This soup is great when you are in the mood for a tasty dish that is not spicy.
It can be eaten with rice or pre-boiled noodles. This soup is very refreshing.
It's not that hard to make, but the final result is full of flavor!
All you need is 15 minutes. So, let's begin!
Zucchini Egg Soup (3 servings)
* Dashima (a type of edible kelp common in Korean cooking)
* Anchovies
If you cannot find any dashima in your local grocery store, don't worry! It's just for the broth. The soup tastes fine if you just boil some anchovies.
* 1/2 zucchini
* 2 eggs
* half a green onion
* anchovy sauce
* salt (season to taste)
1. While the broth is boiling, slice the zucchini and green onion into thin strips and beat the eggs.
2. When the broth comes to a boil, keep it boiling for about 3 minutes to intensify the flavor.
3. Add shredded zucchini and green onions to the boiling broth. Add 1 spoon of anchovy sauce.
4. When the zucchini starts to boil, slowly pour in the beaten egg in a circular motion.
5. Taste it! Season with salt. When the eggs are soft and cooked, turn off the heat.
Complete!
That wasn't so hard, was it? It's simple to prepare, but when you sit down and begin eating, it really hits the spot!
This soup is particularly good for people who are recovering from a few too many drinks. If you are feeling a little queasy, this may be the perfect dish for you!