Korean Fish Cake Soup

{© Lynn Daue. All rights reserved.}
When reading over the list of approved items for the Attack phase of the Dukan Diet, I was perplexed and intrigued by some of the items at the end of the list. Surimi? Seitan? What the hell are those?

Surimi, as it turns out, is a high-protein product made from processed fish. It does, interestingly, have sugar in it, but apparently so little that it is deemed irrelevant. That's good news for people who like seafood but are either sick of tilapia or can't afford crab.

Since I'd never used surimi before, I hedged my bets on a bag of mixed Korean fish cakes (found in the frozen food section of our local Asian market). At first, I was intimidated--I had no idea how to use the pieces or even what, exactly, were in them. But then I figured, What the hell, why not?

I've been using them in a simple, quick soup that is both filling and delicious. It's very low in fat, sodium, and calories, and should* be good for every kind of low-carb or low-calorie diet.

  • 3 c. water with 1-2 beef bouillon cubes** OR 1 c. water and 2 c. low-sodium beef broth
  • 1 bag House Foods Tofu Shirataki noodles, angel hair-shaped
  • 1 c. fish cakes (surimi)
  • 1 green onion, chopped
  1. Drain and rinse Shirataki noodles. Bring water and beef bouillon/broth to a boil and add noodles. Cook for 3 minutes.
  2. Add fish cakes. Boil for at least two minutes or until fish cake is tender and heated through.
  3. Add green onion and boil for about one minute. Remove from heat and serve hot with Jasmine Pearl Green Tea.
Makes 2 main-dish servings or 4 side-dish servings.

While I typically eat this by itself, a small bowl would be an excellent precursor to Merrie Teri Chicken and Sesame-Ginger Green Beans. Top the meal off with Green Tea Meringue Cookies or Hapa-Haupia Pudding (all recipes coming soon)!

*Please see our disclaimer.
**Make sure that your bouillon cubes are not made with sugar, evaporated cane juice, or corn syrup, high fructose or otherwise.

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