Hearty Potato and Fish Cake Soup
Hearty Potato and Fish Cake Soup
Hearty 1-Serving Potato and Fish Cake Soup
Adding potatoes to soup broth brings out a wonderful savory depth. This recipe offers a comforting and satisfying meal.
Main Ingredients- 70g peeled potato, cut into bite-sized pieces
- 80g fish cake (eomuk), cut into bite-sized pieces
- 30g green onion, sliced diagonally
For Sautéing Potatoes- 1 Tbsp perilla oil (deulgireum)
- 2 cloves garlic, thinly sliced
Broth Seasoning- 400ml water
- 0.5 Tbsp fish sauce (aekjeot)
- 0.5 Tbsp soup soy sauce (guk-ganjang)
- 1 tsp MSG (dashida or similar) or seasoning powder
- 1 Tbsp perilla oil (deulgireum)
- 2 cloves garlic, thinly sliced
Broth Seasoning- 400ml water
- 0.5 Tbsp fish sauce (aekjeot)
- 0.5 Tbsp soup soy sauce (guk-ganjang)
- 1 tsp MSG (dashida or similar) or seasoning powder
Cooking Instructions
Step 1
First, peel the potatoes and cut them into bite-sized pieces. Similarly, cut the fish cake into manageable pieces (for square fish cakes, cut in half, then into 2-3 strips). Slice the green onion diagonally about 1cm thick.
Step 2
Heat a pot over medium-low heat and add 1 tablespoon of perilla oil. Add the sliced garlic and the cut potatoes. Sauté for about 2-3 minutes until the edges of the potatoes look slightly translucent and lightly golden. This step enhances the savory flavor of the potatoes.
Step 3
To ensure a chewy and clean taste, pour hot water over the cut fish cakes in a bowl and let them sit for a moment. This helps to remove any excess oil from the fish cake.
Step 4
Add 400ml of water to the sautéed potatoes and bring to a boil over high heat. The potatoes will cook in about 5 minutes. Covering the pot can speed up the cooking process.
Step 5
Once the potatoes are almost cooked through (they should be tender when pierced with a fork), add the sliced green onions and simmer for about 20 seconds. This will infuse the broth with the fresh flavor of the green onions.
Step 6
Now, add the prepared fish cakes to the pot. Once the soup comes to a rolling boil, it’s almost ready. Avoid boiling the fish cakes for too long, as they can become mushy. Simmer for just 1-2 minutes after it starts boiling.
Step 7
Finally, season the soup with 0.5 tablespoon of fish sauce, 0.5 tablespoon of soup soy sauce, and 1 teaspoon of MSG (Dashida or your preferred seasoning powder) to taste. All the ingredients meld together to create a delicious and savory potato and fish cake soup! This generous single serving is wonderfully filling and makes for a satisfying meal. Feel free to add a pinch of chili powder or black pepper for an extra kick. ^^
