Hearty Napa Cabbage and Fish Cake Soup
A Warm Farewell to Winter: Napa Cabbage and Fish Cake Soup
As winter bids its farewell, it’s natural to feel a tinge of regret leaving behind the comforting foods that warmed us through the cold. This recipe offers a perfect way to embrace the changing season. By adding sweet Napa cabbage, whose flavor peaks in late winter, to a comforting fish cake soup, we can gracefully let go of winter’s chill and welcome spring with excitement.
Main Ingredients
- 1 bag assorted fish cakes
- 5-7 leaves Napa cabbage (late-winter cabbage has the best sweetness)
- 1 or more stalks of green onion (scallion)
- 1 Tbsp minced garlic (or garlic powder)
- A few dried or fresh chili peppers (optional)
Broth Seasoning
- Soup soy sauce
- Fish sauce (anchovy or sand lance)
- Pinch of black pepper
- Soup soy sauce
- Fish sauce (anchovy or sand lance)
- Pinch of black pepper
Cooking Instructions
Step 1
First, rinse the assorted fish cakes under cold water to remove any impurities. Then, cut them into bite-sized pieces, about 2-3 cm wide. While you can skewer them for presentation, it’s generally recommended to avoid using wooden skewers for hygiene and health reasons.
Step 2
To create a deep and refreshing broth, let’s start by making the soup stock. In a pot, add 6-8 cups of water, the prepared daikon radish, dried pollack heads (or pieces), and dried shiitake mushrooms. Bring to a boil over high heat, then reduce to medium heat and simmer for about 10 minutes to extract the flavors.
Step 3
While the broth is simmering, let’s incorporate dried kelp, following a tip from a renowned kimchi master. Add the kelp, which has been soaking in cold water, to the boiling broth and continue to boil for another 5 minutes. Be careful not to overcook the kelp, as it can release a slimy substance. After boiling, remove the kelp and all other solids, leaving a clear broth.
Step 4
Add the cut fish cakes to the clear broth and simmer over medium heat until tender. It’s important to let the fish cakes cook thoroughly so their savory flavor infuses the soup.
Step 5
Now it’s time to add the other star ingredient: Napa cabbage. Roughly chop or shred the cabbage. Add a generous amount of the chopped cabbage to the pot and cook until it wilts and becomes tender. The natural sweetness of the late-winter cabbage will beautifully flavor the broth.
Step 6
Once the cabbage is cooked to your liking, turn off the heat temporarily. Seasoning when the soup is too hot can lead to over-salting, as the saltiness might not be fully perceived. While the heat is off, add soup soy sauce and fish sauce to taste, adjusting the seasoning as needed. You can also add a pinch of salt if desired.
Step 7
After adjusting the broth’s flavor, stir in the minced garlic or garlic powder. If using garlic powder, add it gradually to control the intensity. It adds a wonderful aroma and depth.
Step 8
Finally, add a generous amount of diagonally sliced green onions. For garnish, add a few Napa cabbage leaves and dried chili peppers. If you prefer a spicier kick, it’s best to add fresh chili peppers to the broth while it’s simmering. Bring the soup to a final boil after adding all the ingredients, then turn off the heat. Your delicious Napa Cabbage and Fish Cake Soup is ready to be enjoyed!
