Hearty and Refreshing Fish Cake Soup (Spicy & Mild)
Spicy Fish Cake Soup for Adults and a Savory, Bubbling Version for Kids
On a rainy day, enjoy a hearty, spicy fish cake soup perfect for adult palates and a delightful, bubbling version that kids will love.
Main Ingredients- 3-4 sheets of square fish cakes
- 1 piece of daikon radish, about 3cm thick
- 2 stalks of green onion, about 5cm long
- 1-2 shiitake mushrooms
- 1 kombu pack (or dried kelp for broth)
- 650g water (approx. 3.5 cups)
Seasoning & Additional Ingredients- 1 Tbsp soy sauce for soup
- 1/2 Tbsp minced garlic
- A pinch of black pepper
- 1/2 Tbsp tuna extract (or fish sauce)
- 2/3 Tbsp gochujang (Korean chili paste) (for spicy version)
- 1.5 Tbsp gochugaru (Korean chili flakes) (for spicy version)
- 1-2 Korean red chili peppers, to taste (for spicy version)
- 1/2 bunch of minari (water parsley) (optional, for added aroma)
- 1 Tbsp soy sauce for soup
- 1/2 Tbsp minced garlic
- A pinch of black pepper
- 1/2 Tbsp tuna extract (or fish sauce)
- 2/3 Tbsp gochujang (Korean chili paste) (for spicy version)
- 1.5 Tbsp gochugaru (Korean chili flakes) (for spicy version)
- 1-2 Korean red chili peppers, to taste (for spicy version)
- 1/2 bunch of minari (water parsley) (optional, for added aroma)
Cooking Instructions
Step 1
First, in a pot, combine the 650g of water, kombu pack, 1/2 Tbsp minced garlic, the 3cm thick piece of daikon radish, the 5cm long green onions (primarily the white parts), sliced shiitake mushrooms, 1 Tbsp soy sauce for soup, and a pinch of black pepper. Bring this mixture to a boil over high heat.
Step 2
Once the water boils, reduce the heat to medium and let it simmer gently for about 20-30 minutes. The daikon radish should become translucent, and the broth will develop a refreshing flavor. Remove the kombu pack to prevent the broth from becoming too salty.
Step 3
At this stage, you can add the prepared square fish cakes directly into the pot. This will result in a mild-flavored fish cake soup without any spicy seasoning, perfect for children or those who prefer non-spicy dishes!
Step 4
If you desire a spicy and robust fish cake soup, after step 2 (or immediately after removing the kombu pack in step 1), stir in 2/3 Tbsp of gochujang and 1.5 Tbsp of gochugaru. Simmer for about 5 more minutes to allow the spicy flavors to meld well.
Step 5
Now, add the square fish cakes, cut into bite-sized pieces, to the pot with the completed broth. Be mindful not to overcook the fish cakes, as they can become mushy; aim for just the right cooking time.
Step 6
The version made with gochujang and gochugaru will now be a delicious and inviting spicy fish cake soup. For an extra boost of umami, stir in 1/2 Tbsp of tuna extract, if desired.
Step 7
After adding the fish cakes, control the heat to prevent boiling over and continue to simmer for about 10 minutes. The fish cakes will plump up and become wonderfully chewy, absorbing the rich broth flavor. For even more heat, add thinly sliced Korean red chili peppers to your liking at this point. Finally, garnishing with a small bunch of minari will add a fragrant touch, making the soup even more delightful to enjoy.
