Eomuk-Tang recipe

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Ingredients

2 cups fish cakes, cut into uniform shapes for threading onto skewers
8 bamboo skewers, or as needed
4 cups anchovy stock
1 cup daikon radish cut into 1/4-inch slices
1 clove garlic, minced
2 tablespoons soy sauce
2 scallions, sliced
1 Korean red chile pepper, thinly sliced
1 small bunch Swiss chard leaves, sliced

Nutrition Info

131.3 calories
carbohydrate: 13 g
cholesterol: 31.3 mg
fat: 1.9 g
fiber: 1.1 g
protein: 14.6 g
saturatedFat: 0.4 g
servingSize: -
sodium: 1271.1 mg
sugar: 1.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Thread fish cakes onto bamboo skewers.

  2. Combine fish cake skewers, anchovy stock, radish, garlic, and soy sauce in a small pot and bring to a boil, about 5 minutes. Reduce heat and simmer until flavors come together, about 10 minutes.

  3. Garnish soup with scallions, chile pepper, and chard leaves, which will wilt into the soup. Serve immediately.

Recipe Yield

4 servings

Recipe Note

Fish cake soup. This light, savory soup is briny, spicy, and salty in a way that pairs wonderfully with an ice-cold bottle of soju. The unique spongy texture and deeply satisfying flavor of the fish cakes is a winning combination.

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