Add 1 tablespoon of salt, 1 tablespoon of white pepper powder, 1 tablespoon of cornstarch, 1 egg white, and squeeze in some ginger juice to remove the fishy smell.

Stir the mixture thoroughly in one direction until it becomes sticky.

Peel the loofah and cut it into large chunks or as desired.

Mince some garlic and slice a piece of ginger for later use.

Heat a little oil in a pan and stir-fry the loofah with some ginger and garlic for a few moments.

Add an appropriate amount of water and bring it to a boil.

Once boiling, add the homemade shrimp balls to the pot.

Cook for two to three minutes, then add salt to taste.

Finally, sprinkle some chopped green onions and the soup is ready to serve.