Zucchini Soup with Salted Shrimp recipe - ingredients, nutrition and when to eat it
This simple soup combines the soft sweetness of zucchini with the salty savoriness of salted shrimp.
This simple soup combines the soft sweetness of zucchini with the salty savoriness of salted shrimp. It goes well with rice on a hot summer evening or any day when you want a light meal.
Soups & stews · 20 minutes to cook
Nutrition (per 583g serving): 131.7 kcal · protein 14g · carbohydrate 10.6g · fat 4.3g · sodium 503.8mg
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: Cut the zucchini a little thick so it stays pleasantly tender after simmering.
Tips: Salted shrimp varies in saltiness, so add it a little at a time toward the end to adjust the seasoning.
Tips: After adding the tofu, stir gently so the pieces keep their shape.
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Ingredients (1 serving)
- Water — 350 ml
- Dried anchovies — 8 g
- Korean zucchini — 120 g
- Tofu — 80 g
- Salted shrimp — 1 tsp
- Green onion — 15 g
- Garlic — 1 pc