Shrimp Minari Meatball Soup

20260920 #breakfastdiary 1841, 16°C/clear I got new lighting and I've been testing it from different angles. Usually spreading the light broadly with a softbox is easier on both the viewer and the photographer, partly because of how demanding it feels when the light is concentrated into a hard highlight. A highlight with a sharp boundary between light and shadow tends to carry a dramatic charge, and behind it there's often something charged with desire lurking — a bit much for a breakfast you have to face every single day, don't you think. A 228 kcal single-serving shrimp minari meatball soup with a good carb-protein-fat balance. Beech mushrooms are still the best for a broth-based breakfast. I had no bok choy or scallions, so I substituted minari leaves and stems instead. Opinions on that will vary.

- 1/2 bowl farro - Shrimp meatballs (150g shrimp (7-8), 1 tsp starch, 1 clove garlic minced, 2 tbsp minced minari leaves) - Minari stems - 1 cup beech mushrooms - 1 red snow crab stock cube - Soy sauce - Pepper - Sesame oil

1. Bring 600ml water, 1 tbsp soy sauce, and 1 crab stock cube to a boil in a pot. 2. Clean the shrimp, mince with the back of a knife, then mix in 1 tsp starch, 1 clove minced garlic, and 2 tbsp minced minari leaves to make the meatball mixture. 3. Drop the meatballs into the broth from step 1, cook through, and remove. 4. Add the beech mushrooms to the broth left after removing the meatballs and simmer briefly. 5. In a bowl, combine the broth from step 4 with the shrimp meatballs and chopped minari stems, then add pepper and 1 tsp sesame oil.

Inspired by @_wholesome_moment