Hearty Potato and Fish Cake Soup
Simple Potato and Fish Cake Soup Made with Everyday Ingredients
Due to the heavy monsoon rains, I was hesitant to go to the supermarket today. So, I decided to make a morning soup using the ingredients I had left in the refrigerator. This recipe offers a comforting and satisfying soup, perfect for a rainy day.
Soup Base Ingredients
- Potato 120g
- Rectangular Fish Cakes 2 sheets
- Water 1 liter
- Dried Anchovy and Kelp Stock Bag 1 pack
- Minced Green Onion 1 Tbsp
- Minced Cheongyang Pepper (optional, for spiciness) a little
- Minced Red Pepper for garnish a little
Seasoning
- Tuna Extract 1 Tbsp
- Tuna Extract 1 Tbsp
Cooking Instructions
Step 1
First, prepare the ingredients. Peel the potato and slice it thinly into 0.5cm thick pieces. Cut the rectangular fish cakes into bite-sized pieces, about 2-3cm. Finely mince the green onion, Cheongyang pepper, and red pepper.
Step 2
In a pot, combine 1 liter of water and the dried anchovy and kelp stock bag (or use pre-made anchovy-kelp broth). Bring to a boil over high heat. Once boiling, add the prepared potato slices and reduce the heat to medium.
Step 3
After the potatoes start to soften and become slightly translucent (about 5-7 minutes), remove the stock bag to ensure a clear broth. Then, add the sliced fish cakes and minced green onion. Continue to simmer for another 2-3 minutes until the fish cakes are heated through.
Step 4
Once the potatoes and fish cakes are cooked, stir in the minced Cheongyang pepper and red pepper. Season with 1 tablespoon of tuna extract. You can also adjust the seasoning with soy sauce or salt to your preference. Let the soup simmer for another minute for the flavors to meld. If serving to children, you can omit the Cheongyang pepper or use a very small amount.
Step 5
Ladle the delicious and hot potato and fish cake soup into serving bowls. Enjoy this comforting soup as a satisfying meal, perfect with a side of rice.
