Zucchini and Tofu Soup recipe - ingredients, nutrition and when to eat it
This mild soup is made by gently simmering zucchini and tofu in anchovy stock. The zucchini’s subtle sweetness pairs with the tofu’s soft texture, making it a…
This mild soup is made by gently simmering zucchini and tofu in anchovy stock. The zucchini’s subtle sweetness pairs with the tofu’s soft texture, making it a comforting dish to serve with rice. It’s especially welcome when you’re craving warm soup for lunch or dinner.
Soups & stews · 20 minutes to cook
Tips: After adding the tofu, move the ladle gently so it doesn’t break apart.
Tips: Doenjang varies in saltiness by brand. Taste at the end and add salt a little at a time.
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Ingredients (1 serving)
- Korean zucchini — 0.5 pc
- Tofu — 0.3 block
- Dashi broth — 300 ml
- Onion — 0.3 pc
- Green onion — 0.3 stalk
- Garlic — 0.5 clove
- Doenjang — 0.5 tsp
- Salt — 0.5 g