Spicy Clam and Fish Cake Soup recipe - ingredients, nutrition and when to eat it
This hearty soup is made with clams, fish cakes, and radish, simmered with Korean chili flakes and Cheongyang chili peppers for a spicy, peppery broth.
This hearty soup is made with clams, fish cakes, and radish, simmered with Korean chili flakes and Cheongyang chili peppers for a spicy, peppery broth. The warm broth, plump clams, and tender radish make it a lovely choice for a chilly evening or as a snack with drinks.
Soups & stews · 25 minutes to cook
Tips: Once the clams open, don’t cook them much longer or they may turn tough.
Tips: The fish cakes are already seasoned, so taste the broth before adding more soy sauce.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Clams (littleneck clams) — 120 g
- Fish cakes — 100 g
- Radish — 100 g
- Water — 500 ml
- Dashi stock — 1 cup
- Korean chili flakes — 1 Tbsp
- Cheongyang chili pepper — 1 pc
- Garlic — 2 clove
- Green onion — 0.3 stalk
- Soy sauce — 1 tsp