Spicy Skewered Fish Cake Soup recipe - ingredients, nutrition and when to eat it
This street-food-style fish cake soup simmers skewered fish cakes in a broth with red pepper flakes and Cheongyang chilies for a spicy kick.
This street-food-style fish cake soup simmers skewered fish cakes in a broth with red pepper flakes and Cheongyang chilies for a spicy kick. The broth is warming and spicy, and the fish cakes are springy, making it a great choice for a chilly evening or a simple snack with drinks.
Soups & stews · 20 minutes to cook
Tips: Fish cakes vary in saltiness, so use just a little soy sauce and adjust after tasting at the end.
Tips: For a clearer broth, wait until just before serving to stir in the red pepper flakes, adding them a little at a time.
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Ingredients (1 serving)
- Skewered fish cakes — 3 pc
- Water — 500 ml
- Kombu — 1 sheet
- Radish — 70 g
- Korean chili flakes — 1 Tbsp
- Cheongyang chili pepper — 1 pc
- Green onion — 0.3 pc
- Garlic — 1 tsp
- Soy sauce — 1 Tbsp
- Salt — 0.5 tsp