Soup & Stew

Seafood Meatball Soup in Bonito Broth

Name: Seafood Meatball Soup in Bonito Broth
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 3 Shrimp; 50 g Manila clams; 20 g Korean radish; 10 g Dried kelp (dasima); 20 g Green onion; 10 g Bonito flakes (katsuobushi); 1 Egg (white); 10 g Starch; ½ Red chili pepper; ½ Green chili pepper; as needed Water

바다완자탕

Delicate meatballs of minced shrimp and clams bound with egg white, set in a pan and simmered in a clear kelp-radish-bonito broth, topped with chilies. Shrimp and clams release natural seasoning so no salt is needed.

📝 Step-by-Step Instructions

Simmer the green onion, radish and kelp in water to make a broth.

Seafood Meatball Soup in Bonito Broth — step 1

Add the bonito flakes to the broth, let settle for about 10 minutes and strain.

Seafood Meatball Soup in Bonito Broth — step 2

Peel and wash the shrimp, and rub-wash the clams and shuck them.

Seafood Meatball Soup in Bonito Broth — step 3

Finely chop the shrimp and clam meat.

Seafood Meatball Soup in Bonito Broth — step 4

Mix the chopped seafood with the egg white and starch, shape into balls and roll briefly in a pan to set their shape.

Seafood Meatball Soup in Bonito Broth — step 5

Cook the meatballs fully in the broth, then serve topped with sliced red and green chilies.

Seafood Meatball Soup in Bonito Broth — step 6

📊 Nutrition Facts (per serving)

146.9Calories (kcal)

23 gCarbs

10.5 gProtein

1.5 gFat

119.2 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.