Deep & Refreshing Fish Cake Soup: The Ultimate Comfort Food
How to Make a Rich and Clear Fish Cake Soup Broth at Home | Korean Eomuk Tang Recipe
Today, I’m sharing a recipe for a deeply flavorful and refreshingly clear fish cake soup (Eomuk Tang) that the whole family will love. While many believe fish cake soup needs artificial seasonings to taste good, I’ll show you how to achieve an amazing depth of flavor right in your own kitchen. This recipe focuses on creating a delicious broth without any added MSG. Why not make this comforting and hearty fish cake soup for dinner tonight? Enjoy!
Main Ingredients- 300g Assorted Fish Cakes (Eomuk)
- 260g Radish (Muu)
- 5 whole cloves Garlic
- 1 stalk Green Onion (Scallion)
- 1 Green Chili Pepper
- 1 Red Chili Pepper
Rich Broth Ingredients- 2 liters Water
- 20g Dried Shrimp (for broth)
- 35g Dried Anchovies (for broth)
- 20g Dried Kelp (Kombu, approx. 5x5cm)
Seasoning for Flavor- 3 Tbsp Soup Soy Sauce (Guk-ganjang)
- 2 Tbsp Regular Soy Sauce (Jin-ganjang)
- 1 Tbsp Fish Sauce (Myeolchi Aekjeot)
- 1/5 Tbsp Salt (or to taste)
- 2 liters Water
- 20g Dried Shrimp (for broth)
- 35g Dried Anchovies (for broth)
- 20g Dried Kelp (Kombu, approx. 5x5cm)
Seasoning for Flavor- 3 Tbsp Soup Soy Sauce (Guk-ganjang)
- 2 Tbsp Regular Soy Sauce (Jin-ganjang)
- 1 Tbsp Fish Sauce (Myeolchi Aekjeot)
- 1/5 Tbsp Salt (or to taste)
Cooking Instructions
Step 1
Let’s start by making the rich broth, the heart of our fish cake soup. Pour 2 liters of cold water into a pot. Add 20g of dried shrimp and 35g of dried anchovies (for broth). Bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer for 5 minutes. Turn off the heat, then add 20g of dried kelp (briefly wipe it clean first) and let it steep for 10 minutes to infuse a deep, savory flavor.
Step 2
While the broth is steeping, wash the 260g of radish, peel it, and then slice it thinly or into half-moon shapes, suitable for adding to the pot.
Step 3
Cut the green onion stalk into large, diagonal pieces. Including both the white and green parts will add a refreshing flavor to the soup, and they’re easy to pick out later.
Step 4
Remove the stems from the green chili pepper and red chili pepper, then slice them into thirds. These will add a pleasant spiciness and vibrant color.
Step 5
Prepare the 300g of assorted fish cakes by cutting them into bite-sized pieces (usually 2-3 cuts per cake). You can thread them onto skewers if you like, or simply add them directly to the pot.
Step 6
Gently rinse the prepared fish cakes under cold water. This step helps remove any surface oil or impurities, resulting in a clearer and cleaner broth.
Step 7
Using a fine-mesh sieve, strain the broth to remove all the solids like shrimp, anchovies, and kelp. We want to keep only the clear, flavorful liquid.
Step 8
Pour the strained broth back into the pot and bring it to a boil. Add the sliced radish and cook until it becomes somewhat translucent and is about halfway tender, simmering over medium heat.
Step 9
Once the radish is partially cooked, add the 5 whole garlic cloves. Then, add the rinsed fish cakes and boil for about 5 minutes over medium-high heat, allowing the flavors of the fish cakes to meld into the broth.
Step 10
Now, let’s season the soup. Add 3 Tbsp of soup soy sauce, 2 Tbsp of regular soy sauce, and 1 Tbsp of fish sauce. Stir well. Finally, add 1/5 Tbsp of salt to adjust the overall taste. If it’s not salty enough for your preference, add a little more salt.
Step 11
Finally, add the large pieces of green onion and the sliced chili peppers. Simmer briefly. Your delicious fish cake soup, with its deep and refreshing broth made without any artificial seasonings, is now complete! Serve it hot for the best flavor.
