Heartwarming Fish Cake Soup (Eomuk Tang) – Delicious without Instant Soup Mix!
A Soul-Warming Broth Dish You’ll Crave on Chilly Days: How to Make Delicious Eomuk Tang Without Using Soup Mix
As the weather grows colder, the craving for a warm, comforting soup intensifies. This Eomuk Tang is incredibly easy to make – simply prepare a kelp and anchovy broth, add fish cakes, and simmer! If you thread the fish cakes onto skewers, it becomes Eomuk Tang; if you simply cut and add them, it’s Eomuk Guk (fish cake soup). Today, I’ll show you how to make a fantastic Eomuk Tang without relying on any instant soup mixes! Enjoy this delightful, homemade soup.
Main Ingredients- 1 package Eomuk (Korean fish cakes) (Choose your favorite kind)
- 1.5L Anchovy Broth (or 1.5L water)
- 1/5 piece Radish (approx. 100g)
- 2 Shiitake Mushrooms
- 1/4 stalk Green Onion
- 1 Cheongyang Pepper (add more if you like it spicy)
Seasonings- 1 Tbsp Minced Garlic
- 1 Tbsp Fish Sauce (or soy sauce/fish sauce)
- 1 Tbsp Cooking Wine (or Mirin/Sake)
- 1 Tbsp Minced Garlic
- 1 Tbsp Fish Sauce (or soy sauce/fish sauce)
- 1 Tbsp Cooking Wine (or Mirin/Sake)
Cooking Instructions
Step 1
First, let’s prepare a deep and refreshing anchovy broth. In a dry pan, lightly toast dried anchovies (with intestines removed to avoid bitterness) and the stems of dried shiitake mushrooms for 1-2 minutes over low heat to remove any fishy odor. Add the roughly chopped radish and 1.5L of water. Bring to a boil over high heat, then reduce to medium-low and simmer for 10 minutes to extract the broth’s flavor. Turn off the heat, add a piece of dried kelp (about 5x5cm), and let it steep for 5 minutes. Remove the kelp, then strain the broth through a sieve to get a clear liquid, discarding the anchovies and shiitake mushrooms. (Tip: You can also use dried pollack heads or more kelp for the broth.)
Step 2
Cut the Eomuk into bite-sized pieces and thread them onto skewers. Skewering the fish cakes helps them maintain their shape while cooking and makes them easy to pick up later. If you don’t have skewers, you can simply add the cut pieces directly to the pot. (Tip: Using a variety of Eomuk types will add more depth to the flavor.)
Step 3
Cut the reserved radish from the broth into manageable, bite-sized pieces. You can also slice the steeped kelp into bite-sized pieces or leave it whole if you prefer. (Tip: Adding kelp enhances the umami flavor of the soup.)
Step 4
Pour the clear anchovy broth into a clean pot. Add the prepared radish and kelp. While adding a commercial Eomuk Tang soup mix is convenient, today we’re proving that you can achieve a wonderfully deep flavor without it! The broth itself is already delicious.
Step 5
Add the prepared seasonings: 1 tablespoon of minced garlic, 1 tablespoon of fish sauce (for added umami), and 1 tablespoon of cooking wine (to remove any fishy smell and enhance clarity). Stir everything well.
Step 6
Now, add the skewered Eomuk and the shiitake mushrooms (whole or halved) to the pot. Eomuk cooks quickly, so avoid simmering for too long. Once the soup comes to a boil, reduce the heat to medium-low and cook just until the Eomuk is tender. (Tip: Other mushrooms like oyster or enoki mushrooms can also be used.)
Step 7
As the Eomuk Tang begins to simmer, gently rotate the skewers in the pot. This ensures that all the fish cakes cook evenly and become tender throughout.
Step 8
Once the Eomuk is cooked, add the chopped green onion and diagonally sliced Cheongyang pepper. Simmer for another moment. The fresh aroma of the green onion and the slight heat from the pepper will further enrich the soup’s flavor. (Tip: If you prefer less spice, omit the Cheongyang pepper or adjust the amount.)
Step 9
Ladle the steaming hot Eomuk Tang into bowls. Your delicious and deeply flavored Eomuk Tang, made without any instant mixes, is now complete! It’s perfect as a hearty meal with a bowl of rice or as a satisfying side dish with drinks. Enjoy your meal!
