Warm and Refreshing Anchovy Broth Fish Cake Soup
Warm and Refreshing Anchovy Broth Fish Cake Soup
Super Simple! Delicious Fish Cake Soup with a Clear, Refreshing Broth
This recipe for fish cake soup is perfect for warming you up on a chilly day. The refreshing taste of the anchovy and kelp broth combined with the chewy fish cakes creates a universally loved flavor. You can make it even richer by using any leftover vegetables from your fridge. It’s an excellent choice for a side dish with drinks or a hearty meal on its own. The secret to its clear and refreshing broth lies in using fresh ingredients and preparing the broth impeccably. Make this simple yet delicious dish right now!
Broth Ingredients- 1 sheet of kelp (approx. 10×10 cm)
- 1 handful of dried anchovies for broth (guts removed)
Soup Ingredients- 3 sheets of flat fish cakes
- 130g daikon radish (about 1/4 of a small radish)
- 1 stalk of green onion
- A small amount of carrot (optional)
- 3 sheets of flat fish cakes
- 130g daikon radish (about 1/4 of a small radish)
- 1 stalk of green onion
- A small amount of carrot (optional)
Cooking Instructions
Step 1
First, let’s make the base for our delicious fish cake soup: the broth. Pour 1000ml of cold water into a pot, add 1 sheet of kelp and a handful of dried anchovies (with guts removed). Bring to a boil over medium heat, then remove the kelp after 5 minutes. Continue to simmer the anchovies for another 10 minutes, then strain them out to create a clear and refreshing broth. While the broth is simmering, prepare the other ingredients.
Step 2
While the broth is simmering, slice the flat fish cakes into bite-sized pieces (about 2-3 cm wide). For extra tenderness, you can briefly blanch the fish cakes in boiling water before adding them to the soup; this helps them absorb the flavors better. (Optional)
Step 3
Slice the daikon radish into thin, uniform pieces (about 0.5 cm thick), similar to half-moons or your preferred shape for the carrot. Slice the green onion diagonally. Cutting all the vegetables to a similar size ensures they cook evenly.
Step 4
Add the sliced daikon radish and carrot to the clear broth you’ve prepared. Bring to a simmer over medium heat and let it bubble gently. Cook for about 10 minutes, or until the radish becomes translucent and tender. Properly cooked radish is key to a refreshing broth.
Step 5
Once the radish is almost cooked through, add the prepared fish cakes to the pot. Let it simmer for a bit longer to allow the fish cakes to absorb the flavors.
Step 6
Now it’s time to season the soup. Add 1 tablespoon of Korean soup soy sauce and 2 tablespoons of anchovy sauce for a rich umami flavor. Anchovy sauce adds a wonderful depth to the broth. If you’re only using Korean soup soy sauce, you might want to increase the amount slightly.
Step 7
Add 1 tablespoon of minced garlic and a pinch of black pepper for aroma. Taste the broth and adjust the seasoning with a little salt if needed. It’s best to simmer gently rather than boiling vigorously, allowing the flavors of the ingredients to meld beautifully.
Step 8
Finally, add the diagonally sliced green onions and simmer for another moment until done. That’s your simple and delicious fish cake soup! Adding the green onions at the very end preserves their fresh aroma and prevents them from becoming mushy. Enjoy this warm and hearty bowl of soup!
