Fish Cake Soup recipe - ingredients, nutrition and when to eat it
Fish cakes and daikon radish simmered in an anchovy-and-kelp stock make a light, comforting soup.
Fish cakes and daikon radish simmered in an anchovy-and-kelp stock make a light, comforting soup. It’s great for a busy morning, a simple dinner, or whenever you’re craving Korean street food.
Soups & stews · 25 minutes to cook
Nutrition (per 769.5g serving): 332.7 kcal · protein 20g · carbohydrate 46.3g · fat 8.5g · sodium 2362.2mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Blanching the fish cakes first removes some of the surface oil and makes the broth cleaner.
Tips: Cook the radish until tender before adding the fish cakes so the radish’s refreshing flavor and the fish cakes’ chewy texture come through.
Tips: Rather than adding a lot of soy sauce at the beginning, taste the soup at the end and add it little by little.
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)
- Water — 500 ml
- Kelp — 5 g
- Dried anchovies — 8 g
- Daikon radish — 100 g
- Fish cake — 120 g
- Green onion — 20 g
- Garlic — 5 g
- Soy sauce — 2 tsp
- Salt — 0.5 tsp