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
Ingredients
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Open the appInstructions
Step 1
Bring 4 cups water to a boil in a pot. Add kombu and simmer 3 minutes until fragrant.
Step 2
Remove kombu. Stir in anchovy paste and gochugaru until dissolved.
Step 3
Slice fish cake into 1/4-inch-thick rounds. Add to broth and simmer 5 minutes.
Step 4
Stir in soy sauce. Taste and adjust heat or salt as needed.
Step 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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