CookGo
recipe image

Korean Zucchini Egg Soup

Cost $10, save $15

Source: Recommended by CookGo

  • 30 Min
  • 4 Servings
  • $10

INGREDIENTS

  • 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

STEPS

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.

NUTRIENTS

Per 1 serving

🔥

150

Calories

  • 10g
    Protein
  • 8g
    Carbs
  • 5g
    Fats

đź’ˇ Tips

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.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.