top of page
< Back

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.

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: Prepare the base Heat a little oil in a pot over medium heat. Sauté garlic, ginger, and chilies until fragrant (about 1–2 minutes). Build the broth Pour in the water or chicken stock. Bring to a gentle boil. Season the soup Add soy sauce, oyster sauce, sugar, salt, and pepper. Stir well and taste—adjust seasoning if needed. Add the fish cake Add the sliced fish cake and let it simmer for 5–7 minutes so it absorbs the flavors. Add vegetables Toss in your vegetables and cook for another 2–3 minutes until just tender. Optional: add egg Crack the egg into the soup and gently stir to create egg ribbons. Finish Drizzle sesame oil and chili oil for extra aroma and heat. 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

spicy-fried-fish-cake-soup

bottom of page