Korean Fish Cake Soup

I didn't take any pictures, so I'll write it down in text. Step one: Put an appropriate amount of water into a clay pot (any deep pot will do), add about three pieces of kombu and about ten small fish, bring it to a boil, and cook a little longer to extract the freshness of the seaweed and small fish. Use a slotted spoon to remove and discard them.

Fish cakes are the ready-made Korean type, about seven pieces per bag. Roll one end into three folds and skewer with a bamboo stick (it's better to skewer a bit further up, or it will fall apart when boiling). You can also cut them into the desired shapes and put them directly into the pot to cook. Skewer them and set aside.

Put the sliced white radish into the pot, along with small shrimp or dried shrimp (the amount can be adjusted according to personal preference, just to enhance the flavor). Cook for a while, then add the skewered fish cakes, a spoonful of seafood soy sauce, and salt to taste. Once cooked, it is ready to eat.