The light soup of loofah is made as follows:

Tools/materials: loofah, shrimp, eggs, salt, cooking oil, clear water, pot, chopsticks, bowl, chopping board and knife.

1. Remove the shrimp head and clean the shrimp line for later use.

2. The skin of the loofah is peeled off, and the hob is cut into pieces. If you want the taste to be crisp, don't cut the skin too clean, leaving a little skin.

3. Heat the oil in a hot pan, add the shrimp, fry until both sides change color, pour in boiling water, cover the lid and bring to a boil.

4. Pour in the loofah and boil it again. After boiling, turn to medium heat and cook for 2-3 minutes. The time is slightly adjusted according to the size of the loofah.

5. Fully break the eggs and pour them into the pot. When pouring, stir them with chopsticks. After the water is boiled again, add salt to taste, and the light loofah soup will be ready.