Fish Cake Soup

Preparation time: 15 minutes

Cook time: 25 minutes

Nutrition facts (per serving): 253 cal (4g fat, 15g protein, 1g fiber)

The classic Korean fish cake soup is here to complete your Korean menu. This meal can be served on all special occasions and celebrations.

Ingredients (7 servings)

7 oz. (200 g) Korean fish cakes

1 ¼ oz. (30 g) green onion, sliced

1 tablespoon soy sauce

1 tablespoon rice wine

1 teaspoon garlic, minced

Black pepper, to taste

Salt to taste

Broth

6 cups of water

½ oz. dried kelp

1 ¼ oz. (30 g) dried anchovy, head, and innards removed

3 ½ oz. (100 g) white radish, sliced

Preparation

Add 6 cups of water, anchovies, and kelp to a large pot. Cook for 10 minutes, and then transfer the kelp to a plate. Add the radish to the pot and cook for 10 minutes. Transfer the anchovies to cheesecloth, and then squeeze out the liquid into the pot. Slice the fish cakes into strips. Add the rice wine, garlic, fish cake, and soy sauce to the broth. Cook for 5 minutes. Garnish with black pepper and green onion. Serve warm.