Spicy Fried Fish Cake Soup

Spicy fried fish cake soup with rich savory broth, tender fish cakes, fresh vegetables, and a hint of chili, perfect for a quick and comforting meal.

Prep Time: 10 Minutes

Cook Time: 15 Minutes

Servings: 2 Portions

Ingredients:

• 200–250 g fried fish cake (sliced into bite-size pieces)

• 2 cloves garlic (minced)

• 3–4 red chilies (sliced, adjust to spice level)

• 1 tsp grated ginger

• 500 ml water or chicken stock

• 1 tbsp soy sauce

• 1 tsp oyster sauce

• ½ tsp sugar

• Salt and pepper to taste

• 1 tsp chili oil (optional, for extra heat)

• 1 cup vegetables (bok choy, napa cabbage, or mushrooms)

• 1 egg (optional)

• 1 tsp sesame oil

• Chopped green onions (for garnish)

  
  

Instructions:

1. Prepare the base

   Heat a little oil in a pot over medium heat. Sauté garlic, ginger, and chilies until fragrant (about 1–2 minutes).

   
   

2. Build the broth

   Pour in the water or chicken stock. Bring to a gentle boil.

   
   

3. Season the soup

   Add soy sauce, oyster sauce, sugar, salt, and pepper. Stir well and taste—adjust seasoning if needed.

   
   

4. Add the fish cake

   Add the sliced fish cake and let it simmer for 5–7 minutes so it absorbs the flavors.

   
   

5. Add vegetables

   Toss in your vegetables and cook for another 2–3 minutes until just tender.

   
   

6. Optional: add egg

   Crack the egg into the soup and gently stir to create egg ribbons.

   
   

7. Finish

   Drizzle sesame oil and chili oil for extra aroma and heat.

   
   

8. Serve

   Transfer to a bowl and top with chopped green onions. Serve hot.

   
   

Tips & Variations:

• Add instant noodles or rice vermicelli to make it more filling

• For a richer broth, use anchovy or kombu stock

• Want it creamier? Add a splash of milk (Korean-style twist!)

• You can swap fish cake with tofu or seafood mix