Assorted Fish Cake Soup recipe - ingredients, nutrition and when to eat it
This warm soup is made by simmering assorted fish cakes and radish in anchovy broth.
This warm soup is made by simmering assorted fish cakes and radish in anchovy broth. The savory fish cakes pair with tender radish, making it a lovely snack or light dinner on a chilly day.
Street food · 25 minutes to cook
Nutrition (per 883g serving): 389.7 kcal · protein 22.4g · carbohydrate 53.6g · fat 10.4g · sodium 1690.4mg
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: Fish cakes are already somewhat seasoned, so add soy sauce a little at a time and taste at the end.
Tips: If using fish cakes on skewers, warm them slowly in the broth to help them keep their shape.
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Ingredients (1 serving)
- Fish cake — 150 g
- Daikon radish — 100 g
- Dried anchovies — 8 g
- Kombu — 5 g
- Green onion — 15 g
- Soy sauce — 1 tsp
- Water — 600 ml