3 ways to cook delicious and nutritious zucchini soup

How to make Zucchini Soup with Mushrooms

• 1

  Prepare the ingredients

  Fresh shiitake mushrooms should be soaked in diluted salt water for about 5 minutes, then rinsed with clean water and cut into quarters.

  Zucchini should be washed, both ends cut off, then cut in half. Continue to cut into quarters and then slice thinly about 0.5cm.

  Green onions should have the roots removed, washed clean, and chopped finely to about 1cm.

  Shrimp should be rinsed with diluted salt water to remove the fishy smell, then rinsed again with clean water and use scissors to cut off the antennae and legs of the shrimp.

  Note:

  • You can wash fresh shiitake mushrooms with rice water to eliminate the strong smell and help the mushrooms retain their natural flavor.
  • If using dried shiitake mushrooms, to soften them quickly, you need to soak them in warm water for about 30 minutes. After soaking, rinse the mushrooms under clean running water several times to completely remove any sand and dirt.

  

  

  

  
• 2

  Cooking soup

  Place a pot on the stove, add 200ml of water, and bring to a boil. When the water boils, add the shrimp and reduce the heat to low to let the shrimp release its sweetness.

  Continue to cook for about 3 minutes, then add 1 teaspoon of salt, a little pepper, and 1/3 of the green onions. Stir well and then add the zucchini.

  Continue to cook for about 5 minutes until the shrimp turns red and the zucchini becomes slightly translucent, then add 1 teaspoon of salt, 1 tablespoon of fish sauce, and the remaining green onions, and stir well.

  Cook for another 4 minutes, then add the shiitake mushrooms, stir well for the mushrooms to cook, wait another 3 minutes, and turn off the heat to finish.

  Note:

  • Do not add mushrooms too early, as this will make them mushy and unappetizing.
  • If you like the green onions to be slightly raw, you can wait until cooking is done, turn off the heat, and then add the green onions.
  • You can also slice some chili and add it to enhance the flavor and make the soup look more appealing!

  

  

  

  
• 3

  Final product

  Zucchini soup with mushrooms is sweet and fresh, with soft and delicious zucchini combined with fresh shrimp and chewy shiitake mushrooms, making it very appealing.

  You can serve it with a bowl of spicy fish sauce to enhance the flavor of the dish!

  

  How to choose fresh and delicious straw mushrooms

  • Choose straw mushrooms that are round, still in bud, have the characteristic mushroom smell, and are still firm. Avoid those that have fully bloomed.
  • Black straw mushrooms are always tastier than white straw mushrooms.
  • Avoid selecting straw mushrooms that are moldy, crushed, or have an unusual smell.

  

  How to make Shrimp Zucchini Soup

  • 1

    Prepare and marinate the shrimp filling

    Wash the shrimp with diluted saltwater or white wine to remove the fishy smell, then cut the shrimp heads off separately.

    Next, peel the shrimp and use a knife to cut along the back or use a toothpick to remove the black vein on the shrimp’s back. Finally, rinse the shrimp one more time to clean it, drain the water, and then chop the shrimp finely.

    Remove the stems from the straw mushrooms, wash them with diluted saltwater, and then rinse them again with clean water, and then chop them finely.

    Combine the chopped shrimp and straw mushrooms in a bowl along with 1.2 teaspoons of pepper, 5g of minced garlic, and 10g of minced shallots, mix and knead well to ensure the filling is smooth and sticky.

    Quick tip for removing the black vein from the shrimp

    • Count backwards from the tail of the shrimp to the second groove between the two shell segments, insert the toothpick through this spot and gently pull the black vein to extract it.
    • You can also use a toothpick to gently pry the head of the shrimp out without cutting the back; you will see the black vein. Gently pull this black thread out, and the shrimp will be clean.

    

    

    

    
  • 2

    Prepare zucchini and blanch green onions

    Wash the zucchini with water, then use a peeler to slice it into thin long pieces.

    Cut off the roots of the green onions, wash them clean; chop 1/3 finely, and blanch the remaining 2/3 in boiling water for about 2 minutes, then take them out and place them in a bowl of cold water to keep their vibrant green color.

    

    

    
  • 3

    Roll the zucchini

    After the filling is well mixed, use a spoon to scoop a moderate amount into a hand with a disposable glove. Then use your hands to shape it into small round balls.

    Place a slice of zucchini on the cutting board, add the shrimp and mushroom filling, gently roll the zucchini back up, and use a green onion stalk to tie it to prevent it from unrolling during cooking.

    

    

    
  • 4

    Cook zucchini soup

    Place a pan on the stove, add 1 teaspoon of cooking oil, 5g of minced garlic and stir until fragrant, then continue to add the shrimp heads for stir-frying.

    Stir until the shrimp heads turn slightly red, then add 500ml of water and bring to a boil.

    When the water boils, turn off the heat, filter out the solids and keep the liquid, then return it to the pot and place it back on the stove.

    Add 1/2 teaspoon of salt, 1/4 teaspoon of monosodium glutamate, 1/2 teaspoon of seasoning powder, and 1/2 teaspoon of sugar into the pot, stirring well to dissolve the seasonings.

    Continue to add the zucchini and cook for about 10 minutes, then turn off the heat, serve in a bowl, and sprinkle with some finely chopped green onions to finish.

    

    
  • 5

    Finished product

    The zucchini soup with shrimp has a light sweet broth, and the zucchini is crispy, accompanied by the firm and delicious shrimp meat, making it very appealing. If you want it spicy, you can add a little sliced chili to enhance the flavor of the dish!