Seaweed Soup with Shrimp Balls recipe - ingredients, nutrition and when to eat it
This light soup is made with round shrimp balls simmered with seaweed. The tender balls pair well with the rich aroma of sesame oil, making it a lovely dish…
This light soup is made with round shrimp balls simmered with seaweed. The tender balls pair well with the rich aroma of sesame oil, making it a lovely dish with rice for lunch or dinner.
Soups & stews · 30 minutes to cook
Nutrition (per 610.5g serving): 127.7 kcal · protein 17.2g · carbohydrate 2.8g · fat 5.1g · sodium 1136.6mg
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: Chop the shrimp while it’s still slightly frozen to make it easier to handle.
Tips: Once you add the shrimp balls to the broth, leave them alone for about a minute so they hold their shape.
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Ingredients (1 serving)
- Shrimp — 80 g
- Dried seaweed — 5 g
- Sesame oil — 1 tsp
- Egg white — 0.5 pc
- Minced garlic — 0.5 tsp
- Salt — 0.5 tsp
- Water — 500 ml