Skewered Fish Cake Soup
Warm and Hearty Skewered Fish Cake Soup!
A welcome treat on a chilly day, this Skewered Fish Cake Soup is both comforting and delicious. We’ve used chewy Busan fish cakes, skewered them for a special touch, and paired them with a convenient pre-made broth. The resulting soup is deeply flavorful and warming, making it the perfect remedy for fatigue. Enjoy a truly satisfying and restorative meal.
Ingredients
- 6 sheets of flat fish cake
- 2 round fish cakes
- Heart-shaped fish cake
- Cheese ball fish cake
- 1 packet of anchovy fish cake broth
- 1 piece of radish (approx. 10cm long)
- 3 sheets of dried kelp (approx. 10x10cm)
- 1 handful of bok choy
- 1 handful of bean sprouts
- Small bunch of chives (chopped into 5cm lengths)
- Salt to taste
- 1 shiitake mushroom
- 1/2 packet of enoki mushrooms
- Red pepper flakes to taste
- 3 Tbsp soy sauce (2 Tbsp for radish braising, 1 Tbsp for seasoning sauce)
Cooking Instructions
Step 1
Pour the packet of anchovy fish cake broth into a deep pot. Add about 400ml of water to create a generous broth base for your soup.
Step 2
Wash the radish, peel it, and cut it into four equal pieces, approximately 1.5cm thick. These larger pieces will cook down nicely.
Step 3
Add the cut radish and the 3 sheets of kelp to the broth and bring it to a boil. Just before it boils vigorously, remove the kelp to prevent a bitter taste. Reduce the heat to medium and simmer until the radish becomes translucent and tender, about 10-15 minutes.
Step 4
For the flat fish cakes, make decorative zig-zag cuts along the length, then cut them into three equal sections. Thread these sections onto skewers neatly. Using skewers makes the soup visually appealing and easier to eat.
Step 5
We’re excited about the heart-shaped fish cake, the round cheese ball fish cake, and curious about how spicy the chili fish cake will be! Using a variety of fish cakes adds a wonderful diversity of flavors and textures.
Step 6
Remove the braised radish from the broth and set aside. In the same pot, add 2 Tbsp of soy sauce, enough to cover the radish pieces, and gently simmer over medium-low heat until the radish is tender and slightly caramelized. This adds a delicious sweet and savory element.
Step 7
Return the broth to a simmer and add the washed bean sprouts. Once it comes to a gentle boil, give it a quick stir. Cook for just a few minutes until the bean sprouts are tender-crisp.
Step 8
Now, let’s assemble the soup! Push the bean sprouts to the sides of the pot to make room, and carefully place the skewered fish cakes into the broth.
Step 9
Arrange the pretty heart-shaped and spicy chili fish cakes in the pot. Add the braised radish, prepared shiitake mushroom, bok choy, and enoki mushrooms around the edges. Let everything simmer gently over medium heat until tender, about 5 minutes. Turn off the heat as soon as it starts to bubble.
Step 10
The chili fish cake adds a wonderful vibrant color and a touch of spice to the soup, making it look more sophisticated. Taste the broth and adjust with a pinch of salt if needed. If you’d like an extra kick, mix 1 Tbsp soy sauce, 1 Tbsp water, a little chopped chives, and a pinch of red pepper flakes for a simple dipping sauce.
Step 11
Even after simmering, the fish cakes remain delightfully chewy. They’ve absorbed the rich flavor of the broth, resulting in a perfectly seasoned and deeply satisfying soup. It’s also fantastic for enjoying with rice!
Step 12
Look at these cute, round cheese ball fish cakes! They’re quite substantial and burst with creamy, savory cheese when you bite into them. The subtle cheese aroma with every mouthful is truly delightful.
Step 13
Like Cupid’s arrow, this heart-shaped fish cake is adorable! The little flecks that look like shrimp are a charming detail, and its soft texture is a pleasure to eat.
Step 14
This chili fish cake certainly lives up to its name! It adds a bright, spicy kick that cuts through any richness and perfectly balances the overall flavor profile of the soup. It’s a real highlight of this skewered fish cake soup, offering a satisfying heat.
