Description
A clear soup combining 'Sigua' (loofah)—which turns gooey when heated—and highly elastic Taiwanese fish balls (Yu Wan). Fills the stomach with surprisingly low calories.
Restaurants serving Loofah and Fish Ball Soup
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Loofah(Sigua)
- Yu Wan(Taiwanese fish balls)
- Ginger
- Salt
- White pepper
- Sesame oil
Instructions
- [Authentic Recipe]
- Peel hard green loofah (Sigua) skin with a peeler, halve lengthwise, cut into 1cm thick half-moons.
- Heat a little oil in a pot, briefly sauté shredded ginger and loofah.
- Pour water, boil, add Taiwanese fish balls (Yu Wan).
- When fish balls puff and float, and loofah turns translucent and gooey, season with salt and white pepper.
- Drizzle a few drops of sesame oil to finish.
Learn more Spice, substitutes, tips
Key spices
Natural sweet loofah aroma and fish paste umami
Substitutes at Japanese supermarkets
Winter melon (texture sub if loofah is unavailable)
Pairing
Fried rice、Strong-flavored Taiwanese bentos
Trivia
[For Health Conscious] Taiwanese loofah is softer than Japanese ones, releasing massive sweet dashi (moisture) when heated. Fish ball saltiness and loofah sweetness create a perfect contrast. Loofah is highly diuretic, and fish balls supply protein, making it a perfect meal during diets.
Eating tips & etiquette
[Unique Eating] Plop white rice into this soup, making a 'loofah and fish ball porridge (Tang Fan)' to shovel down smoothly—a stomach-friendly Taiwanese home taste!
Allergen
Seafood (Fish paste), Soy (from sesame oil), Sesame