Mild Korean Fish Cake and Egg Soup (3 Servings)

Check the fish-cake package directions, cut it into bite-size pieces, and slice onion and scallion.

Beat two eggs in a separate bowl and wash utensils and hands that touched raw eggs.

Bring 800 mL anchovy-kelp stock to a boil. If the stock is salty, add the soy sauce gradually at the end.

Add fish cakes, onion and garlic. Simmer until fish cakes are hot through and onion turns translucent.

Keep the soup at a gentle simmer, slowly pour in the eggs, let them begin setting, then stir gently and cook until fully set.

Season with up to 10 mL soy sauce, add scallion, bring back to a simmer and serve. If possible check the egg reaches 71°C (160°F).