Spicy Mussel and Fish Cake Soup recipe - ingredients, nutrition and when to eat it
This spicy soup simmers mussels and fish cakes in a chili-seasoned broth. The mussels’ briny flavor pairs with the chewy fish cakes, making it a good dish to…
This spicy soup simmers mussels and fish cakes in a chili-seasoned broth. The mussels’ briny flavor pairs with the chewy fish cakes, making it a good dish to serve with rice on a chilly evening.
Soups & stews · 25 minutes to cook
Tips: Once the mussel shells open, don’t simmer them for long or the meat may turn tough.
Tips: Fish cakes season the broth as they cook, so go easy on the soy sauce at first and adjust it at the end.
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Ingredients (1 serving)
- Mussels — 150 g
- Fish cake — 100 g
- Daikon radish — 80 g
- Green onion — 0.5 pc
- Cheongyang chili pepper — 1 pc
- Garlic — 2 pc
- Dashi stock — 500 ml
- Korean chili flakes — 1 tsp
- Soy sauce — 1 Tbsp