Fish cake soup. This light, savory soup is briny, spicy, and salty in a way that pairs wonderfully with an ice-cold bottle of soju. The unique spongy texture and deeply satisfying flavor of the fish cakes is a winning combination.

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Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Thread fish cakes onto bamboo skewers.

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  • Combine fish cake skewers, anchovy stock, radish, garlic, and soy sauce in a small pot and bring to a boil, about 5 minutes. Reduce heat and simmer until flavors come together, about 10 minutes.

  • Garnish soup with scallions, chile pepper, and chard leaves, which will wilt into the soup. Serve immediately.

Editor's Note:

This dish is traditionally made with fresh chrysanthemum leaves instead of chard. Sometimes called crown daisy, chrysanthemum leaves may be found at Asian markets in the spring to autumn seasons.

Nutrition Facts

131 calories; protein 14.6g 29% DV; carbohydrates 13g 4% DV; fat 1.9g 3% DV; cholesterol 31.3mg 10% DV; sodium 1271.1mg 51% DV. Full Nutrition
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