Zucchini Soup recipe - ingredients, nutrition and when to eat it
Zucchini is simmered with doenjang for a light soup with a tender texture and comforting, earthy flavor.
Zucchini is simmered with doenjang for a light soup with a tender texture and comforting, earthy flavor. It pairs well with rice and makes a warm home-style lunch or dinner even on a hot day.
Vegetables · 15 minutes to cook
Nutrition (per 489g serving): 56.4 kcal · protein 4.3g · carbohydrate 8g · fat 1.4g · sodium 1152.6mg
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: Zucchini can become mushy if simmered too long, so lower the heat as soon as it is cooked through.
Tips: Doenjang varies in saltiness by brand, so season at the end rather than adding too much at the beginning.
Tips: Add the green onion just before serving to keep its aroma bright.
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Ingredients (1 serving)
- Korean zucchini — 100 g
- Water — 350 ml
- Doenjang (Korean soybean paste) — 1 Tbsp
- Salted shrimp — 0.5 tsp
- Green onion — 15 g
- Minced garlic — 0.5 tsp