Fish Cake Soup
Preparation time: 5 minutes
Cook time: 30 minutes
Total time: 35 minutes
Servings: 4
Ingredients:
- 1 pack of frozen assorted fish cakes (~ 200 g or 7 oz)
- ¼ lb Fish balls (optional)
- 1 mung bean jelly (optional)
Broth
- 10 cups water
- 1-2 disposable tea bags (optional)
- 10 large dried anchovies, head and guts removed
- 5 pieces of dried kelp (10 g or 0.4 oz)
- 100 g white radish, thinly sliced (~ 1 small radish)
- 1 tsp minced garlic
- 2 Tbs soy sauce
- 1 Tbs salt
Dipping Sauce (optional)
- 1/8 cup soy sauce
- 1 tsp wasabi
Instructions:
- Put dried anchovies and dried kelp in disposable tea bags. In a large pot, pour in 10 cups water, add dried kelp and anchovies and boil under medium heat for 20 min uncovered.
- Remove and discharge the kelp and anchovies. Remove and set aside the radish. Strain the boiled stock to remove small particles (optional).
- Optional: slice mungbean jelly into small rectangle pieces. If using fish cake sheets, run fish cake under warm water and slice into small triangle pieces.
- Bring broth to boil and add soy sauce, salt, garlic, assorted fish cakes, fish balls (optional), and sliced mung bean jelly (optional). Cook for 5 min.
- Serve hot with rice or udon noodles and dipping sauce for fish cakes (optional).
* Adapted from Korean Fish Cake Soup – My Korean Kitchen and Deborah’s recipe
