Clear and Refreshing Fish Cake Soup (No MSG)
Grandma’s Recipe: Clear Fish Cake Soup Cooked Without MSG
Packed with natural umami! This fish cake soup is made with fresh vegetables and kelp for a deep, satisfying flavor, without any anchovies or MSG. Its clear, refreshing broth is soothing and comforting. It’s an easy-to-follow recipe perfect for a home-cooked meal.
Main Ingredients- 10g Dried kelp (kombu)
- 200g Daikon radish
- 150g Fish cakes (eomuk/odeng)
Cooking Instructions
Step 1
First, prepare the dried kelp. Gently wipe the surface with a damp paper towel to remove any white powder; avoid washing too vigorously to prevent releasing sticky mucilage.
Step 2
Cut the daikon radish into thick slices, about 0.5cm thick. Aim for pieces slightly larger than bite-sized. The radish will add a refreshing sweetness to the broth.
Step 3
Peel the onion and cut it into quarters or large chunks. The onion’s natural sweetness will contribute to the broth’s umami.
Step 4
Chop the green onions into large pieces, separating the white and green parts. The white parts offer a refreshing flavor, while the green parts add aroma.
Step 5
Mince the garlic cloves after lightly crushing them with the side of your knife. Minced garlic will infuse the soup with its aromatic flavor.
Step 6
Trim the stems off the Korean green chili pepper and slice it thinly. If you prefer a spicier soup, you can leave the seeds in.
Step 7
In a deep pot, combine the sliced daikon radish and 600ml of water. Bring to a boil over high heat. Once boiling, reduce to medium heat and simmer for about 10 minutes, or until the radish begins to turn translucent. This step extracts the radish’s refreshing essence.
Step 8
When the radish is about halfway cooked and looks translucent, add the prepared dried kelp, minced garlic, and the roughly chopped onion. Simmer for about 5 minutes, then remove the kelp to ensure a cleaner broth, as prolonged simmering can make it bitter.
Step 9
Bring the broth back to a gentle boil. Season with 2 tablespoons of soy sauce for soup and 1 teaspoon of salt. Taste and adjust seasoning as needed; it’s best to start with less and add more. Add a pinch of black pepper for aroma.
Step 10
Slice the fish cakes into desired sizes. Add them to the simmering broth along with the chopped green onions and sliced green chili peppers. Cook for another 5 minutes, or until the fish cakes are tender and heated through.