Clear and Flavorful Fish Cake Soup (Eomuk-tang)
How to Make Clear Fish Cake Soup with Coin Broth: A Simple Recipe for a Refreshing Side Dish or Drink Accompaniment
As the weather turns chilly, a warm bowl of soup is just what you need, isn’t it? Here’s a simple yet satisfying dish that’s perfect with rice or as a delightful accompaniment to drinks: Eomuk-tang, or Korean fish cake soup! Make this incredibly easy soup with fish cakes that are often found in the freezer. Enjoy this delicious, clear broth version of Eomuk-tang!
Main Ingredients- 5 sheets of square fish cakes (eomuk)
- 200g of Korean radish (mul), thinly sliced
- 1 stalk of green onion (scallion), finely chopped
Cooking Instructions
Step 1
First, prepare the star of your clear fish cake soup: 5 sheets of square fish cakes (eomuk). Cut them into bite-sized pieces or shapes that you find appealing. Different shapes can make the soup more visually interesting!
Step 2
Wash the 200g of Korean radish (mul) thoroughly under running water and then slice it thinly. Thin slices allow the radish to release its flavor into the broth more effectively and become tender. Finely chop 1 stalk of green onion to add a fragrant aroma.
Step 3
Now, in a pot, add 1.3L of water, which will form the base of your refreshing broth. Drop in 3 cubes of coin broth for a quick and deep flavor. Turn the heat to high and bring it to a boil.
Step 4
Once the water starts boiling, immediately add the thinly sliced Korean radish. It’s perfectly fine to add the radish before the coin broth has completely dissolved; this helps the radish absorb the savory broth as it cooks.
Step 5
While boiling over high heat, skim off any foam that rises to the surface of the broth. This step ensures a cleaner, clearer soup. After skimming, reduce the heat to medium and let it simmer gently for about 10 minutes, or until the radish slices are tender.
Step 6
When the radish becomes translucent and tender, add 1 tablespoon of soy sauce for soup (guk-ganjang) and 2 tablespoons of fish sauce (or anchovy extract) to season. For a clear soup, using too much dark soy sauce can make the broth cloudy, so a little goes a long way. The fish sauce adds umami and depth. Bring the soup back to a gentle simmer.
Step 7
Now, add the prepared fish cakes and 0.5 tablespoon of minced garlic. The minced garlic will subtly infuse the broth with its aroma and flavor.
Step 8
Continue to simmer for another 2-3 minutes, or until the fish cakes float to the surface. As the fish cakes cook, they release their own delicious essence, further enriching the broth’s flavor.
Step 9
To complete your clear and refreshing fish cake soup, generously add the chopped green onions and a good pinch of black pepper. Let it simmer for a moment more. The fragrance of the green onions and the subtle heat of the pepper will elevate the soup’s appeal.
Step 10
(Optional) If you’re looking for an even heartier meal, this fish cake soup recipe pairs wonderfully with udon noodles! Feel free to add udon noodles for a more substantial and satisfying dish.
Step 11
Your delicious and deeply flavorful clear fish cake soup is ready! Enjoy it piping hot. 🙂
