Zucchini is cool and sweet, with many variations into stir-fried dishes and soups, making it a favorite food for many people. Let’s get cooking and try out 3 extremely delicious and attractive soup recipes with zucchini right below!
1. Zucchini Soup with Mushrooms
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Preparation
30 minutes
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Difficulty
Easy
Ingredients for Zucchini Soup with Mushrooms Serves 4
Zucchini 1 fruit (about 400g) Fresh shiitake mushrooms 7 pieces (also known as mushrooms) Shrimp 7 pieces Green onions 2 stalks Salt 2 teaspoons Pepper a little Fish sauce 1 tablespoon
How to Choose Good Shiitake Mushrooms
You can use either fresh or dried shiitake mushrooms!
For dried shiitake mushrooms
Choose those that are firm, not broken, bright in color, and free from white mold. You should buy from reputable suppliers to ensure safety.
For fresh shiitake mushrooms
- Choose those with bright colors, a distinct aroma, moderate caps, tightly closed, and slightly yellow-brown in color.
- Select mushrooms with firm stems and uniform color; if the mushrooms have opened, the gills should be neatly arranged, beautiful, and dry.
- Avoid choosing mushrooms that are bruised, have a rotten smell, or are slimy. If you see mushrooms that are dark brown, do not buy them, as they may be toxic.
How to make Zucchini Soup with Mushrooms
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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.
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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!
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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
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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.
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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.
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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.
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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.
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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!
3. Stuffed zucchini soup
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Preparation
45 minutes
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Processing
30 minutes
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Difficulty level
Easy
Ingredients for Stuffed Zucchini Soup Serves 4
Zucchini 1 piece Green onions 100 gr Fish paste 60 gr Pork bones 200 gr Minced pork 200 gr Seasoning powder 2 teaspoons Sugar 2 tablespoons Pepper 2 teaspoons Salt 1 teaspoon Minced onion and garlic 100 gr Oyster sauce 1 teaspoon
How to Choose Fresh Ingredients
How to choose fresh pork
- Choose pieces of meat that are bright pink, not too red or too pale, the meat should be dry, not slimy, and should not have an unpleasant smell; these are signs of fresh meat. Avoid pork that is pale, greenish, or has a foul smell as it is spoiled.
- Pork that is firm and has good elasticity is considered good. You can test this by pressing your finger into the meat; if it bounces back immediately, is not slimy, and does not leak water or juices, it’s good.
- You should choose pork with a balance of lean and fat to ensure your dish is neither too dry nor overly rich in fat.
How to choose good pork bones
- Choose pork bones that are bright pink, not too dark or too pale, and do not have a foul smell or slimy texture.
- Bones that are about 2 – 3 finger joints in size are good; larger bones usually come from sows.
How to make Stuffed Zucchini Soup
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Prepare the ingredients
Green onions trimmed and washed clean, chopped finely.
Ground pork bought should be washed briefly with water for cleanliness, then placed in a bowl with snakehead fish. Season the stuffing with 1 teaspoon of seasoning powder, 1 teaspoon of pepper, 1 teaspoon of salt, 1 tablespoon of sugar, 1 teaspoon of oyster sauce, minced garlic and shallots, and half of the green onions.
Mix well and marinate for about 30 minutes for the stuffing to absorb the flavors.
Zucchini bought should be washed clean, then cut into pieces about 3 – 4cm, then use a knife to scrape out the inside of the zucchini, leaving only the skin to stuff the filling into.
Pork bones bought should be washed briefly with cold water, then soaked in diluted salt water for about 1 – 1.5 hours to remove dirt and fishy smell.
Take the bones out and wash them briefly with cold water once more. Then blanch the bones in boiling water for about 5 – 7 minutes to eliminate all dirt and the fishy smell of the meat.
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Stuff the filling
Use a spoon to scoop the marinated meat filling into the prepared zucchini. Stuff the filling so that it fills the zucchini skin completely.
Do this step by step until finished.
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Cooking the soup
Put a pot on the stove, add pork bones and simmer on medium heat for about 30 – 45 minutes to extract the sweetness.
Regularly skim off the foam to keep the soup clear!
After simmering the bones, add the stuffed zucchini and cook for about 10 minutes, then season the pot with 1 teaspoon of seasoning and 1 tablespoon of sugar, then turn off the heat.
Pour the soup into a bowl, sprinkle with 1 teaspoon of pepper and the remaining scallions to finish.
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Final product
Zucchini soup rolled with meat has a sweet, rich broth from the pork bones, the zucchini rolls are perfectly cooked and tender, and the fragrant scallions are incredibly appealing!
How to choose fresh zucchini
- Choose fruits that have smooth, shiny skin, are bright green, still have their stems, and do not have cuts or blemishes.
- Gently press with your hand; if it feels firm and not soft, it is fresh zucchini.
How to store zucchini
- You can keep zucchini fresh for a long time by placing it in a plastic bag, tightly wrapping it, and putting it in the refrigerator!
- To ensure freshness and nutrition, it is best to use the zucchini within 2 days of purchase.
- You should only wash zucchini before cooking; washing it multiple times and then storing it in the refrigerator will make it mushy and prone to rot.
See more
Above are 3 ways to cook zucchini soup that are extremely delicious and appealing for family meals. Let’s make the dish right away, and I wish you success!
*Refer to images and recipes from YouTube channels: Tina American Life, TasteShare, Xanh TV