Korean Zucchini Soup recipe - ingredients, nutrition and when to eat it
Korean zucchini and tofu are simmered in anchovy stock and seasoned with salted shrimp to make a clear soup.
Korean zucchini and tofu are simmered in anchovy stock and seasoned with salted shrimp to make a clear soup. Its tender zucchini and subtle savory flavor are perfect for a light lunch or dinner.
Soups & stews · 20 minutes to cook
Nutrition (per 623g serving): 135.6 kcal · protein 12.9g · carbohydrate 13.2g · fat 4.2g · sodium 686mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Don’t slice the zucchini too thin so it keeps its shape after cooking.
Tips: Add the salted shrimp after the broth comes to a boil so its flavor stays distinct.
Tips: Avoid stirring vigorously after adding the tofu so it doesn’t break apart.
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Ingredients (1 serving)
- Water — 350 ml
- Dried anchovies — 5 g
- Korean zucchini — 0.5 pc
- Tofu — 0.3 block
- Onion — 0.3 pc
- Salted shrimp — 1 tsp
- Garlic — 1 clove
- Green onion — 0.3 stalk