Clear Shrimp and Zucchini Soup recipe - ingredients, nutrition and when to eat it
This light, clear soup is made with shrimp, Korean zucchini, and onion. The zucchini is tender and the shrimp are pleasantly springy, making it a lovely side…
This light, clear soup is made with shrimp, Korean zucchini, and onion. The zucchini is tender and the shrimp are pleasantly springy, making it a lovely side for a rice meal. It’s a good choice when you want something light on a hot day.
Soups & stews · 20 minutes to cook
Nutrition (per 594.5g serving): 108.2 kcal · protein 16.5g · carbohydrate 9.7g · fat 0.7g · sodium 505mg
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: Shrimp can turn tough if you cook them too long, so turn off the heat as soon as they turn pink and are cooked through.
Tips: Cut the zucchini into thick slices for more bite, or slice it thin for a softer texture that goes well with the broth.
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Ingredients (1 serving)
- Shrimp — 80 g
- Korean zucchini — 0.3 pc
- Onion — 0.3 pc
- Water — 350 ml
- Garlic — 1 tsp
- Salt — 0.3 tsp
- Green onion — 10 g