Quick Tofu & Fish Cake Potato Soup: Rich Broth in 7 Minutes
No separate broth needed! A magical soup recipe ready in 7 minutes, using potatoes, tofu, and fish cakes for a deep, satisfying broth.
A warm and hearty soup is a must for breakfast! Today, I’m sharing a ‘Tofu, Fish Cake, and Potato Soup’ recipe that creates a wonderful broth in just 7 minutes, with no need for a separate stock. Kids will love the fluffy potatoes, while adults can enjoy the chewy tofu and fish cakes, making it a family favorite. Even when boiled with plain water, the deep umami flavor that comes from the tofu and fish cakes allows you to achieve a rich broth without the hassle of making stock separately. The seasoning is adjusted with savory and refreshing shrimp paste, ensuring a comfortable start to your morning. This soup, served with just a side of kimchi, makes a complete and satisfying meal. On busy mornings, quickly prepare this soup and give your loved ones warmth and nourishment. Stay healthy and have an energetic day today! ♡
Ingredients- 1 medium potato
- 4 pieces of square fried tofu (aburaage)
- 1.5 sheets of square fish cake
- 1.8 liters of water
- 1/3 medium onion
Seasoning- 2 Tbsp tuna extract
- Shrimp paste (to taste)
- 1/2 tsp minced garlic
- Chopped green onion (for garnish, optional)
- 2 Tbsp tuna extract
- Shrimp paste (to taste)
- 1/2 tsp minced garlic
- Chopped green onion (for garnish, optional)
Cooking Instructions
Step 1
First, pour 1.8 liters of water into a pot and bring it to a boil over high heat. Once the water starts boiling, prepare to begin cooking the soup.
Step 2
Peel the potato, wash it thoroughly under running water, and then cut it into half-moon shapes or bite-sized pieces, about 0.8 cm thick. If the potato pieces are too thick, they may take a long time to cook, so aim for a moderate thickness.
Step 3
Peel the onion, cut it into quarters, and then thinly slice it. Sliced onion will add sweetness to the broth and help enhance its savory flavor.
Step 4
Briefly blanch the fried tofu in hot water to remove excess oil, then cut it into strips about 1.5 cm wide. Similarly, blanch the fish cake in boiling water; this removes impurities and results in a cleaner taste. Cut the blanched fish cake into 1.5 cm wide strips. Prepare the tofu and fish cake by slicing them.
Step 5
Now, add the prepared potatoes and sliced onion to the boiling water and let them cook. Once the potatoes are halfway cooked, add the sliced tofu and fish cake, 2 tablespoons of tuna extract, and 1/2 teaspoon of minced garlic. Continue to simmer for about 5 minutes until all ingredients are cooked and the flavors have melded. Finally, season with shrimp paste to your preference. Adjust the amount of shrimp paste to taste. Using shrimp paste will make the broth cleaner and more refreshing. If desired, garnish with chopped green onions before serving. Your soup is ready!