Zucchini Noodle Soup recipe - ingredients, nutrition and when to eat it
Zucchini simmered in anchovy broth and served with thin wheat noodles makes a light, delicate noodle dish.
Zucchini simmered in anchovy broth and served with thin wheat noodles makes a light, delicate noodle dish. It’s refreshing and comforting for a hot-day lunch or a light dinner.
Vegetables · 20 minutes to cook
Nutrition (per 831.5g serving): 294.6 kcal · protein 14.7g · carbohydrate 53.9g · fat 1.6g · sodium 1172mg
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: Cook the thin wheat noodles separately and rinse them thoroughly in cold water before serving so the broth stays clear.
Tips: Turn off the heat when the zucchini is just tender and still holds its half-moon shape, as it can become too soft if overcooked.
Tips: For a chilled version, let the broth cool briefly before pouring it over the noodles.
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Ingredients (1 serving)
- Korean zucchini — 0.5 pc
- Cooked somyeon (thin wheat noodles) — 180 g
- Dried anchovies — 8 pc
- Water — 2.5 cup
- Green onion — 0.3 pc
- Garlic — 1 pc
- Soy sauce — 1 tsp
- Salt — 0.3 tsp