Warm & Spicy Fish Cake Soup Broth Recipe for Winter
Warm & Spicy Fish Cake Soup Broth Recipe for Winter
Cozy Up with This Warm and Spicy Fish Cake Soup Broth This Winter!
On chilly winter days, a bowl of warm and invigorating fish cake soup is pure comfort that melts away the cold! This recipe will guide you to create a delicious, deeply flavored broth that’s perfect for a cozy meal. The combination of tender fish cakes, refreshing vegetables, and a perfectly balanced broth is a true delight for the senses. Enjoy this simple yet satisfying soup that warms you from the inside out.
Main Ingredients- 300g Fish Cakes (about 3-4 sheets), cut into bite-sized pieces
- 1 piece Daikon Radish (about 10cm long), cut into thick half-moons
- 2/3 stalk Green Onion, cut diagonally
- 1-2 Korean Green Chilies (Cheongyang chili), thinly sliced (seeds removed for less heat)
Broth Ingredients- 1 handful Dried Anchovies (for soup)
- 1 sheet Dried Kelp (Kombu, about 5x5cm)
- 1.5L Water
- 1 handful Dried Anchovies (for soup)
- 1 sheet Dried Kelp (Kombu, about 5x5cm)
- 1.5L Water
Cooking Instructions
Step 1
Let’s start by making the foundation of our delicious fish cake soup: the broth. In a pot, combine 1.5L of water, dried anchovies, kelp, and the daikon radish cut into thick pieces. Bring to a boil over high heat. Once boiling, remove the kelp promptly (after about 5 minutes) as overcooking can make it bitter. The anchovies and radish will continue to simmer, infusing the water with their savory flavor.
Step 2
Now, add 1 tablespoon of soy sauce for soup (Guk-ganjang) and reduce the heat to medium-low. Let it simmer gently for about 10 minutes more. This process allows the sweetness of the radish and the umami from the soy sauce to meld, creating a rich and deep broth. Strain the broth through a sieve for a clear liquid base.
Step 3
While the broth is simmering, let’s prepare the other ingredients. Slice the green onion diagonally into bite-sized pieces. Thinly slice the Korean green chilies, removing the seeds if you prefer less spiciness. Cut the fish cakes into convenient, bite-sized pieces (approximately 5x5cm). Having everything prepped makes the cooking process much smoother.
Step 4
To the prepared clear broth, add the sliced green onion and 1 tablespoon of minced garlic. If you used anchovies in a sachet, remove it now. Bring the pot back to a rolling boil over high heat and let it simmer vigorously for about 10 minutes. This step infuses the broth with the fresh aroma of green onion and the pungent flavor of garlic, enhancing its deliciousness.
Step 5
Once the broth has absorbed the flavors, add the cut fish cakes and Korean green chilies. After adding the fish cakes, cover the pot with a lid and continue to boil for a short while. This allows the savory essence of the fish cakes to enrich the soup, while the chilies add a pleasant spicy kick.
Step 6
Finally, reduce the heat to medium and simmer for another 2-3 minutes, allowing the broth to turn slightly milky and richer. Taste the broth and adjust seasoning with 1 teaspoon of salt if needed. A final pinch of black pepper will complete this wonderfully warming and satisfying fish cake soup. Enjoy!
