By Chung's K Food
Easy Korean Fish Cake Soup!
8 steps
Prep:5minCook:20min
Annyeonghaseyo! Hello, K Friends! How are you doing? Last time, I showed you how to make fish cakes at home. Today, I’d like to show you how to make a refreshing and delicious fish cake soup with them. Hope you enjoy this recipe.
Updated at: Thu, 01 Feb 2024 15:07:16 GMT
Nutrition balance score
Unbalanced
Glycemic Index
45
Low
Glycemic Load
16
Moderate
Nutrition per serving
Calories324.7 kcal (16%)
Total Fat8.6 g (12%)
Carbs36.9 g (14%)
Sugars8.2 g (9%)
Protein24 g (48%)
Sodium1929.7 mg (96%)
Fiber2.5 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Blanch the fish cakes briefly in hot water.
Step 2
Cut the radish into appropriate thickness. Also, cut a little carrot for color. Slice 2 green onions diagonally. Cut about 2 into appropriate lengths to use later for the broth.
Step 3
Pour about 6 cups of water into a pot. Add 2 pieces of kelp, a handful of dried bonito flakes, the sliced radish, carrot, and green onions. Boil for about 10 minutes.
Step 4
After 10 minutes, take out the kelp and other ingredients. Strain the bonito flakes as well.
Step 5
Let's season it. Add 2 tablespoons soy sauce, 1 teaspoon sugar, 1/2 teaspoon of salt. And add back the boiled radish and carrot.
Step 6
When the radish is somewhat cooked, add the fish cake. Boil the fish cake soup over medium heat to keep the broth clear.
Step 7
Lastly, add 2 tablespoons of mirin or cooking wine. Then, adjust the seasoning with salt to your taste.
Step 8
If you like a spicy flavor, you can add 1-2 chili peppers and 1-2 mushrooms as a garnish. This is optional. Boil for about 3 more minutes. After 3 minutes, serve in a bowl and enjoy.
Notes
2 liked
0 disliked
Bland
Delicious
Easy
Go-to
Under 30 minutes
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