Zucchini Tofu Soup with Shrimp Paste that Kids Love
This is a clear soup made with plenty of tofu when the zucchini is sweet. The broth is refreshing and light, making it perfect to accompany a bowl of rice on a busy evening, and our kids enjoy eating the zucchini tenderly.
Author
homecook_jihye
Instructions
Slice the zucchini into half-moons that are not too thin, and cut the tofu into bite-sized pieces. Prepare the onion by slicing it thinly and chop the green onion.
💡 Tip: Here's a helpful tip! If you slice the zucchini a bit thicker, it won't become mushy after boiling, making it easier for kids to pick up.
About 6 min
In a pot, add water, anchovies, and kelp, and bring to a boil over medium heat. Once it starts boiling, remove the kelp first, and steep for about 6 more minutes before removing the anchovies.
💡 Tip: If you're really short on time, using instant broth or anchovy broth packs is fine. Just make sure to check the seasoning at the end.
About 9 min
Add the zucchini, onion, minced garlic, and 1 tbsp of shrimp paste to the broth and boil for about 4 minutes over medium heat. It's good when the edges of the zucchini become slightly transparent.
💡 Tip: The saltiness of shrimp paste varies by brand. It's safer to add less at first and adjust the seasoning at the end.
About 5 min
Add the tofu and gently shake the pot to mix instead of stirring vigorously with a spoon. Boil for about 3 more minutes until the tofu is warmed through.
💡 Tip: If you add the tofu too early, it can break apart easily. Adding it after the zucchini is partially cooked helps it maintain its shape.
About 3 min
Add the green onion and boil for 1 more minute before tasting for seasoning. If it's bland, add a little more shrimp paste broth or salt, then serve in bowls and sprinkle with pepper powder.
💡 Tip: If it's a soup to eat with rice, finish it off a bit milder, and if you have many side dishes, make it clearer for a better family meal.
About 2 min
