Shrimp Ball and Seaweed Soup with Rice recipe - ingredients, nutrition and when to eat it
This one-bowl meal is rice served in soup with minced shrimp balls and seaweed. The shrimp's gentle sweetness pairs with the seaweed's mild, savory flavor for…
This one-bowl meal is rice served in soup with minced shrimp balls and seaweed. The shrimp's gentle sweetness pairs with the seaweed's mild, savory flavor for a light-tasting dish. It makes a lovely lunch or dinner when you're craving warm soup and rice.
Soups & stews · 30 minutes to cook
Nutrition (per 726.5g serving): 446.8 kcal · protein 23.2g · carbohydrate 72.1g · fat 5.7g · sodium 864.8mg
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: Knead the shrimp mixture well so the balls hold together and turn springy.
Tips: After adding the shrimp balls, avoid stirring the broth vigorously so they keep their shape.
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Ingredients (1 serving)
- Shrimp — 80 g
- Egg white — 0.5 pc
- Cornstarch — 1 tsp
- Dried seaweed — 5 g
- Sesame oil — 1 tsp
- Garlic — 0.5 tsp
- Water — 400 ml
- Soy sauce — 1 tsp
- Salt — 0.5 g
- Cooked rice — 1 bowl