Savory and Hearty Fish Cake Soup (Odeng Tang)
Savory and Hearty Fish Cake Soup (Odeng Tang)
Winter Comfort Food: Ultimate Savory Broth for Fish Cake Soup (Odeng Tang) Recipe
On chilly winter days, nothing beats a steaming bowl of fish cake soup! But who says you can only enjoy it in winter? Even on late nights regardless of the season, the temptation of its deeply flavorful broth and chewy fish cakes is hard to resist, and thankfully, it’s surprisingly easy to make! This recipe uses a rich anchovy and kelp broth, packed with various vegetables and plenty of fish cakes, creating an exquisite taste.
Main Ingredients- Assorted fish cakes (as much as you like)
- Clear anchovy and kelp broth
- 3 slices of radish
- 1/2 onion
- 2 boiled eggs (optional)
- 1/3 stalk of green onion
- 3 shiitake mushrooms
- Shrimp (optional)
- 1 handful of crown daisy (sukgat)
- 1 Tbsp soy sauce for soup (guk-ganjang)
- 1/2 Tbsp salt
- 1 Tbsp minced garlic
- 1 dried chili pepper
Cooking Instructions
Step 1
First, let’s prepare the vegetables that will add depth to our fish cake soup. Slice the radish into bite-sized pieces, thinly slice the onion, and cut the green onion diagonally. Preparing them this way will significantly enhance the broth’s flavor.
Step 2
Wash the crown daisy, which adds a lovely fragrance, and set it aside. It’s best to add crown daisy towards the end of cooking to preserve its fresh aroma.
Step 3
If you like, prepare two boiled eggs. Both children and adults enjoy them, but they are optional, so you can skip them if you prefer.
Step 4
Score the shiitake mushrooms decoratively with a knife. This not only makes them look appealing but also helps them absorb the broth’s flavors beautifully. The deep umami from the shiitake mushrooms will elevate the soup.
Step 5
We’ve also prepared a few shrimp to make the seafood broth even richer. Adding shrimp will make the broth significantly more refreshing and deeply flavorful.
Step 6
Now, it’s time to prepare the star of our dish: the fish cakes! Cut the fish cakes into desired sizes, or skewer them onto wooden sticks to make ‘odeng-kkochi’. Skewering them makes them easier to pick up and eat, and they look quite appealing. However, you can simply cut them into pieces if you prefer.
Step 7
In the prepared anchovy and kelp broth, add the sliced onion and radish. Bring it to a boil over high heat. Simmer until the radish becomes translucent; this will draw out its refreshing sweetness into the broth.
Step 8
Once the broth starts boiling, add the soy sauce for soup to add color and savoriness, and season with salt to your liking. Finally, stir in the minced garlic to create the perfect base for your delicious broth.
Step 9
Now, gently place all the prepared ingredients into the pot: the shrimp, fish cakes, shiitake mushrooms, and boiled eggs. Be careful not to overfill the pot; leaving some space will help everything cook evenly.
Step 10
After adding all the ingredients, simply let it simmer for a bit! Cook over high heat for about 4 to 5 minutes. Be mindful not to overcook, as the fish cakes can become mushy and lose their delightful chewiness.
Step 11
Your piping hot fish cake soup is ready, steaming invitingly! The chewy, springy fish cakes paired with the deep, refreshing broth are simply exquisite. For an extra treat, prepare a dipping sauce to enjoy alongside. This delicious broth is perfect for enjoying with a bowl of rice, and it’s guaranteed to make you want a drink! Enjoy!
