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Fish Cake Soup (Odeng Soup) Recipe. Peel and cut Korean radish (mu) in big chunks. It should weight about 5-6 oz (150 g). In a large pot, add 6 cups water, cut radish, a handful of dried broth anchovies (gukmul myeolchi 국물멸치) and one large piece of dried kelp (dashima 다시마). Simmer for 30 minutes. Remove dried kelp and anchovies.
Fish cake soup is also known as Odeng Guk or Eomuk Guk in Korea. The word Odeng originally comes from the Japanese word Oden ( おでん) (‘ Japanese one-pot winter dish consisting of several ingredients such as boiled eggs, daikon, konjac (kelp), and processed fishcakes stewed in a light, soy-flavored dashi broth ‘ Wikipedia ).
Add the fish cakes into the soup then boil until they are soft and the flavour from the soup has soaked up (about 3 to 5 mins). Depending on your size of pot, you may want to splash some soup over the fish cakes with your ladle to deepen the flavour. (Add some salt to taste if you require, but I didn’t add any.)
Drain the noodles, transfer to a large strainer and rinse in cold running water, rubbing the noodles by both hands to cool and remove excess starch. Drain and divide the noodles into 2 large soup bowls. Heat the stock and fish cake skewers until hot. Add some fishcake to each bowl and then pour the stock over the noodles.
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