White Gourd and Scallop Soup

March 23, 2025 15 Minutes Medium

Nutritional Information

380 kcal
Calories
40g
Protein
30g
Carbohydrates
8g
Fat
Recipe Soup
White Gourd and Scallop Soup

This Tomato and White Clam Soup with Luffa is a light, refreshing dish bursting with umami flavors and natural sweetness. Fresh white clams add a delicate brininess, while juicy tomatoes bring a tangy depth, enhanced by simmering in savory chicken broth. Tender luffa, cut into roll-shaped pieces, soaks up the rich broth, adding a subtle crispness. A hint of ginger balances the flavors with a warm, aromatic touch. The secret to this soup’s intense taste? Boiling and peeling the tomatoes first, then simmering them to concentrate their flavor before adding the clams and luffa—just until the clams open and the luffa turns vibrant green. Quick, healthy, and packed with coastal-inspired goodness, this soup is perfect as a light meal or appetizer. Ready in minutes, it’s a delicious way to enjoy seafood and garden-fresh produce in every spoonful!

Ingredients

Main Ingredients

Secondary Ingredients

Sauce and Seasonings

Instructions

0% Complete
1
Step 1
Rinse the white clams clean, peel and cut the luffa into roll-cut shapes, and score the tomatoes with a cross on the back. Slice the ginger into pieces.
Step 1
2
Step 2
Boil water in a pot, then put the scored tomatoes into the pot and easily remove the skin. Cut them into thin slices or chunks.
Step 2
3
Step 3
Use a clean pot, add three bowls of clear water and ginger slices. Bring to a boil over high heat, then add the tomato slices and chicken broth.
Step 3
4
Step 4
After the soup in the pot boils again, uncover and simmer for three minutes (this makes the tomato flavor more intense). Then add the white clams and luffa to the boiling soup, cover the pot and wait until the clams open and the luffa turns green. Turn off the heat.
Step 4

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