Hearty and Refreshing Fish Cake Soup (Eomuk-tang)
Hearty and Refreshing Fish Cake Soup (Eomuk-tang)
#KoreanSoup #EasyFishCakeSoup #PerfectAnju #ColdRemedy
As the weather gets cooler, a warm and comforting bowl of soup is just what the doctor ordered! This simple Eomuk-tang (Korean fish cake soup) is incredibly easy to make, perfect for warding off a chill or even a slight cold. Using pre-packaged soup fish cakes and their included seasoning mix, you can achieve a wonderfully clear and refreshing broth without needing to make a separate stock. We’ve added radish and plump shrimp for extra depth and flavor, making this a delightful and fuss-free dish. It’s perfect as a satisfying meal with rice or as a savory accompaniment to your favorite drinks.
Main Ingredients- 1 pack of assorted soup fish cakes (Eomuk)
- 4 shrimp (optional)
- 700ml seafood broth (or water)
- 1 piece of radish (approx. 100g)
- 3 hard-boiled eggs
- 1 teaspoon black pepper
- 1 tablespoon cooking wine (optional)
- 1 teaspoon minced garlic
- 3 tablespoons green onion (sliced diagonally)
Cooking Instructions
Step 1
Start by adding all the ingredients to the pot at once for maximum convenience. Slice the radish into relatively thin pieces so it cooks through and infuses the broth well. Placing it at the bottom of the pot helps to create a cleaner, more refreshing soup base.
Step 2
Add the assorted fish cakes, cut into bite-sized pieces, along with the hard-boiled eggs. Next, incorporate the diagonally sliced green onions, minced garlic, and black pepper to build a rich, savory flavor profile. The seasoning primarily comes from the powder packet included with the fish cakes. (Feel free to adjust with salt or soy sauce to your preference.)
Step 3
If using, add the frozen shrimp. Pour in the prepared seafood broth (or water). Bring the soup to a rolling boil over high heat, then reduce to medium heat and simmer for at least 10 minutes, allowing the flavors to meld beautifully. The shrimp will add a wonderful savory depth.
Step 4
As the soup comes to a boil, the lighter fish cakes will begin to float to the surface. At this point, the fish cakes haven’t fully absorbed the broth’s flavor yet. Continue simmering over medium heat for a little longer to ensure the fish cakes soak up all that deliciousness.
Step 5
Once the broth starts to take on a clear, deep color and rich aroma, your Eomuk-tang is nearly ready. The addition of shrimp has further enhanced the savory and refreshing qualities of the soup. Taste the broth and turn off the heat once satisfied.
Step 6
Ladle the hot Eomuk-tang into serving bowls. For an extra kick, you can serve a small dish of wasabi on the side; a touch of wasabi adds a subtle peppery note and enhances the umami flavor. Enjoy your incredibly simple yet delicious fish cake soup made with the convenient seasoning mix!
