Dried Shrimp Soybean Paste Soup recipe - ingredients, nutrition and when to eat it
This clear soybean paste soup combines the savory umami of tiny dried shrimp with the gentle sweetness of zucchini.
This clear soybean paste soup combines the savory umami of tiny dried shrimp with the gentle sweetness of zucchini. Served with rice, it makes a warm and easy lunch or dinner.
Soups & stews · 20 minutes to cook
Nutrition (per 469g serving): 91.4 kcal · protein 11.1g · carbohydrate 8.8g · fat 2g · sodium 1190.7mg
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: Toast the tiny dried shrimp in a dry pan for about 1 minute before adding them to bring out their nutty aroma.
Tips: Rather than boiling the soybean paste vigorously for a long time, dissolve it midway through cooking and simmer briefly for a cleaner flavor.
Tips: Don’t slice the zucchini too thinly so it retains some texture in the broth.
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Ingredients (1 serving)
- Water — 350 ml
- Kelp — 3 g
- Dried anchovies — 5 g
- Dried shrimp — 8 g
- Korean soybean paste — 1 Tbsp
- Korean zucchini — 70 g
- Minced garlic — 1 tsp
- Green onion — 10 g