Seafood Ball Soup recipe - ingredients, nutrition and when to eat it
Seafood ball soup is made by finely chopping shrimp and squid, shaping them into balls, and simmering them with vegetables in a clear broth.
Seafood ball soup is made by finely chopping shrimp and squid, shaping them into balls, and simmering them with vegetables in a clear broth. The balls are springy, and the broth is light and clean-tasting. It’s a lovely choice for lunch or dinner when you’re in the mood for a warm, comforting soup that isn’t too heavy.
Seafood · 30 minutes to cook
Tips: Dampen your hands with a little water to make shaping the seafood mixture into balls easier.
Tips: After adding the balls, avoid stirring vigorously, as they may break apart. Gently shake the pot instead.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Shrimp — 70 g
- Squid — 50 g
- Egg white — 0.5 pc
- Potato starch — 1 tsp
- Napa cabbage — 40 g
- Korean zucchini — 30 g
- Scallion — 10 g
- Seafood stock — 350 ml
- Soy sauce — 1 tsp
- Garlic — 0.5 tsp
- Salt — 0.5 g
- White pepper — 0.2 g