Photo: Korea Ministry of Food and Drug Safety

Shrimp Ball Soup (Saewoo Wanja-tang)

Name: Shrimp Ball Soup (Saewoo Wanja-tang)
Cuisine: South Korea
Ingredients: shrimp (5 whole); 20 g bok choy (20g); egg (2 pcs); 200 g chicken broth (200g); 30 g starch (30g); 0.01 g ground black pepper (0.01g); 20 g cooking wine (20g); 0.2 g salt (0.2g)

새우완자탕

Soup & stew · Boiled

Soups & stewsCourse

13kcal · per serving

Not spicySpice

No porkGluten-free

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Recipe

Shrimp Ball Soup (Saewoo Wanja-tang)

Not spicyNo porkNo meat or alcoholGluten-freeContains: egg, shellfish

Ingredients Tap an ingredient to check it off

Servings1

shrimp새우(5 whole)
bok choy청경채(20g)
20 g
egg달걀(2 pcs)
chicken broth치킨육수(200g)
200 g
starch전분(30g)
30 g
ground black pepper후춧가루(0.01g)
0.01 g
cooking wine요리술(20g)
20 g
salt소금(0.2g)
0.2 g

Nutrition per serving

13kcal

13.2gCarbs

12.2gProtein

1.3gFat

141.6mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Devein and peel the shrimp and wash them thoroughly.
Mix the minced shrimp with the starch, black pepper, egg white, and cooking wine.
Knead the shrimp mixture well, form into balls, and boil them in the chicken broth.
Wash the bok choy thoroughly and halve it lengthwise.
Separate the egg yolk and white, fry each into a thin sheet (jidan), and cut into diamond shapes.
When the balls are cooked, add a spoonful of starch slurry and the bok choy and bring to a quick boil, then transfer to a bowl and top with the yellow and white egg garnishes.

💡 TipMaking the meatballs with shrimp means the soup does not taste bland even with little salt.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.