Fish Cake Soup (Eomuk-tang)

20231206, #breakfastdiary 914, 4°C/cloudy, 21min/workout(L) Pour 700ml of water into a pot and add the powdered soup packet that comes with the store-bought fish cakes. The broth is already worldly-perfect on its own, but for a little extra depth I add a big chunk of radish and some shiitake mushrooms and (🎱🎱) let it simmer. (The water made it a bit bland, so I added 2T of tsuyu.) Skewer the fish cakes on sticks, drop them into the pot, and blanch for about 5 minutes. In a bowl, arrange crown daisy greens, shiitake mushrooms, a boiled egg, and the fish cakes, then pour in the broth.