Spicy Zucchini Soup

Name: Spicy Zucchini Soup
Total time: 10 min
Yield: 705 ml
Ingredients: Minced Garlic 5 teaspoon; Onion 35 piece (1/2 each); Zucchini (raw) 50 g; Water (purified) 600 ml; Yeondu Mild (cooking essence) 5 g; Low-sodium Fermented Kelp Soy Sauce 5 ml; Gochugaru (Korean Chili Flakes) 5 g

Cook 10 min Difficulty EASY 52 kcal

#Low Calorie #Vegan

Image coming soon

Ingredients

Main ingredients

Minced Garlic 1 teaspoon
Onion 0.5 piece (1/2 each)
Zucchini (raw) 50 g
Water (purified) 600 ml

Seasonings/Sauce

Yeondu Mild (cooking essence) 5 g
Low-sodium Fermented Kelp Soy Sauce 5 ml
Gochugaru (Korean Chili Flakes) 5 g

Nutrition summary

Carbohydrates 11.54 g 76%

Protein 2.54 g 17%

Fat 0.53 g 8%

Serving size 705ml

Cooking steps

1

Cut the zucchini and onion into bite-sized pieces.
2

Heat cooking oil in a pan and sauté the minced garlic.
3

Add the zucchini and onion and stir-fry lightly.
4

Pour in the anchovy broth and bring to a boil.
5

Season with gochugaru (Korean chili flakes) and soup soy sauce.
6

Slice and add Cheongyang chili pepper, then let it boil once more.

Spicy Zucchini Soup

AI 영양사 앤디