Odeng Guk (Fish Cake Soup)

Try this delicious recipe from the Electric Kitchen!

• 5 ounces Korean fish cake of choice, rinse with hot water to remove oil, then slice
• 1/2-1 sheet dried kelp to taste
• 3 cups water
• 5 large dried anchovies, available at Asian specialty stores
• 3-4 ounces daikon (white radish), cut into small thin squares
• 2 tablespoons low-sodium shoyu
• 1 tablespoon rice wine vinegar
• 1/2 stalk large size spring onion, thinly sliced diagonally (may substitute with large green onions)
• Salt and pepper to taste