Busan-Style Pork and Shrimp Noodle Soup

Ingredients

• 200 g Ground Pork (domestic, 80% lean)
• 150 g Shrimp (peeled, deveined, domestic)
• 150 g Bok Choy (green leaves only, washed and trimmed)
• 150 g Egg Noodles (fresh or dried, broken into bite‑size pieces)
• 2 cloves Garlic (minced)
• 1 tsp Ginger (fresh, grated)
• 2 tbsp Soy Sauce (Korean ganjang, low sodium preferred)
• 1 tsp Sesame Oil (toasted, for flavor)
• 1 tbsp Seasoning Powder (homemade blend: 1 tsp dried anchovy powder, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp white pepper, 1/2 tsp sugar)
• 1/2 tsp Salt
• 1/4 tsp Black Pepper (freshly ground)
• 6 cups Water (cold, filtered)
• 2 stalks Green Onion (thinly sliced, for garnish)
• 1/2 tsp Korean Chili Flakes (optional, for mild heat)

Instructions

1. Prep the Vegetables & Aromatics

   Wash the bok choy, separate leaves, and slice into 2‑inch strips. Mince the garlic and grate the ginger.

   Time: PT5M

2. Make the Meatballs

   In a mixing bowl combine ground pork, finely chopped shrimp, half of the minced garlic, half of the grated ginger, 1 tbsp soy sauce, sesame oil, salt, and black pepper. Mix gently until just combined, then shape into 1‑inch balls (about 12‑14 pieces).

   Time: PT5M

3. Boil the Broth

   Add 6 cups of water to the large pot and bring to a rolling boil over high heat.

   Time: PT5M

   Temperature: 100°C

4. Season the Soup Base

   Stir in the seasoning powder, remaining 1 tbsp soy sauce, and the rest of the garlic and ginger into the boiling water. Reduce to a gentle simmer.

   Time: PT1M

   Temperature: 95°C

5. Cook the Meatballs

   Gently drop the meatballs into the simmering broth. Cook for 3‑4 minutes, or until they float and are firm to the touch.

   Time: PT4M

   Temperature: 95°C

6. Add the Egg Noodles

   Add the egg noodles to the pot and cook according to package instructions, usually 3 minutes, until just tender.

   Time: PT3M

   Temperature: 95°C

7. Finish with Bok Choy

   Add the sliced bok choy and optional chili flakes. Cook for 1 minute, just until the leaves turn bright green and slightly wilted.

   Time: PT1M

   Temperature: 95°C

8. Plate and Garnish

   Ladle the soup into bowls, ensuring each serving gets several meatballs, noodles, and bok choy. Sprinkle sliced green onion on top.

   Time: PT1M

Nutrition Facts

Calories

450

Protein

25 g

Carbohydrates

55 g

Fat

12 g

Fiber

2 g