Sea Tangle and Fishcake Soup

Yields1 Serving

 7 oz Fish cake
 4 oz Onion
 ½ Green onion
 ½ Red pepper
 1 tsp Minced garlic
 6 tbsp OTTOGI KATSUOBUSHI SOY SAUCE
 6 ⅓ cups Water
 3 tsp OTTOGI BLACK PEPPER POWDER (CAN)
 OTTOGI DRIED CUT SEA TANGLE

1

Cut the onion, green onions, and red pepper into thin slices.

2

Cut the fish cakes into bite sized pieces and rinse them with hot water to remove any oil on the surface.

3

Boil the fish cakes, OTTOGI DRIED CUT SEA TANGLE, onions, and green onions.

4

Add minced garlic and OTTOGI KATSUOBUSHI SOY SAUCE.

5

Season with salt and OTTOGI BLACK PEPPER POWDER and garnish with the red pepper pieces.

CategoryCuisine

Ingredients

 7 oz Fish cake
 4 oz Onion
 ½ Green onion
 ½ Red pepper
 1 tsp Minced garlic
 6 tbsp OTTOGI KATSUOBUSHI SOY SAUCE
 6 ⅓ cups Water
 3 tsp OTTOGI BLACK PEPPER POWDER (CAN)
 OTTOGI DRIED CUT SEA TANGLE

Directions

1

Cut the onion, green onions, and red pepper into thin slices.

2

Cut the fish cakes into bite sized pieces and rinse them with hot water to remove any oil on the surface.

3

Boil the fish cakes, OTTOGI DRIED CUT SEA TANGLE, onions, and green onions.

4

Add minced garlic and OTTOGI KATSUOBUSHI SOY SAUCE.

5

Season with salt and OTTOGI BLACK PEPPER POWDER and garnish with the red pepper pieces.

Sea Tangle and Fishcake Soup