20-Min Seafood Cake Soup
Korean eomuk tang simplified: store-bought fish cakes simmered in a bright anchovy-kombu broth with scallions and a touch of gochugaru for heat. Ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 118
- Protein
- 13g
comfortcozykoreanseafoodtenderchewyweeknightsoup
Ingredients
- 8 oz fish cake (eomuk), store-bought
- 1 piece (3×3 inch) kombu (dried kelp)
- 1 tbsp anchovy broth paste or dashi powder
- ½ tsp gochugaru (Korean red pepper flakes)
- 2 stalks scallions, sliced
- 1 tbsp soy sauce
Instructions
- 1
Bring 4 cups water to a boil in a pot. Add kombu and simmer 3 minutes until fragrant.
- 2
Remove kombu. Stir in anchovy paste and gochugaru until dissolved.
- 3
Slice fish cake into 1/4-inch-thick rounds. Add to broth and simmer 5 minutes.
- 4
Stir in soy sauce. Taste and adjust heat or salt as needed.
- 5
Pour into bowls. Top with scallions and serve hot.
Tools you’ll need
- large pot (at least 2-quart)
- cutting board
- knife
- wooden spoon
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