Shrimp Meatball and Bok Choy Soup recipe - ingredients, nutrition and when to eat it
This Chinese-style soup has finely minced shrimp shaped into little balls and simmered with bok choy in a clear broth.
This Chinese-style soup has finely minced shrimp shaped into little balls and simmered with bok choy in a clear broth. The shrimp’s delicate savory flavor pairs nicely with the fresh, crisp bok choy. It’s a good choice for lunch or dinner when you’re in the mood for a light, warming soup.
Soups & stews · 25 minutes to cook
Tips: If the shrimp mixture is too loose, add a little more starch; if it’s too firm, mix in water a teaspoon at a time.
Tips: After adding the meatballs, avoid stirring the broth too vigorously so they hold their shape.
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Ingredients (1 serving)
- Shrimp — 80 g
- Bok choy — 1 pc
- Egg white — 0.5 pc
- Cornstarch — 1 tsp
- Ginger — 3 g
- Salt — 0.5 g
- Chicken stock — 350 ml
- Soy sauce — 1 tsp
- White pepper — 0.2 g