Refreshing Tofu and Zucchini Soup with Fermented Shrimp (Dubu Hobak Jeotguk)
A Delightfully Refreshing and Clean-Flavored Tofu and Zucchini Soup – A Household Favorite!
This is a go-to, family-favorite recipe that we make often. Its simple yet deeply satisfying flavor makes it a perfect accompaniment to any meal.
Main Ingredients
- 1/2 block firm tofu (approx. 150-200g), cut into large squares
- 1/2 medium zucchini, sliced into half-moons
- 1 Tbsp salted fermented shrimp (saeujeot), including some brine
- 1 tsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
First, cut the tofu into thick, large squares, about 1.5 to 2 cm thick. Cutting them a bit generously will prevent them from falling apart during cooking. Set aside.
Step 2
Wash the zucchini thoroughly, then slice it into half-moon shapes, approximately 0.5 cm thick. Avoid slicing too thinly so it’s easy for everyone to eat.
Step 3
In a pot, add water (about 1 liter for 3-4 servings). Add the salted fermented shrimp and let it simmer to create a savory broth. You can strain out the shrimp pieces if you prefer a clearer broth. Adjust the amount of water and the seasoning to your personal taste. This broth is key to the soup’s clean flavor.
Step 4
Once the broth is simmering, add the prepared tofu, zucchini, minced garlic, and gochugaru. Stir gently and let it cook over medium-low heat, allowing the flavors to meld together. The gochugaru adds a mild warmth and color.
Step 5
Bring the soup to a gentle boil and let it simmer for about 5 minutes, or until the tofu and zucchini are tender. Taste and adjust seasoning; add more fermented shrimp brine or a pinch of salt if needed. The soup is ready when the vegetables are soft and the flavors have deepened.
Step 6
Your refreshing Tofu and Zucchini Soup with Fermented Shrimp is complete! Serve hot with a bowl of rice. Enjoy the light, comforting, and delicious broth that is perfect for any occasion.
