Bean Sprout and Fish Cake Soup
How to Make Refreshing and Savory Bean Sprout and Fish Cake Soup
Personally, I absolutely love fish cakes! I always keep them stocked in my refrigerator. It’s great that fish cakes can be used in so many different dishes. Especially on cold days like these, enjoying them in a soup is just wonderful, isn’t it? So, here’s how to make Bean Sprout and Fish Cake Soup. It’s refreshing and subtly sweet, perfect for breakfast or as a hangover cure.
Ingredients- 2 sheets of fish cake
- 1 handful of bean sprouts
- 1/2 stalk of green onion
- 650ml of water
- 1/2 cheongyang pepper (optional, for a spicier taste)
- 1 teaspoon minced garlic
- 1 tablespoon soup soy sauce
- 1 teaspoon salt (adjust to taste)
Cooking Instructions
Step 1
First, thinly julienne the green onion. This will be added to the soup, so slicing it thinly will allow its flavor to blend well into the broth.
Step 2
Finely julienne the cheongyang pepper as well. This is optional, but if you like a bit of heat, it adds a wonderful kick to the soup.
Step 3
Cut the fish cakes into bite-sized pieces. This makes them easy to eat with chopsticks or a spoon. Aim for pieces that are not too small, so you get a satisfying chew.
Step 4
Pour 650ml of water into a pot. Add 1 teaspoon of minced garlic to the water. This is a key ingredient for a refreshing and clean-tasting broth.
Step 5
Next, add 1 tablespoon of soup soy sauce. This will add a rich umami flavor to the broth.
Step 6
Finally, add 1 teaspoon of salt to season. Stir everything together and bring it to a rolling boil over high heat. Pre-seasoning the broth like this helps to deepen the flavors.
Step 7
Once the broth is at a rolling boil, let it simmer for about 3 minutes to allow the seasonings to infuse. Then, add the prepared fish cakes and bring it back to a rolling boil. It’s important to give the fish cakes enough time to release their delicious flavor into the broth.
Step 8
When the fish cakes start to float and are cooked, add the bean sprouts. Cover the pot and continue to boil for about 6 minutes over medium heat. Be careful not to overcook the bean sprouts, as they can lose their crispiness. We want them to remain slightly crunchy.
Step 9
Finally, add the julienned green onion and cheongyang pepper. Let it simmer for another minute. Turn off the heat and taste the soup. If it needs more seasoning, add a little more salt. Remember, the fish cakes and soup soy sauce already provide some saltiness, so adjust carefully.
Step 10
Your warm and refreshing Bean Sprout and Fish Cake Soup is ready! Enjoy your delicious meal.
