Our Asian-style clear zucchini soup recipe is a light and clear soup that is bursting with umami flavors. This is an easy and healthy recipe that only takes a few minutes to make.
Our Asian-style clear zucchini soup recipe
This soup is so light and refreshing! It’s filling, yet is healthy and good for your body. With only a few ingredients and a few minutes, you’ll have this soup ready in no time. It would make a perfect light and quick lunch or even a light dinner.
Just because this soup is clear, does not mean it’s lacking in flavor. We are using salted/brined shrimp and fish sauce to really give this a great depth of flavor. We also filled this soup recipe with zucchini and peppers.
Ingredients needed for this clear soup recipe
The ingredients needed for this zucchini soup recipe can be found in big-box grocery stores and in Korean/Asian grocery stores. If you have a Korean/Asian grocery store in your local area, that would be your best option. The hardest ingredients to find if you don’t have them in your pantry already will be the salted/fermented small shrimp (sau-jeot) and Dasida beef soup stock powder.
- Zucchini – The main vegetable that goes perfectly in this clear soup. A healthy vegetable choice that takes on the umami flavors from the soup.
- Salted/fermented small shrimp (saeu-jeot 새우젓) – This ingredient really helps give the soup an umami flavor profile. Salted fermented shrimp is a common and useful ingredient in Korean cuisine. It has a strong flavor, thus it’s often used for salt when seasoning Korean cuisine. Warning – a little bit of this ingredient goes a long way! If you don’t have a local Asian grocery store to find this ingredient, then we found this option online.
- Fish sauce – A staple ingredient in Asian cuisine. We enjoy fish sauce’s umami flavor, the earthy, savory flavor profile that elevates foods and makes it crave-able.
- Dasida beef soup stock powder – Another ingredient that packs great flavor into every dish. This is a must-have ingredient in our pantry. You could also use mushroom umami powder instead of this.
- Mild chili peppers (or jalapeno peppers) – The other main veggie in this soup. We used mild green chili peppers, however, feel free to use any type of pepper you’d like. If you want this soup to have a spicy kick to it, then use jalapenos.
- Red chili pepper – This is mainly for garnish and that pop of beautiful color.
- Green onion
How to serve this clear soup
The best way to enjoy this soup in our opinion is with a bowl of freshly steamed rice. This makes it a complete but light meal. Serving an assortment of side dishes would also go great with this light soup.
A few side dish recipe ideas:
- Soy Sauce Braised Beef with Green Peppers (Jangjorim)
- Asian-style Stir-fried Sesame (Perilla) Leaves
- Whole30 Asian-style Stir-fried Eggplant
- Korean Stir-fried Spicy Fish Cakes
More recipes you’ll love
- Spicy Enoki Mushroom and Beef Stew (Jjigae)
- Healthy Chicken Stir Fry
- Easy Shrimp Fried Rice
- Quick and Easy Asian-style Potato Soup
- Spicy Braised Mackerel and Radish (Godeungeo Jorim)
- 1 small zucchini, half-moon slices
- 1 Tablespoon salted/fermented small shrimp (Saeu-jeot 새우젓)*
- ½ teaspoon salt
- 1 teaspoon fish sauce
- 1 teaspoon Dasida beef soup stock powder**
- 2 mild chili peppers (or jalapeno peppers), remove seeds & half-moon slices
- 1 small red chili pepper, chopped
- 1 green onion, chopped
- 2 cups water
- Add water and sliced zucchini to a pot. Bring this to boil.
- Once it starts boiling, add in the brined shrimp and salt. Continue to let it boil for 10 minutes.
- Add the sliced green peppers, fish sauce, and Dasida beef soup stock powder.
- Turn the heat down to medium heat. Let it continue to cook for 5 minutes.
- Remove the pot from the heat. Place the chopped red peppers and green onion. Stir into the soup or leave on top of the soup as garnishes. Enjoy!
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