Warm and Refreshing Fish Cake Soup (Odeng-tang)
How to Make Delicious Fish Cake Soup (Odeng-tang / Eomuk-tang) with Budget-Friendly Ingredients
I found these fish cakes at the supermarket for an incredible price – 1kg for just 3680 won! I was worried that the low price might mean lower quality, but this fish cake soup turned out to have a deep, refreshing flavor that delighted my whole family. We often make stir-fried fish cakes, but today we’re enjoying this comforting soup. Let me share the secret to making a simple yet wonderfully flavorful dish!
Main Ingredients- 3 sheets of square fish cakes (you can adjust thickness or shape to your preference)
- 1/8 daikon radish (key to a refreshing broth flavor!)
- 1 stalk of green onion (for a fragrant finish)
- 1/6 pack of enoki mushrooms (adds a soft texture and refreshing taste to the broth)
Seasoning & Broth- 500ml of kelp stock (adds depth to the soup. Use this instead of plain water!)
- 2 Tbsp bonito soy sauce (or regular soy sauce) (enhances umami)
- 1 Tbsp soup soy sauce (adds flavor and color)
- 1/3 Tbsp salt (adjust to taste, used for final seasoning)
- 2 pinches of black pepper (removes any gaminess and adds aroma)
- 1/2 Tbsp minced garlic (essential for a clean and refreshing taste)
- 500ml of kelp stock (adds depth to the soup. Use this instead of plain water!)
- 2 Tbsp bonito soy sauce (or regular soy sauce) (enhances umami)
- 1 Tbsp soup soy sauce (adds flavor and color)
- 1/3 Tbsp salt (adjust to taste, used for final seasoning)
- 2 pinches of black pepper (removes any gaminess and adds aroma)
- 1/2 Tbsp minced garlic (essential for a clean and refreshing taste)
Cooking Instructions
Step 1
First, slice the daikon radish into thin, half-moon shapes about 0.5cm thick, or cut it into bite-sized pieces. Slicing it beforehand allows the flavor to infuse better into the broth.
Step 2
Cut the square fish cakes into 2-3 pieces according to your desired size. Alternatively, you can roll them up and skewer them. Cut them into shapes that are easy for children to eat.
Step 3
Trim the base of the enoki mushrooms, rinse them lightly under running water, and then separate them into smaller strands. They can get mushy if left in too long, so add them towards the end.
Step 4
Slice the green onion diagonally. Adding it when the soup comes to a boil will infuse the broth with its refreshing aroma, making it even more delicious.
Step 5
Now, let’s start cooking. Pour 500ml of kelp stock into a pot and bring it to a boil over high heat.
Step 6
Once the stock begins to boil, add 1/2 Tbsp of minced garlic. The garlic flavor will spread through the broth, making it even more refreshing.
Step 7
Add 1 Tbsp of soup soy sauce to provide the basic seasoning and color for the broth.
Step 8
Add 2 Tbsp of bonito soy sauce for an extra layer of umami. If you’re using regular soy sauce, adjust the amount accordingly.
Step 9
Add the sliced daikon radish to the pot. Simmer until the radish becomes translucent, which will make the broth taste more refreshing and deep.
Step 10
Once the daikon radish is somewhat cooked, add the prepared fish cakes. Fish cakes can become too soft if boiled for too long, so cook them only briefly.
Step 11
Finally, add the enoki mushrooms and simmer for just a little longer. Enoki mushrooms cook quickly, so you can even turn off the heat right after adding them.
Step 12
Add the sliced green onion and simmer for another moment, and your delicious fish cake soup will be complete.
Step 13
Taste the soup and if it needs more salt, adjust the seasoning with 1/3 Tbsp of salt. Adjusting the seasoning at this stage is crucial.
Step 14
Finally, sprinkle two pinches of black pepper. This enhances the aroma of the fish cake soup and removes any unwanted fishy smells. Enjoy your warm and delicious fish cake soup! ^^
