Soup & Stew

Shrimp Meatball Soup with Bok Choy

Name: Shrimp Meatball Soup with Bok Choy
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 5 Shrimp; 20 g Bok choy; 2 Eggs; 200 g Chicken stock; 30 g Starch; a pinch Ground black pepper; 20 g Cooking wine; 0.2 g Salt

새우완자탕

Springy shrimp meatballs simmered in chicken stock with bok choy, lightly thickened and topped with diamond-cut egg strips. Shrimp meatballs are so flavorful that the soup isn't bland even with very little salt.

20mPrep

15mCook

2Servings

EasyLevel

🧺 Korean ingredients in this recipe

Cheongju & Mirin (Cooking Wine)Rice wines that tame fishy and meaty odors 🛒 Shop on Amazon

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📝 Step-by-Step Instructions

Devein and peel the shrimp and wash them.

Shrimp Meatball Soup with Bok Choy — step 1

Chop the shrimp and mix with starch, pepper, egg white and cooking wine.

Shrimp Meatball Soup with Bok Choy — step 2

Knead the shrimp mixture, shape into meatballs and simmer them in the chicken stock.

Shrimp Meatball Soup with Bok Choy — step 3

Wash the bok choy and halve it lengthwise.

Shrimp Meatball Soup with Bok Choy — step 4

Separate the remaining eggs, cook the yolk and white into thin sheets and cut into diamonds.

Shrimp Meatball Soup with Bok Choy — step 5

When the meatballs are cooked, stir in a spoonful of starch slurry, add the bok choy and bring to a boil. Serve topped with the egg diamonds.

Shrimp Meatball Soup with Bok Choy — step 6

📊 Nutrition Facts (per serving)

13.4Calories (kcal)

13.2 gCarbs

12.2 gProtein

1.3 gFat

141.6 mgSodium

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

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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.