STEP 1/12
Slice onions into 3mm thick pieces and cut radish and fish cake into bite-sized pieces.
STEP 2/12
Cut the bottom of the mushroom, cut it in half, and cut the green onion and red pepper diagonally to prepare it, and prepare 0.7 tablespoons of minced garlic.
STEP 3/12
Put 1.4 liters of water and a tea bag of broth in a pot and boil it over high heat. When the broth boils, change it to medium heat to make fish cake soup and fish cake soup broth for 5-8 minutes.
STEP 4/12
When the broth boils, add radish and boil it.
STEP 5/12
When the radish floats on top, add fish cake and onions and toss.
STEP 6/12
Remove the foam that rises as you drag it out with a spoon.
STEP 7/12
Add 1.5 tablespoons of soy sauce and 1.5 tablespoons of soy sauce, stir, and boil over high heat.
STEP 8/12
When the soup boils up, boil it for 3-5 minutes at a lower temperature than the medium heat.
STEP 9/12
After a while, add enoki mushrooms and toss them.
STEP 10/12
Taste the soup of fish cake soup and add a little salt if it feels bland.
STEP 11/12
Add 0.7 tablespoons of minced garlic, green onion, and red pepper and stir.
STEP 12/12
If you boil it for the last time, the way to boil fish cake soup is complete.
Fish cake soup has a deeper taste as the soup gets thicker as it boils, but the amount of soup decreases, so add more water.
If you want to eat fish cake soup more spicy, cut 1-2 cheongyang peppers and add them.