Clear and Savory Zucchini and Shrimp Paste Soup (Aehobak Saeujeot Guk)
Hearty Zucchini and Tofu Soup with Shrimp Paste, a Refreshing Broth for Breakfast
Let’s make a delicious and flavorful zucchini soup using shrimp paste for a rich umami taste.
Ingredients
- 1/2 zucchini
- 1/2 block firm tofu
- 1 Tbsp salted fermented shrimp (saeujeot)
- 1 handful green onions
- 1 tsp minced garlic
- 800ml broth (anchovy & kelp or vegetable stock)
Cooking Instructions
Step 1
We’re going to make a delightful zucchini and tofu soup with shrimp paste, known for its deep, refreshing flavor. It’s the perfect light and comforting broth for any meal, especially breakfast.
Step 2
Begin by pouring 800ml of your chosen broth (anchovy and kelp is traditional and recommended for depth) into a pot. Add the tofu and zucchini, which should be cut into bite-sized pieces. For the zucchini, half-moon slices or cubes work well. Cubed tofu will absorb the broth beautifully.
Step 3
Now, add the key flavorings: 1 tablespoon of salted fermented shrimp (saeujeot), 1 teaspoon of minced garlic for pungency, and a handful of chopped green onions for freshness. Bring this mixture to a gentle boil over medium heat. As the zucchini and tofu cook, they will release their flavors into the broth, making it richer.
Step 4
As the soup simmers and boils, you’ll notice foam or scum rising to the surface. Skim this off with a spoon. Removing these impurities will result in a much clearer, cleaner-tasting broth that is both visually appealing and more refined in flavor.
Step 5
Finally, taste the soup and adjust seasoning if necessary, perhaps adding a little more saeujeot if you desire a stronger umami kick. Once seasoned to your liking, your deeply flavorful zucchini and tofu soup with shrimp paste is ready! Serve hot and enjoy this comforting bowl of goodness.
