Shrimp Meatball, Seaweed, and Hand-Torn Noodle Soup recipe - ingredients, nutrition and when to eat it
This warm soup features shrimp shaped into balls and simmered with seaweed and hand-torn noodles.
This warm soup features shrimp shaped into balls and simmered with seaweed and hand-torn noodles. The shrimp’s delicate savory flavor, tender seaweed, and pleasantly chewy noodles come together beautifully. It makes a satisfying lunch or dinner.
Soups & stews · 40 minutes to cook
Nutrition (per 848.3g serving): 387.5 kcal · protein 26g · carbohydrate 56.5g · fat 4.7g · sodium 1019.3mg
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: Add the water to the dough little by little rather than all at once so it sticks less to your hands and is easier to shape.
Tips: Shape the shrimp meatballs to a similar size so they cook evenly.
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Ingredients (1 serving)
- Shrimp — 90 g
- Dried wakame — 3 g
- All-purpose flour — 70 g
- Water — 650 ml
- Egg — 0.3 pc
- Salt — 0.5 tsp
- Garlic — 1 clove
- Green onion — 0.2 pc
- Sesame oil — 0.5 tsp