Refreshing Zucchini Soup with Salted Shrimp
A Light and Flavorful Zucchini Soup
This recipe uses fresh zucchini, abundant in season, to create a refreshing and clear soup flavored with salted shrimp. The addition of pollack roe and spicy peppers makes it a perfect hangover soup or a delightful meal on its own.
Main Ingredients- 1/2 medium Zucchini (or 1 whole zucchini for a heartier soup)
- 1 Pollack Roe (Myeongran-jeot)
- 1 Korean Green Chili Pepper (Cheongyang chili)
- 1 Red Chili Pepper
- 3 and 1/2 cups Water (approx. 700ml)
Seasoning- 1 Tbsp Minced Garlic
- 1.5 Tbsp Salted Shrimp (including brine)
- 1 Tbsp Mirin or Rice Wine
- 1 Tbsp Perilla Oil
- 1 Tbsp Minced Garlic
- 1.5 Tbsp Salted Shrimp (including brine)
- 1 Tbsp Mirin or Rice Wine
- 1 Tbsp Perilla Oil
Cooking Instructions
Step 1
Wash the zucchini thoroughly. If you enjoy a generous amount of zucchini in your soup, feel free to use one whole zucchini. Adjust the quantity to your preference.
Step 2
Trim the ends of the zucchini, but do not peel it. Slice it into thin half-moon shapes, about 0.5cm thick. Slicing it in a ‘peeling-like’ motion helps it absorb flavor into the broth.
Step 3
Rinse the pollack roe lightly under cold water, remove the outer membrane, and cut it into bite-sized pieces, about 2-3 cm long. Avoid cutting it too small to prevent it from falling apart during cooking.
Step 4
Remove the stems from the Korean green chili pepper and red chili pepper, wash them, and thinly slice them crosswise. This adds color and a pleasant spiciness. You can remove the seeds if you prefer less heat.
Step 5
Heat a pot over medium heat. Add the perilla oil and minced garlic, and sauté for about 30 seconds until fragrant. Be careful not to burn the garlic.
Step 6
Add the sliced zucchini to the pot along with 1 tablespoon of salted shrimp. Sauté together for 2-3 minutes until the zucchini becomes slightly translucent. This step deepens the flavor of the soup.
Step 7
Pour in the 3 and 1/2 cups of water and bring to a boil over high heat. Cook until the zucchini is tender. Zucchini cooks quickly, so you don’t need to boil it for too long.
Step 8
Taste the soup and season further with the remaining 1/2 tablespoon of salted shrimp brine if needed. Remember that the pollack roe also adds saltiness, so taste before adding more. Add 1 tablespoon of mirin or rice wine to enhance the flavor and reduce any potential fishy notes.
Step 9
Once the zucchini is tender, gently add the prepared pollack roe. Do not stir after adding the pollack roe. Let it simmer gently for 1-2 minutes until the pollack roe is cooked through and tender, without breaking apart.
Step 10
Finally, add the sliced Korean green chili pepper and red chili pepper, and simmer for another minute. This completes your refreshing and spicy zucchini soup with salted shrimp.
Step 11
Serve hot and enjoy with a bowl of rice! This soup is also delicious when served over rice.
