Hearty and Refreshing Cabbage Fish Cake Soup
Hearty and Refreshing Cabbage Fish Cake Soup
How to Make a Delicious Fish Cake Soup with Cabbage: Sweet and Refreshing with a Deep Flavor
Today, we’ve prepared a special fish cake soup recipe featuring plenty of cabbage, making the broth even more refreshing and naturally sweet. On a chilly day, a warm bowl of this soup will surely melt away your worries. Let me share the secret to its simple yet profound flavor!
Main Ingredients- 3 sheets of square fish cakes (approx. 150g)
- 100g Napa cabbage leaves or baby bok choy leaves
- 1 stalk of green onion (mostly the white part)
- 1200ml water (6 cups)
- 1 anchovy and kelp stock sachet
- 1/2 Tbsp minced garlic
- 1 Tbsp soy sauce for soup (Guk-ganjang)
- Salt to taste (flower salt or sea salt recommended)
- A pinch of black pepper
Cooking Instructions
Step 1
First, cut the fish cakes into bite-sized pieces, about 2cm wide. Similarly, cut the cabbage leaves into large pieces, about 3-4cm in size. If you find the fish cakes have an unusual taste or excess oil, you can briefly blanch them in boiling water, rinse under cold water, and drain them for a cleaner flavor.
Step 2
Wash the green onion and slice it diagonally into 2-3cm lengths. Slicing it diagonally helps the flavor infuse well into the broth and also makes it look appealing.
Step 3
In a large pot, pour in 1200ml of cold water and add the anchovy and kelp stock sachet. Bring it to a boil over high heat. Once the water is vigorously boiling, reduce the heat to medium. To prevent the stock from becoming too strong, remove the kelp from the sachet first.
Step 4
Continue to simmer over medium heat for about 10 minutes to allow the anchovy flavor to fully infuse. Afterwards, remove the anchovy sachet as well, completing your clear and flavorful broth.
Step 5
Add all the prepared fish cakes and the roughly chopped cabbage leaves to the pot. The cabbage will soften as it cooks, adding sweetness and a refreshing taste to the soup.
Step 6
Add 1/2 Tbsp of minced garlic, 1 Tbsp of soy sauce for soup, and a pinch of black pepper. Simmer over medium-low heat until the cabbage is tender and wilted, about 5-7 minutes. If you prefer a slightly spicy kick, you can add about 1/2 tsp of red pepper flakes at this stage.
Step 7
Taste the broth while it simmers and adjust the seasoning with salt as needed. Since the cabbage releases its natural sweetness, it’s best not to make the broth too salty from the start. Adjust the amount of soy sauce or salt according to your preference.
Step 8
Finally, add a generous amount of the diagonally sliced green onions and bring the soup to a brief boil. The fresh aroma of the green onions will permeate the broth, completing your delicious fish cake soup. Turn off the heat and serve immediately.
