Healthy and Delicious Cabbage Fish Cake Soup
Premium Fish Cake Soup with Napa Cabbage: Recipe Featuring the Health Benefits of Napa Cabbage
A fish cake soup made healthier and even more delicious with the addition of napa cabbage.
Main Ingredients- 300g Fish cakes (cut into bite-sized pieces)
- 7-8 leaves Napa cabbage (cut into large pieces)
- 6-7 cups Broth (e.g., anchovy-kelp broth)
- A little bit of Carrot (thinly sliced for color and texture)
- Green onion (chopped)
- Crown daisy (a handful, for garnish)
- 2/3 Tbsp Daegye Baekganjang (a type of soy sauce for clear flavor)
- Pinch of salt (to taste)
- Pinch of black pepper (for aroma)
Broth Ingredients (Optional)- 1 piece Dried kelp (5x5cm)
- 1 Dried anchovy (for broth)
- A handful of dried anchovies
- 1-2 Dried shiitake mushrooms
- 1/4 Apple (for a subtle sweetness)
- 1 Tbsp Cooking wine (to remove fishy smell)
- 1 piece Dried kelp (5x5cm)
- 1 Dried anchovy (for broth)
- A handful of dried anchovies
- 1-2 Dried shiitake mushrooms
- 1/4 Apple (for a subtle sweetness)
- 1 Tbsp Cooking wine (to remove fishy smell)
Cooking Instructions
Step 1
First, prepare the fish cakes. Briefly blanching them in boiling water helps remove any impurities and results in a cleaner taste. After blanching, rinse them under cold water, drain, and cut them into your desired bite-sized pieces.
Step 2
Now, let’s make a delicious broth! In a pot, combine all the broth ingredients (kelp, dried anchovy, anchovies, shiitake mushrooms, apple, cooking wine) and add about 7-8 cups of water. Bring to a boil, then simmer for about 10-15 minutes to allow the flavors to meld. While the broth is simmering, wash and chop the napa cabbage into large pieces, and thinly slice the green onion.
Step 3
Once the broth is ready, remove the dried kelp first. Be careful not to over-boil the kelp, as it can release a bitter taste. Next, remove all the other broth ingredients except for the shiitake mushrooms, such as the dried anchovies and anchovies, leaving a clear broth. The shiitake mushrooms can remain in the broth if you like their aromatic flavor.
Step 4
Add the large pieces of napa cabbage and the blanched, sliced fish cakes to the clear broth. Let it simmer over medium heat for about 10 minutes until the cabbage is tender and the fish cakes have released their flavor into the soup. If you have any leftover carrots, thinly slicing and adding them at this stage will enhance the color and texture.
Step 5
It’s time to season the soup. Add 2/3 Tbsp of Daegye Baekganjang and taste. Then, adjust the seasoning with more Baekganjang, regular soy sauce, or salt to your preference. Using Baekganjang helps keep the broth clear while adding a pleasant umami flavor.
Step 6
Once the seasoning is adjusted, add the sliced green onions and simmer for another moment. The fresh aroma of the green onions will further enhance the soup’s flavor.
Step 7
Finally, add the crown daisy and simmer briefly before turning off the heat. Crown daisy can become mushy if overcooked, so adding it at the very end preserves its fresh aroma. Your delicious Cabbage Fish Cake Soup is now ready! Serve hot and enjoy.
