Warm & Comforting Chive Eomuk Soup
(Simple Meal) Delicious and Refreshing Chive and Fish Cake Soup
As the summer heat subsides and a gentle breeze begins to blow, our cravings for warm, comforting soups naturally return. This Chive Eomuk Soup is perfect for a simple yet satisfying meal. It features a rich broth, fresh chives, and chewy fish cakes, creating a delightful harmony of flavors that will tantalize your taste buds.
Ingredients- Broth (Kelp + Anchovy) generously made
- 2 Tbsp Soy Sauce for Soup (Guk-ganjang)
- 1 Tbsp Minced Garlic
- 1 pack Small Square Fish Cakes (Eomuk)
- 1 medium Onion
- 1/2 medium Carrot
- 1 pack Enoki Mushrooms
- Radish (optional) a small piece
- 1 bunch Chives
- Green Onion, a small amount
- Chili pepper (for a hint of spice) a small amount
Cooking Instructions
Step 1
First, prepare a flavorful broth by simmering dried kelp and anchovies in water. This homemade broth is the key to achieving a rich umami flavor without relying on artificial seasonings; it also provides a subtle saltiness.
Step 2
Cut the fish cakes into bite-sized pieces and add them to the simmering broth. As the fish cakes cook, they release their own delicious essence, further deepening the soup’s flavor. The broth will become progressively richer and more savory.
Step 3
Now, add 1 tablespoon of minced garlic to enhance the soup’s aroma and taste. I find it convenient to mince a large batch of garlic and store it in the freezer, taking out portions as needed. Using freshly minced garlic is also perfectly fine!
Step 4
Slice the carrot into half-moon shapes. Add the carrots after the fish cakes have simmered for a bit. If you add the onion too early, it can become mushy and lose its pleasant texture and flavor. Carrots are firmer and benefit from being added earlier to cook through properly.
Step 5
Next, add the thinly sliced onion. Onions are a staple in many of my dishes, adding natural sweetness and depth of flavor. I feel like a dish just isn’t complete without them! They will soften and release their sweetness into the soup.
Step 6
Season the soup with 2 tablespoons of soup soy sauce (guk-ganjang). I tend to use soup soy sauce for most brothy dishes and avoid using regular salt when possible. While soup soy sauce can give the broth a slightly darker color, it imparts a unique, clean savory taste. For stir-fries that require a clear color, I use finely ground sea salt.
Step 7
With the addition of the soup soy sauce, the broth has taken on a lovely golden hue, looking wonderfully savory and inviting. You can already smell the deliciousness!
Step 8
Reduce the heat to low. Add the enoki mushrooms (separated), sliced green onions, and a few chili peppers if you prefer a bit of heat. These ingredients will add a wonderful burst of aroma and flavor to the soup.
Step 9
Finally, add the prepared chives. Immediately cover the pot with a lid and turn off the heat. Chives are very tender and will become mushy and lose their delightful texture if overcooked. The goal is to preserve their fresh aroma and slight crunch. Serve this delicious Chive Eomuk Soup warm and enjoy!
