Zucchini Soup with Salted Shrimp recipe - ingredients, nutrition and when to eat it
This light summer home-style soup is seasoned with salted shrimp and simmered with zucchini in a clear broth.
This light summer home-style soup is seasoned with salted shrimp and simmered with zucchini in a clear broth. The tender squash pairs with the savory depth of the salted shrimp, making it a comforting warm broth to serve with a meal.
Soups & stews · 20 minutes to cook
Nutrition (per 496.6g serving): 43.6 kcal · protein 2g · carbohydrate 7.3g · fat 1.3g · sodium 225.2mg
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: Salted shrimp varies in saltiness by brand, so start with a little and adjust the seasoning at the end.
Tips: Zucchini can turn mushy if simmered too long, so turn off the heat as soon as it softens.
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Ingredients (1 serving)
- Korean zucchini — 0.5 pc
- Salted shrimp — 0.5 tsp
- Green onion — 0.2 pc
- Garlic — 0.5 clove
- Water — 1.5 cup
- Sesame oil — 0.3 tsp