Shrimp and Seaweed Soup recipe - ingredients, nutrition and when to eat it
This clear soup is made by stir-frying tender seaweed and plump shrimp in sesame oil before simmering them.
This clear soup is made by stir-frying tender seaweed and plump shrimp in sesame oil before simmering them. Light yet full of shrimp's savory flavor, it's well suited to breakfast or a gentle lunch or dinner.
Soups & stews · 25 minutes to cook
Nutrition (per 510g serving): 125.5 kcal · protein 16g · carbohydrate 3.6g · fat 5.1g · sodium 868.9mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Soak the seaweed thoroughly and rinse it well to keep the broth clean.
Tips: Shrimp can become firm if overcooked, so stir-fry them briefly at the beginning and let them finish cooking in the broth.
Tips: Stir-fry the seaweed with sesame oil over medium heat rather than high heat to bring out its nutty aroma.
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Ingredients (1 serving)
- Shrimp — 80 g
- Dried seaweed — 5 g
- Sesame oil — 1 tsp
- Garlic — 1 pc
- Scallions — 10 g
- Soy sauce — 0.5 Tbsp
- Water — 400 ml