Shrimp and Crab Zucchini Soup

Summer is the time to make this soup because zucchini is grown here now, and the farmers markets everywhere where I live are selling zucchini. Zucchini is a cross between cucumbers and pumpkins. As some studies stated, this vegetable is rich in carotene, which strengthens the mucous membranes gives the body natural resistance. This soup is very easy to prepare and light in calories, but rich in protein. I like to promote a healthy eating habit, and this soup is one of my favorites. Japanese cooking is famous for healthy and light dishes that are heart friendly and age defying. Many of the recipes for making soup in Japan use Dashi stock as the number one stock. This stock is not just healthy and very easy to make, it will not take a lot of time to make, but for the busy cook, make enough this stock for a few days. The rest of the recipe is just simply put together in no time.

Ingredients:
For Dashi stock:
One 4” x 4” piece of kombu (kelp seaweed)
4 cups water
1/2 cup

1 oz dried bonito flakes (about a handful)

Directions:
Soak kelp in a pan with 4 cups of water for one hour. After one hour of soaking time, place the pan over medium heat and bring to boil. Take out the kombu when the water starts to boil. Add the bonito flakes and turn the heat to gentle boil. Turn the heat off. Let the bonito flakes sink to the bottom of the pan and drain through a sieve or paper towel. The Dashi stock is ready. Double or triple the recipe if needed.

 

The ingredients for the zucchini soup:
Soup base ingredients:
4 cups Dashi stock
2 cups shrimp stock or water
2 tbs fish sauce
1 tsp salt
1 tbs sugar

Other ingredients:
12 medium size shrimp, shelled and deveined
1 cup cooked Crab meat (Costco brand)
1 cup chopped white onion
1 medium zucchini, cut into pieces
4 button mushrooms slices

Garnishes:
Basil leaf
Green onions, chopped

Directions:
Add all the soup base ingredients into a soup pot. Bring to boil. Add zucchini and mushrooms. Bring to boil. Add shrimp and crabs. Remove the residue from the surface and then cook until the shrimp change color to pink. Sprinkle with basil leaf and green onions and serve.