Fish Cake Soup Recipe

Fish cake soup is one of those comfort foods that perfectly blends heartiness and delicate flavors. With its origins in various Asian cuisines, notably in Korean and Japanese cooking, this dish is an exceptional choice for anyone looking to experience a savory, yet light, bowl of goodness. The star of the dish is the fish cake itself, which adds a satisfying texture and umami depth to the broth. Fish cake soup is also an incredibly versatile dish that you can easily tweak to suit your tastes or dietary preferences. Whether you’re craving a warming soup on a chilly day or looking for something flavorful yet simple to prepare, fish cake soup has you covered.

In this guide, we’ll take a deep dive into the recipe for fish cake soup, covering everything from the essential ingredients to expert tips and even some variations you can try. Ready to make a flavorful, aromatic soup? Let’s jump in!

Fish Cake Soup Recipe

This fish cake soup recipe is built around simple, wholesome ingredients, but it packs a ton of flavor. The key components-fish cakes, vegetables, and a broth base-combine harmoniously, offering a satisfying and nutritious meal. You can add different spices or herbs to elevate the dish according to your preferences.

Ingredients Needed

Here’s everything you’ll need to make a hearty pot of fish cake soup:

• Fish Cakes: This is the main ingredient. Depending on your preference, you can use Korean-style fish cakes (odeng), Japanese-style fish cakes (kamaboko), or any other pre-cooked fish cakes. They usually contain white fish like pollock, cod, or mackerel.

• Broth

  • Chicken stock or vegetable broth works well, but anchovy broth is commonly used in Korean versions for a deep umami taste.

• Vegetables

  • Onion: Adds sweetness and a bit of depth.
  • Garlic: For that punch of flavor and aromatic essence.
  • Carrot: Adds color and a slight sweetness.
  • Zucchini: This provides a fresh, light flavor and nice texture contrast.

• Seasoning

  • Soy Sauce: For saltiness and richness.
  • Salt: To balance the flavor.
  • Ground Black Pepper: For a mild kick.
  • Gochugaru (Korean red pepper flakes) or chili flakes: Optional, but perfect if you want to add a little heat.

• Garnishes

  • Chopped Scallions: For freshness and a crisp bite.
  • Sesame Oil: Adds a nutty finish.
  • Sesame Seeds: Optional but adds texture and a nutty flavor.

• Optional Add-ins

  • Tofu: Silken or firm, cut into cubes, adding creaminess and protein.
  • Rice Cake (Tteok): A chewy addition that’s often used in Korean soups.

Cooking Instructions

Making fish cake soup is incredibly easy, and the process is straightforward. Here’s a step-by-step breakdown:

1. Prepare The Broth

   • Start by heating your choice of broth in a large pot. If you’re using anchovy broth for a more traditional Korean version, simply boil dried anchovies and kelp in water for about 10 minutes, then strain.
   • Bring the broth to a simmer on medium heat.

2. Prepare Vegetables

   • While the broth is simmering, thinly slice the onion, carrot, and zucchini. Mince the garlic. These will infuse the broth with their flavors as they cook.

3. Add The Fish Cakes

   • Slice your fish cakes into thin strips or bite-sized pieces (depending on how you prefer them). Add the fish cakes into the simmering broth. Let them cook for 5-7 minutes until they are heated through.

4. Add The Vegetables

   • Toss in the onions, garlic, carrots, and zucchini. Stir the soup and let everything cook for another 5-10 minutes, allowing the vegetables to soften and release their flavors.

5. Season The Soup

   • Add soy sauce, salt, and pepper to taste. If you like a bit of heat, sprinkle in some gochugaru or chili flakes. Adjust the seasoning as needed.

6. Simmer And Finish

   • Let the soup simmer for another 5 minutes, ensuring that all the flavors meld together. Once everything is well-combined, remove from heat.

7. Garnish And Serve

   • Ladle the soup into bowls, drizzle with a bit of sesame oil, and sprinkle with chopped scallions and sesame seeds for garnish. Serve hot, and enjoy!

Ingredient Insights

• Fish Cakes: Fish cakes are a great source of protein, and they come in a variety of flavors and textures. Korean fish cakes (odeng) tend to be firmer and have a slightly chewy texture, which adds a unique bite to the soup. Japanese fish cakes (kamaboko) are lighter and often have a slightly bouncy texture. Both are versatile and can absorb the flavors of the broth while adding a satisfying texture to the soup.
• Broth: The base of your broth makes all the difference. Opt for a clear, clean-tasting broth to let the delicate flavors of the fish cakes shine. If you’re using a store-bought broth, consider enhancing it with a bit of garlic, ginger, or even a dash of miso paste for extra depth.
• Gochugaru: This Korean red pepper flake is a fantastic ingredient that adds a gentle, smoky heat to the dish. It’s a popular seasoning in Korean cuisine, and while it’s not overly spicy, it brings complexity to the soup that chili flakes just can’t match.
• Zucchini: This vegetable is often used in soups because of its mild flavor and tender texture. Zucchini soaks up the broth wonderfully, which makes it an excellent addition to a light fish cake soup.

Expert Tips

• Make it Spicy: If you want a spicier version, add more gochugaru or fresh chili peppers. You can even try a dash of chili paste or gochujang (Korean chili paste) to really bring in the heat.
• Customize the Broth: If you like more depth, try adding kombu (dried seaweed) or bonito flakes to the broth for that signature umami punch, common in Japanese-style soups.
• Use Fresh Fish Cakes: If you can get your hands on fresh fish cakes from a market or even make them yourself, they’ll add an entirely new level of flavor and texture. Frozen ones work well, but fresh fish cakes have a more pronounced flavor and firmer texture.
• Prep Ahead: This soup is great for meal prep! The flavors actually improve after sitting for a day or two, so you can make a big batch and store it in the fridge for easy meals throughout the week.

Recipe Variations

The beauty of fish cake soup is how easily it adapts to various tastes and dietary needs. Here are some variations to consider:

• Korean Tteokguk Fish Cake Soup: Add rice cakes (tteok) to the soup to make it heartier. The chewy rice cakes provide a nice contrast to the soft fish cakes and vegetables.
• Vegetarian Version: For a plant-based take, use vegetarian fish cakes or skip the fish cakes altogether and rely on tofu for protein. You can also make a rich vegetable broth with miso paste to enhance the flavors.
• Spicy Seafood: Add shrimp or clams to your fish cake soup for a more oceanic touch. A dash of fish sauce can also bring out a more complex, briny flavor.

Final Words

Fish cake soup is the epitome of simplicity and flavor. It’s warm, comforting, and bursting with umami. This is a dish that’s both satisfying and adaptable to whatever ingredients you have on hand. Whether you prefer a more traditional version or want to experiment with variations, it’s hard to go wrong with this recipe.