Spicy Fish Cake and Kimchi Soup recipe - ingredients, nutrition and when to eat it
This simple, spicy soup simmers kimchi and fish cakes with green onion. The tangy kimchi and chewy fish cakes make it a nice accompaniment to rice.
This simple, spicy soup simmers kimchi and fish cakes with green onion. The tangy kimchi and chewy fish cakes make it a nice accompaniment to rice. It's just right served hot on a chilly evening.
Soups & stews · 20 minutes to cook
Tips: If the kimchi is very ripe and salty, taste the soup at the end before adding soy sauce, and add it a little at a time.
Tips: Simmering the fish cakes longer lets their flavor infuse the broth but softens their texture, so add them near the end if you want them springy.
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Ingredients (1 serving)
- Napa cabbage kimchi — 80 g
- Fish cake — 70 g
- Green onion — 0.3 stalk
- Korean chili flakes — 0.5 tsp
- Minced garlic — 0.5 tsp
- Dried anchovies — 3 pc
- Kombu — 1 sheet
- Water — 450 ml
- Soy sauce — 0.5 Tbsp