Korean Zucchini and Shrimp Soybean Paste Soup recipe - ingredients, nutrition and when to eat it
This hearty soup is made with Korean zucchini and shrimp simmered in soybean paste.
This hearty soup is made with Korean zucchini and shrimp simmered in soybean paste. The zucchini turns tender and the shrimp stay springy, making it a lovely pairing with rice for a satisfying lunch or dinner.
Soups & stews · 20 minutes to cook
Nutrition (per 474g serving): 84.9 kcal · protein 12.1g · carbohydrate 7g · fat 1.3g · sodium 618.3mg
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: Soybean paste can vary in saltiness by brand, so start with a little and adjust to taste at the end.
Tips: Shrimp can turn tough if cooked too long, so add them near the end and cook just until done.
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Ingredients (1 serving)
- Korean zucchini — 0.5 pc
- Shrimp — 5 pc
- Soybean paste — 0.7 Tbsp
- Green onion — 0.2 stalk
- Minced garlic — 0.3 tsp
- Water — 1.5 cup