Spicy and Clear Tofu Pouch and Fish Cake Soup
A Delicious Tofu Pouch and Fish Cake Soup with a Clean Broth and a Hint of Spice
Enjoy a warm and subtly spicy fish cake soup right at home! While we usually prefer a clear and refreshing broth, why not try a special, mildly spicy version for a change? This recipe uses dried chili seeds to infuse the broth, creating a cleaner and deeper spicy flavor than using chili peppers or powder. It’s so delightful that even children will be curious and enjoy it, asking what makes it spicy without looking red! It’s a fantastic dish, perfect for the colder weather, offering a wonderful alternative to the usual fish cake soup. The simple preparation makes it accessible for everyone.
Main Ingredients
- 4 skewers of fish cakes (cut into bite-sized pieces)
- 5 sheets of fried tofu pouches (oil blotted and cut in half)
- 1 handful of dried anchovies (gutted)
- 1-2 Tbsp dried chili seeds (adjust to taste)
- 1 handful of dried shrimp (heads and guts removed)
- 100g daikon radish (sliced thinly)
- 6 cups rice water (approx. 1.2L)
Seasoning & Others
- 1 Tbsp soy sauce for soup (Guk-ganjang)
- 1 Tbsp Yeondu (or Guk-ganjang)
- 1 tsp minced garlic
- Soy sauce or salt (to adjust taste)
- 1/2 stalk green onion (chopped)
- 1 Tbsp soy sauce for soup (Guk-ganjang)
- 1 Tbsp Yeondu (or Guk-ganjang)
- 1 tsp minced garlic
- Soy sauce or salt (to adjust taste)
- 1/2 stalk green onion (chopped)
Cooking Instructions
Step 1
First, prepare the ingredients for a clean and flavorful broth that will be the heart of your soup. For the dried anchovies (used for broth), remove the insides. For the dried shrimp, remove the heads and insides. Slice the daikon radish thinly, about 0.5cm thick, to add a refreshing element. Placing these ingredients in a mesh bag or cheesecloth will help keep the broth clear.
Step 2
Pour the rice water into a pot and bring it to a boil over high heat. Once the water is boiling vigorously, add the prepared mesh bag containing the dried anchovies, chili seeds, and dried shrimp. Reduce the heat to medium-low and simmer for 10 minutes to extract a delicious broth. After the broth has infused, remove the mesh bag. Add the sliced daikon radish and cook for about 5 minutes until the radish is tender.
Step 3
Prepare the fish cakes by briefly blanching them in boiling water or threading them onto skewers. For the fried tofu pouches, quickly blanch them in boiling water to remove excess oil, then cut each pouch in half. This helps them absorb the broth better and become more flavorful. (If you want to make ‘tofu pouch pockets,’ you can gently open one side of the tofu pouch and tuck other ingredients inside, then tie it shut with a chive or string.)
Step 4
Add the prepared fish cakes and tofu pouches to the clean broth and bring to a simmer. Cook for about 5-7 minutes, or until the tofu pouches and fish cakes are tender. Be careful not to overcook, as the fish cakes can become mushy if simmered for too long.
Step 5
Once the tofu pouches and fish cakes are cooked, add all the seasoning ingredients (1 Tbsp soy sauce for soup, 1 Tbsp Yeondu, 1 tsp minced garlic). Stir well and adjust the seasoning to your preference. If the soup is too bland, add more soy sauce or salt. Finally, stir in the chopped green onions for a fresh aroma.
Step 6
Serve the finished spicy and clear tofu pouch and fish cake soup in warm earthenware bowls. Enjoy this delightful soup that will chase away the chill when you savor it piping hot. It also makes a satisfying meal when paired with rice.
