Hearty and Refreshing Fish Cake Soup (Odeng Tang)
A Generous Pot of Delicious Odeng Tang!
I absolutely love fish cakes (odeng), and this soup is wonderfully refreshing! I make it often because it’s so satisfying. I was in a bit of a rush, so I don’t have many process photos, ^^;; but it’s not difficult at all.
Main Ingredients- Assorted fish cakes (Odeng) 2 packs
- Dried anchovies for broth
- Konjac jelly (Konnyaku) 1 piece
- Dashi granules (or dried pollack flakes, etc.) 1/2 tsp (enhances umami)
- Radish (Daikon) 1/4
- Mushrooms (Shiitake, Oyster mushrooms, etc.) a handful
- Shrimp (for broth) a few (adds a refreshing seafood flavor)
Seasoning & Others- Green onions (Scallions) 1 bunch
- Ground black pepper, a pinch
- Salt, to taste
- Green onions (Scallions) 1 bunch
- Ground black pepper, a pinch
- Salt, to taste
Cooking Instructions
Step 1
Briefly rinse the assorted fish cakes under running water. This helps to remove any excess oil and ensures a cleaner taste.
Step 2
In a large pot, bring plenty of water to a boil and add the dried anchovies to create a rich broth. You can also use a pre-made broth pack. Adding kombu (kelp) along with anchovies can deepen the flavor further. Let it simmer for about 10-15 minutes, then strain out the anchovies.
Step 3
Add the prepared radish to the strained broth and bring it to a boil. Once the radish becomes translucent and tender, add the fish cakes, mushrooms, and shrimp, and let them cook together.
Step 4
Cut the konjac jelly into bite-sized pieces. Tip: Making slits in the konjac or using a decorative cutter can help it absorb flavors better and look appealing. You can create a lovely spiral shape by making a slit and then threading one end through the other. Once the konjac has been in the boiling soup for a moment, add the chopped green onions, dashi granules, and a pinch of black pepper. Simmer for a little longer until everything is well-infused. Adjust seasoning with salt to your preference. Konjac becomes wonderfully chewy and digestible when cooked this way!
