Deep & Refreshing Odeng Soup: Easy Recipe
How to Make Delicious Odeng (Fish Cake) Soup at Home
Warm yourself up with this comforting and refreshing Odeng (fish cake) soup, easily made at home. The combination of various fish cakes and a rich, savory broth is truly delightful.
Main Ingredients- Assorted fish cakes (e.g., square cakes, rolled cakes, skewer cakes)
Broth Ingredients- 10 cups water
- 1 onion (cut into large pieces)
- 1 piece of radish (about 1/4 of a medium radish, cut into large pieces)
- 1 stalk of green onion (white parts mainly, cut into large pieces)
- 1 pack of soup stock ingredients (or use anchovies and kelp for broth)
Seasoning & Additional Ingredients- 5 Tbsp soy sauce for soup (adjust to taste)
- 5 Tbsp rice wine (mirin)
- Salt to taste
- A bit of green onion (sliced diagonally for garnish)
- 1 red chili pepper (seeds removed, sliced diagonally for garnish, optional)
- 10 cups water
- 1 onion (cut into large pieces)
- 1 piece of radish (about 1/4 of a medium radish, cut into large pieces)
- 1 stalk of green onion (white parts mainly, cut into large pieces)
- 1 pack of soup stock ingredients (or use anchovies and kelp for broth)
Seasoning & Additional Ingredients- 5 Tbsp soy sauce for soup (adjust to taste)
- 5 Tbsp rice wine (mirin)
- Salt to taste
- A bit of green onion (sliced diagonally for garnish)
- 1 red chili pepper (seeds removed, sliced diagonally for garnish, optional)
Cooking Instructions
Step 1
The key to a delicious Odeng soup is a deep and refreshing broth! Let’s start by preparing the ingredients for the broth. I’ve prepared radish and onion cut into large pieces, along with the white parts of green onion. We’ll also add a soup stock pack for an even richer umami flavor. If you prefer, you can use anchovies and kelp directly.
Step 2
Now, pour 10 cups of clean water into a pot. Add all the prepared broth ingredients: radish, onion, green onion, and the soup stock pack. We’ll boil everything together from the start to allow the flavors to infuse thoroughly into the broth.
Step 3
Next, it’s time to add the seasonings that will form the base flavor of the broth. Add 5 tablespoons of soy sauce for soup. This type of soy sauce helps maintain a clear broth color while adding depth of flavor. Feel free to adjust the amount to your preference.
Step 4
Followed by, add 5 tablespoons of rice wine (mirin). Mirin is excellent for removing any fishy odors and enhancing the overall aroma. Mix the soy sauce and mirin well.
Step 5
Now, cover the pot and bring it to a boil over high heat. Once it starts boiling, reduce the heat to medium-low and simmer for about 15 minutes to extract the broth’s flavor. If you have bonito flakes (katsuobushi) at home, adding a small amount just before turning off the heat can impart a much deeper and richer umami taste. After the broth is ready, let it cool slightly, then strain it through a fine sieve to get a clear broth. You can discard the cooked radish and other solids.
Step 6
Once the rich broth is prepared, it’s time to add the star ingredient: the fish cakes! Arrange the assorted fish cakes attractively in the pot. You can use any kind you like, such as skewers, long strips, or square pieces. Pour the prepared clear broth over the fish cakes. Add sliced green onions and red chili peppers (optional) for a pop of color. Now, bring it to a rolling boil over high heat and cook until the fish cakes are tender. Taste the broth and adjust the seasoning with salt if needed. Be careful not to overcook, as the fish cakes can become mushy.
Step 7
All the ingredients are perfectly cooked and the broth is ready! Ladle the generous portion of fish cakes and broth into warm bowls for a delightful Odeng soup experience. Garnish with the remaining green onions or chili peppers for an even more appealing presentation. Enjoy your delicious soup!
