Fish Cake Soup
A quick and comforting Korean-style soup with fish cakes and dumplings in a savory broth. Ready in about 20 minutes, perfect for a weeknight meal.
- Total time
- 20 min
- Servings
- 4
- Calories
- 250
- Protein
- 15g
Ingredients
- 8 oz fish cake sheets
- 8 pieces frozen dumplings
- 2 stalks green onions
- 2 tbsp soy sauce
- 2 cloves garlic
- 6 cups water
Instructions
- 1
In a large pot, bring 6 cups water to a boil over high heat. Add 2 tbsp soy sauce and 2 minced garlic cloves, stirring to combine.
- 2
Add 8 oz fish cake sheets and 8 frozen dumplings to the pot. Return to a boil, then reduce heat to medium.
- 3
Simmer until dumplings are cooked through and fish cakes are tender, about 10 minutes. The dumplings should float and look plump.
- 4
Slice 2 green onions into 1-inch pieces and add to the soup. Cook for 1 more minute until fragrant.
- 5
Serve hot, using tongs to lift out fish cakes and dumplings into bowls, then ladle broth over the top.
Tools you’ll need
- Large pot
- Tongs
- Knife
- Cutting board
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