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Korean Zucchini Egg Soup

Custo $10, economizar $15

Fonte: Recommended by CookPal

  • 30 Min
  • 4 Porções
  • $10

INGREDIENTES

  • Vegetables

    • 🥒 1 zucchini
    • 🧅 1/2 onion
    • 1/2 stalk green onion

  • Protein

    • 🥚 3 eggs

  • Seasoning

    • 2 tbsp fish sauce
    • 🧂 1/2 tbsp salt
    • 🧄 1 tbsp minced garlic
    • 1/2 tbsp soy sauce
    • 0.2 tbsp black pepper

  • Liquid

    • 8 cups broth

PASSOS

1

Prepare 8 cups of broth and bring it to a boil.

2

Beat 3 eggs until smooth.

3

Chop zucchini, onion, and green onion into bite-sized pieces.

4

Add chopped zucchini and onion to the boiling broth.

5

Add 1 tbsp minced garlic to the soup.

6

Season with 2 tbsp fish sauce and 1/2 tbsp soy sauce.

7

Add 1/2 tbsp salt to balance the flavors.

8

Once zucchini is cooked, pour in the beaten eggs slowly.

9

Sprinkle 0.2 tbsp black pepper for a hint of spice.

10

Finish by adding chopped green onion and serve.

NUTRIENTES

Por 1 Porção

🔥

150

Calorias

  • 10g
    Proteína
  • 8g
    Carboidratos
  • 5g
    Gorduras

💡 Dicas

Use fresh zucchini for the best texture and flavor.Coin broth can be a convenient alternative to homemade broth.Adjust seasoning based on personal preference.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.