

Put in all the ingredients (except the egg) as they all cook very fast

Cook on low heat for 5 minutes

Beat up the egg and pour it slowly into the soup

Turn off the fire so that the egg will not get overcooked

An alternative way to cook the petola soup.

This is another way to cook soup with this vegetable. In fact, the children prefer the soup cooked this way.

Cut the petola slantwise into fairly thin slices then julienne the slices.

Put the petola into a container with 2 eggs.

Prepare the soup stock.

Once the stock is boiling, add the petola and let it soften.

Beat up the eggs.

Lower the fire and slowly pour in the egg.
Add seasoning and the soup is ready.

Serve hot with rice.