Warm and Refreshing! Tofu and Fish Cake Radish Soup
Super Simple Tofu Fish Cake Radish Soup for a Comfortable and Easy Breakfast
As the mornings and evenings grow cooler, it feels like we’re entering a season where a warm soup is naturally craved. That’s why I made this incredibly simple yet delicious ‘Tofu Fish Cake Radish Soup’. While many people make radish and fish cake soup, adding tofu might be a new experience. My family loves any soup with tofu, so if a soup can accommodate it, we always add tofu. It truly changes the flavor! With its refreshing broth, this Tofu Fish Cake Radish Soup is a wonderfully convenient and tasty option for breakfast. Start your day feeling satisfied after a hearty meal! Wishing you a happy day filled with smiles! ♡
Main Ingredients- 1/2 Korean radish (mu)
- 2 sheets of fish cake (eomuk)
- 5 pieces of fried tofu pockets (yubu)
- 3 dried anchovies for broth (dipori)
- 1.3L water
Seasoning & Aromatics- 1 Tbsp tuna extract (chamchi aek)
- 2/3 Tbsp salted shrimp (saeuwot)
- 1 Tbsp minced garlic
- Scallions (chopped), for garnish
- 1 Tbsp tuna extract (chamchi aek)
- 2/3 Tbsp salted shrimp (saeuwot)
- 1 Tbsp minced garlic
- Scallions (chopped), for garnish
Cooking Instructions
Step 1
First, pour 1.3L of water into a pot and bring it to a boil.
Step 2
Prepare the dried anchovies (dipori) by placing 3 pieces into a mesh bag or a piece of cheesecloth. This makes them easy to remove later.
Step 3
Peel, wash, and thinly slice the 1/2 Korean radish. Aim for about 0.5cm thickness, a ‘nabak’ or flat slice.
Step 4
Once the water is boiling, add the prepared anchovy sachet and the sliced radish. Let it simmer over medium heat for about 10 minutes, or until the radish becomes translucent, allowing the radish’s refreshing flavor to infuse the broth.
Step 5
Cut the 2 sheets of fish cake into bite-sized pieces (triangles or rectangles). Lightly rinse the 5 fried tofu pockets under running water to remove excess oil, then cut them into manageable pieces.
Step 6
When the radish has softened and turned translucent, add the prepared fish cake and tofu pockets to the pot. Be careful not to overcook; the fish cakes can become mushy if simmered for too long.
Step 7
Finally, add the seasonings sequentially to adjust the flavor. Stir in 1 Tbsp of tuna extract, 2/3 Tbsp of salted shrimp, and 1 Tbsp of minced garlic. Taste the soup and adjust with more salted shrimp or salt if needed.
Step 8
After the soup simmers for a moment, turn off the heat. Garnish with the chopped scallions and ladle into warm bowls. It’s best enjoyed immediately while piping hot.