Bok Choy Fish Cake Soup: A Clear and Refreshing Winter Delicacy
Super Simple Bok Choy Fish Cake Soup Recipe, Ready in 10 Minutes with a Clear Broth
As the season calls for a warm and comforting bowl of soup, fish cakes (eomuk) are always a familiar and welcome ingredient. From artisanal, high-quality varieties to everyday affordable options, there’s a wide selection available. Today, we’ll add bok choy to these humble fish cakes to enhance their crisp texture and fresh flavor, creating a clear and invigorating fish cake soup. While soups with radish or cabbage are also delicious, this recipe focuses on the simplicity and nutritional benefits of bok choy for a cleaner, more refreshing taste. This easy soup recipe is perfect as a lunch or dinner side dish, loved by everyone.
Main Ingredients
- 2 sheets of flat fish cake
- 200g bok choy
- 1/2 onion
- 1 red chili or Korean green chili (optional)
- 1/2 Tbsp minced garlic
- 1/2 Tbsp salt (or to taste)
- 1/3 tsp black pepper
Broth Ingredients
- 1 pack of anchovy broth bag (or 6-7 dried anchovies)
- 1L water
- 1 Tbsp store-bought tsuyu (or Korean soy sauce)
- 1 piece dried kelp (if included in broth bag, optional)
- 1 pack of anchovy broth bag (or 6-7 dried anchovies)
- 1L water
- 1 Tbsp store-bought tsuyu (or Korean soy sauce)
- 1 piece dried kelp (if included in broth bag, optional)
Cooking Instructions
Step 1
**Tip: This recipe is best understood with accompanying photos. Check out the visual guide for each step!**
Step 2
First, prepare the vegetables. Wash the bok choy thoroughly under running water. Separate the white stems from the green leaves. Cut the white stems into 2-4 pieces and the leaves into roughly 2-3cm segments. Thinly slice the onion into 0.5cm strips. If you prefer a bit of heat, slice the red or green chili thinly (about 0.2cm thick) after cutting it in half. (You can omit the chili if you don’t like spicy food.)
Step 3
For this soup, flat fish cakes are the easiest to prepare. Cut them into rectangular pieces, about 2cm by 4cm. You can also use other types of fish cakes or fish balls available in stores, according to your preference.
Step 4
The key to a delicious fish cake soup is a clear, flavorful broth. In a pot, combine 1L of water and the anchovy broth bag. Bring to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for 10 minutes to extract a rich broth. (If you don’t have a broth bag, use 6-7 dried anchovies and a piece of kelp. Simmer for about 10 minutes, removing the kelp after 5 minutes, and then strain the anchovies.) Once the broth is ready, remove the broth bag (or anchovies). Add 1 tablespoon of tsuyu for a subtle umami flavor. You can substitute with Korean soy sauce if tsuyu is unavailable.
Step 5
While the broth is simmering, add the prepared bok choy stems and sliced onion to the pot. Let it simmer for another moment until the vegetables are slightly tender and release their sweetness into the broth.
Step 6
Now, add the prepared flat fish cakes to the pot. Simmer for about 2-3 minutes until the fish cakes are softened. Be careful not to overcook them, as they can become mushy if boiled for too long.
Step 7
Let’s season the soup. Adjust the seasoning with 1/2 tablespoon of salt and 1/3 teaspoon of black pepper, according to your taste. Finally, add 1/2 tablespoon of minced garlic for extra aroma and depth of flavor. Garlic really enhances the soup’s taste!
Step 8
Lastly, add the bok choy leaves and the sliced chili (if using). Simmer briefly for less than a minute, just until the leaves wilt. This ensures the vegetables retain their fresh flavor and vibrant color. And there you have it – a clear, refreshing bok choy fish cake soup! It’s truly simple to make.
Step 9
This bok choy fish cake soup is a comforting classic that never gets old. Its simple, savory taste is appetizing and satisfying. It’s perfect for busy days because it’s so quick to prepare. Try this bok choy fish cake soup recipe to refresh your appetite during the winter months and enjoy a warming, hearty meal. Enjoy your cooking! 🙂
