Spicy and Refreshing Clear Broth Fish Cake Soup (Odeng Tang)
The Secret to Restaurant-Quality Fish Cake Soup Broth at Home!
Discover the secret to a delicious fish cake soup (Odeng Tang) with a clear, refreshing broth that’s spicy yet leaves a clean, pleasant aftertaste, even without red chili paste! Perfect for chilly days, this soup combines the savory depth of dried anchovies, kelp, and shrimp with the natural sweetness of radish and napa cabbage, plus a hint of spiciness from chili seeds. We’ll even share a tip for using a special fish cake soup mix!
Broth Ingredients- 1 pack assorted fish cakes (various types of odeng)
- 1/2 medium radish (cut into large pieces for a refreshing taste)
- 1 leek (using both white and green parts)
- 5-6 leaves of napa cabbage (adds sweetness and coolness to the broth)
- 1/2 cup dried anchovies (for a fundamental savory flavor)
- 4-5 sheets dried kelp (essential for a clear and deep broth)
- 1/2 cup dried small shrimp (for enhanced umami and aroma)
- 1 Tbsp chili seeds (the secret to its spicy kick!)
Seasoning & Other- 1 packet commercial assorted fish cake soup mix (optional, enhances broth richness)
- A pinch of salt or soy sauce (to taste)
- 1 packet commercial assorted fish cake soup mix (optional, enhances broth richness)
- A pinch of salt or soy sauce (to taste)
Cooking Instructions
Step 1
First, let’s prepare the refreshing and deep broth for our fish cake soup. In a pot, add about 3 liters of water. Place the dried anchovies, dried kelp, and dried small shrimp into a mesh bag for easy removal. Add about one-third of the radish, cut into large chunks (quartered, then cut into fourths), the white part of the leek, and the napa cabbage leaves. The chili seeds will provide a spicy kick, while the seasonal radish and napa cabbage contribute a refreshing sweetness. Bring to a boil over high heat for 15 minutes, then reduce to medium-low heat and simmer for another 15 minutes. You can cool and refrigerate this broth for future use in other soups. Tip: 1 tablespoon of chili seeds is usually enough for a pleasant spiciness; if you prefer less heat, you can omit them or substitute with Korean green chili peppers (cheongyang peppers).
Step 2
Next, prepare the fish cakes and radish. Cut the assorted fish cakes into bite-sized pieces (about 2-3 cm). Slice the radish into thin, half-moon shapes, similar in size to the fish cakes.
Step 3
Finely chop the green parts of the leek to be used as a garnish later.
Step 4
Now, add the sliced radish to the strained broth from step 1. If you have a commercial fish cake soup mix (secret soup base) that came with your fish cakes, add that in as well. Tip: Feel free to adjust or omit this soup mix according to your personal preference. I tried it out of curiosity, and even without adding extra katsuobushi, the broth tasted much richer thanks to this mix! The magic of soup mixes is undeniable! (laughs)
Step 5
Simmer for about 5 minutes after adding the radish, until it’s slightly tender. Then, add the sliced fish cakes and continue to cook. Finally, season the soup with salt or soy sauce to your liking. For a clearer broth, use salt; for a deeper flavor, soy sauce works well.
Step 6
Boil vigorously for 10 minutes after adding the fish cakes until they are tender and have absorbed the flavors. Stir in the chopped leeks, then turn off the heat. Your spicy and refreshing fish cake soup is ready!
Step 7
On a cold day, nothing beats a warm, comforting bowl of soup. With this secret recipe for a broth that rivals your favorite local snack bar, you can enjoy a delightfully spicy and clean fish cake soup right at home. It’s perfect for the whole family to savor!
