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.
Preparation Time
10 mins
Cooking Time
15 mins
Total Time
25 mins
Calories
131 Calories
Recipe Instructions
Step 1
Thread fish cakes onto bamboo skewers.
Step 2
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.
Step 3
Garnish soup with scallions, chile pepper, and chard leaves, which will wilt into the soup. Serve immediately.
Ingredients
1 clove garlic, minced
2 tablespoons soy sauce
2 cups fish cakes, cut into uniform shapes for threading onto skewers
