Easy 15 min Healthy Dinner Idea: Medicinal Noodle Soup

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    This was my equivalent of a chicken noodle soup as a kid, especially as the weather transitioned into harsh NYC winter. The main ingredients that make this noodle soup so healing are the luffa gourd (丝瓜络) and goji berries.

    In traditional Chinese medicine, luffa is a neutral food that helps to detox the body through its effect on the liver, stomach, and lungs. From a nutritional perspective, the gourd is a fantastic source of Vitamin A, C, and magnesium. Goji berries are known for their high levels of antioxidants and they’re just a delicious pop of sweetness!

    The whole soup just takes 15 mins and the coolest part is watching the soup turn a milky color from the gourd.

    Serves 2


    • 1/2 sponge gourd (aka Luffa gourd)

    • 2 eggs

    • 6-7 mushrooms

    • 4 cups water

    • 1 tsp goji berries

    • 1 tsp of salt for the gourd and 1 tsp of salt for the soup

    • Handful of rice noodles (optional)


    • Skin the gourd until there’s no more hard green peel left on the surface

    • Meanwhile, bring the 4 cups of water to a boil

    • Cut the gourd into bite size triangle pieces and sprinkle some salt on top to help remove excess moisture

    • In the meantime, heat up a non stick skillet and fry the two eggs until well done on both sides

    • Remove the eggs and add in you mushrooms, stir frying until the mushrooms are golden

    • While the mushrooms are cooking, cut the eggs into bite size squares, and set to the side

    • Once the mushrooms are golden, squeeze out any excess water from the gourd and add to the pan

    • Sauté until the gourd is golden, then add the eggs back in, along with 4 cups of boiling water

    • Add in the rice noodles to the boiling soup and cook for about 5 mins or until the noodles are done

    • Lastly add in the goji berries, letting them cook at a simmer for 2 mins, and salt to taste — Enjoy!