I prepared ingredients for fish cake soup.

Put the skewer in boiling water and boil it for a minute.

Fold the flat fish cake vertically twice, put it in the skewer, and put the rest of the fish cake in it.
You can see how to insert fish cake in the attached video.

Soak dried shiitake mushrooms in cold water to make them soft.
I'm going to use the water that was soaked with mushrooms as a broth.

Slice radish and onion thickly to 1.5cm and cut garlic once
Soaked mushrooms gave me a sheath.
Garlic is frozen, so the color is a little yellow, but the taste is okay.
It's good to freeze garlic with whole garlic and chop it at any time depending on the purpose.

Add 1L of water, 200ml of mushroom and seafood stock and boil it over high heat.
When it boils, reduce the heat to medium and boil it for 10 minutes, then take out the pack again.
You can make broth with anchovies and kelp instead of packs.

Add the amount of seasoning to the broth and season with salt.
You can add 1 tablespoon oyster sauce or 1 tablespoon sand lance extract instead of tsuyu.

Add 1/2 tbsp sugar, too.

Add radish to stock over high heat and simmer over medium heat until radish is cooked.

When the radish is cooked, add onions, mushrooms, and garlic.

Place fish cake in skewer, cover diagonally and simmer until fish cake is tender.

Lastly, add sliced green onions, boil them, and turn off the heat.

I moved it to an earthen pot and sprinkled pepper on it.
The fish cake was really good, but the soft radish was so good, especially the soup was so cool and strong.
I think it'll be good as a side dish for drinking.