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Korean Meal - Eomuk Soup
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5 from 2 votes

Eomuk Soup

Ingredients

Stock Broth

  • 6.5 cups of Water (1.5 Liters)
  • 2 Anchovy-Kelp Broth Bags

Soup Ingredient

  • Large handful of Eomuk (Fishcakes) (100 grams)
  • 2 Shiitake Mushrooms (or use any mushroom)
  • 1 Stalk of Spring Onion
  • 2 Small Potatoes (each about size of your palm)

Soup Seasoning

  • ½ Tablespoon Minced Garlic
  • 1.5 Tablespoons Soup Soy Sauce (Or use regular Soy Sauce)
  • 6-7 cracks of Black Pepper
  • Small pinch of Salt (optional, add if slightly bland)

Instructions

Make Stock Broth

  • Take out a large pot. Place in 1.5 liters (~6.5 cups) of water. Place in 2 Anchovy-Kelp Broth Bags. (Or alternatively, add-in 15 dried anchovies + 5 dashima squares). Bring the pot up to boil on high heat. Once it is boiling, reduce the heat to a medium-low and let the broth gently simmer away for 10 minutes.
  • While you wait, let's prep fresh ingredients: Chop 1 Spring Onion stalk into small pieces. Then cut 2 Shiitake Mushrooms into thin slices. Then peel and chop 2 potatoes into rough bite-sized pieces. Also cut your eomuk (fishcakes) into bite-sized pieces as well. Mince 2 cloves of garlic and measure ½ Tablespoon worth - set aside for now.
  • Once the timer hits 10 minutes, use a soup ladle and skim off any residual foam that's floating on top of the broth.
  • Now raise the heat to a medium. Add in the diced potatoes. Let it boil first for 3 minutes - as it takes longer to cook
  • Then add in the fishcake pieces. Next, let's season the soup with Minced Garlic (½ Tablespoon), Soup Soy Sauce (1.5 Tablespoons), Black Pepper (6-7 cracks).
  • Now add in the Sliced Shiitake Mushrooms & Chopped Spring Onion Pieces. Let it boil for a final 1-2 minutes.
  • Before you plate, sample the soup. If it tastes slightly bland, you can add a few pinches of salt!
  • Bon Appetit ya'll!