Korean Rice Soup with Fish Cakes

Step 1

Slice the 4 green onions, separating white and green parts. Mince the 2 garlic cloves. Cut the 8 oz fish cakes into bite-sized strips.

Step 2

Heat 1 tsp sesame oil in a large pot over medium heat. Add the white parts of the green onions and the minced garlic, sauté until fragrant, about 1 minute.

Step 3

Add the 6 cups water and 2 tbsp soy sauce to the pot. Bring to a boil over high heat, then reduce to a simmer.

Step 4

Add the fish cake strips and 2 cups cooked rice to the simmering broth. Cook for 5-7 minutes, until the fish cakes are tender and the rice is heated through.

Step 5

Season with 1 tsp salt (adjust to taste). Ladle the soup into bowls and garnish with the remaining green onion greens. Serve hot.