Hairtail and Zucchini Soup recipe - ingredients, nutrition and when to eat it
This soup is made by simmering hairtail with Korean zucchini and chili peppers for a spicy, refreshing broth.
This soup is made by simmering hairtail with Korean zucchini and chili peppers for a spicy, refreshing broth. It’s comforting with rice on a summer evening and pairs well with any craving for a warm, home-style soup.
Seafood · 25 minutes to cook
Nutrition (per 726g serving): 241.9 kcal · protein 26.3g · carbohydrate 13.8g · fat 9.1g · sodium 600.5mg
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: Hairtail can fall apart if stirred too forcefully, so gently shake the pot by its handles to mix the ingredients.
Tips: Add the zucchini later so it keeps its shape and lends a subtle sweetness to the broth.
Tips: If you’re concerned about a fishy smell, blanch the hairtail in boiling water for about 10 seconds before using it.
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Ingredients (1 serving)
- Hairtail — 120 g
- Korean zucchini — 80 g
- Radish — 50 g
- Onion — 30 g
- Green onion — 15 g
- Green chili pepper — 8 g
- Red chili pepper — 5 g
- Garlic — 6 g
- Fish sauce — 8 tsp
- Korean chili flakes — 3 tsp
- Salt — 1 g
- Water — 400 ml