Shrimp and Egg Soup recipe - ingredients, nutrition and when to eat it
A light, clear soup with shrimp and egg. The shrimp’s gentle savory flavor pairs well with the soft, fluffy egg, making it an easy side dish for a meal.
Seafood · 15 minutes to cook
Nutrition (per 540.6g serving): 130.9 kcal · protein 19.7g · carbohydrate 1.4g · fat 4.6g · sodium 637.7mg
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: After pouring in the beaten egg, let it sit briefly without stirring to keep its soft, delicate texture.
Tips: Shrimp can turn tough if cooked too long, so simmer just until the egg is set.
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Ingredients (1 serving)
- Shrimp — 70 g
- Egg — 1 pc
- Scallion — 0.3 stalk
- Water — 400 ml
- Soy sauce — 1 tsp
- Salt — 0.5 g
- Ground black pepper — 0.1 g