Fish cake soup: Thick and cooler with dried pollack broth
Deep and cool fish cake soup recipe
4 serving
Within 30 minutes
재미마미
Ingredients
  • fish cake
    500g
  • Radish
    3cm
  • Shiitake mushroom
    1~2ea
  • onion
    1/2ea
  • leek
    1ea
  • dried pollack
    1L
  • Salt
    little
  • ground pepper
    suitably
  • a crown daisy
    little
  • dried pollack
    1ea
  • the peel of an onion
  • leek
  • Radish
  • Shiitake mushroom
  • lotus root
  • Sea tangle
  • cooking wine
    2TS
Cooking Steps
STEP 1/6
Stir-fry dried pollack head and stone shrimp in a dry pan first, then boil them with other broth ingredients and water. After boiling the broth, I put the kelp off the heat and soaked it. Please prepare the stock ingredients and how to boil them in your own way.
STEP 2/6
Blanch fish cake in boiling water, remove some fat and additives, and cut it.
STEP 3/6
Cut radish and mushroom in moderation. Chop green onions, onions, garlic, etc. in advance.
STEP 4/6
Transfer the broth back to the pot and boil when it boils, add radish first, then add fish cake and mushrooms and boil. You can mix some water as the broth thickens again.
STEP 5/6
Boil the onion and garlic and add the green onion. For garlic, the soup is cleaner than minced garlic by adding whole garlic or cutting it on its side and boiling it.
STEP 6/6
Season with salt and pepper, and add if there is a crown daisy. You can mix salt and soy sauce to season it.
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