Kimchi soup with fish cake (odeng) and sweet potato
A dish cooked during the COVID lockdown, the seasoning powder from a pack of instant ramen to make the broth to avoid wasting it.
Servings 2 people
Ingredients
- 1 packet instant ramen seasoning powder
- 1 large sweet potato peeled and cut into two-inch cubes
- ½ cup cabbage kimchi cut up with the juices (measure after cutting)
- 2 fish cakes (odeng) cut into bite-size pieces
- ½ packet chili paste from a pack of Korean instant noodles
- fish sauce to taste
Instructions
- Boil three cups of water in a sauce pan.
- Stir in the seasoning powder.
- Drop in the kimchi (with the juices) and sweet potato cubes.
- Cover the pan and simmer for five to seven minutes.
- Stir in the fish cakes and spice paste.
- Simmer for another two to three minutes.
- Taste and add fish sauce, if needed.
- Garnish with scallion slices before serving.
