Shrimp & Pork Meatball Soup
Soups & stews · Soups
This recipe is shown exactly as the chef wrote it. Serving-size math isn't ready for this one yet. The amounts are based on 2 servings.
Ingredients
- Minced shrimp7.1 oz
- Ground pork1.8 oz
- Water chestnuts
- Chopped scallions2 Tbsp
- Minced garlic1 tsp
- Starch powder1 Tbsp
- Egg whites (from whole eggs)1
- Salt
- Black pepper
- Sesame oil
- Anchovy & kelp stock3⅓ cups
- Green onion
- Guk-ganjang (soup soy sauce)1 Tbsp
- Oyster sauce1 Tbsp
- Salt
- Shiitake mushrooms
- Bok choy
- Enoki mushrooms
- Bamboo shoots
- Cucumber
- Water chestnuts — as needed
- Salt — a little
- Black pepper — a little
- Sesame oil — a little
- Green onion — for garnish, a little
- Salt — a little
- Shiitake mushrooms — as needed
- Bok choy — as needed
- Enoki mushrooms — as needed
- Bamboo shoots — as needed
- Cucumber — as needed
How to make it
- 1
Mince the shrimp and add ground pork, about half the amount of the shrimp.
- 2
Add the chopped water chestnuts, chopped green onion, minced garlic and starch, and season with salt and pepper.
- 3
Add the egg white and knead until springy.
- 4
Bring the anchovy and kelp stock to a boil, drop in spoonfuls of the mixture and cook the meatballs briefly.
- 5
Lift out the meatballs, add 1 tbsp of guk-ganjang to the stock for color, then 1 tbsp of oyster sauce and a little salt, and bring to a boil.
- 6
Add the prepared vegetables (shiitake, bok choy, enoki, bamboo shoots) and the meatballs, then the green onion and cucumber, and boil.
- 7
Drizzle with sesame oil to finish.
From Bob Kim's recipe book