Zucchini and Tofu Soup with Salted Shrimp recipe - ingredients, nutrition and when to eat it
A light soup of zucchini and tofu simmered with salted shrimp. Soft tofu and the shrimp’s gentle savoriness make it a lovely side for rice, and an easy bowl to…
A light soup of zucchini and tofu simmered with salted shrimp. Soft tofu and the shrimp’s gentle savoriness make it a lovely side for rice, and an easy bowl to enjoy even on a hot day.
Soups & stews · 15 minutes to cook
Nutrition (per 542.5g serving): 93.9 kcal · protein 8.3g · carbohydrate 8.4g · fat 3.6g · sodium 386.5mg
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: Salted shrimp varies in saltiness by brand, so start with a small amount and adjust the seasoning at the end.
Tips: After adding the tofu, stir gently to help it keep its shape.
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Ingredients (1 serving)
- Korean zucchini — 0.5 pc
- Tofu — 0.2 block
- Salted shrimp — 1 tsp
- Water — 350 ml
- Minced garlic — 0.5 tsp
- Green onion — 0.1 pc