Heartwarming Fish Cake Soup (Odeng Tang) – Simple & Delicious!
The Ultimate Comfort Food: Experience the Best of Homemade with Kim Cook’s Signature Fish Cake Soup (Odeng Tang), Perfect for Chilly Days!
As the weather turns cooler, nothing beats a steaming bowl of fish cake soup (Odeng Tang). This recipe focuses on seasonal ingredients to bring out a clean, refreshing, and deeply satisfying flavor. Perfect for a cozy meal at home!
Main Ingredients
- 1 pack of fish cakes (e.g., flat sheets, tubes; choose your favorite)
- 5 pieces of seasoned deep-fried tofu pouches (yubu jumeoni), pre-stuffed with filling such as japchae or ground meat
- 2 shiitake mushrooms (fresh preferred)
Cooking Instructions
Step 1
First, prepare the seasoned deep-fried tofu pouches (yubu jumeoni) which add a chewy texture and rich flavor. You can use store-bought ones or make your own by soaking dried tofu pouches and filling them with your favorite ingredients like japchae noodles, minced vegetables, and seasoned ground meat for a hearty addition.
Step 2
Wash the shiitake mushrooms thoroughly, remove the stems, and slice them for easy eating. These add a wonderful earthy aroma. Feel free to add other vegetables like daikon radish, leeks, or crown daisy, and even konjac noodles for an even more abundant and satisfying soup.
Step 3
The secret to a deeply savory and refreshing broth! Bring a pot of water to a boil with dried anchovies and kelp. Simmer for about 15 minutes over medium heat to create a rich broth. Once your clear and refreshing broth is ready, add the fish cakes, prepared yubu jumeoni, and sliced shiitake mushrooms. Let it simmer gently over medium-low heat for another 15 minutes, allowing the ingredients to soften and meld their flavors.