Ingredients
Serving size: 2 adults + 2 kids
8 cups of water
4 seafood stock coins
12 oz of fish cakes
1/4 of Korean radish, thinly cut into bite size
1 tsp of minced garlic
1 scallion, chopped
2 eggs, whisked
2 cups of baby spinach
mushrooms (optional)
salt + pepper to taste
4 servings of frozen udon noodles
Directions
1. Prep your ingredients and add water, seafood stock coins, radish, and fish cakes to your Instant Pot.
2. Set the mode to “HIGH” pressure cook for 15 minutes. When IP is done cooking, you can do either manual release or natural release.
3. Change the IP setting to “SAUTE.” When the soup comes to a boil, add your whisked eggs, spinach and mushroom to the IP.
4. While the spinach and mushroom are cooking, hot rinse your frozen udon noodles. You only need to separate the noodles in boiling water as frozen noodles are already cooked.
5. Plate the noodles and then pour the soup over. Garnish with chopped scallions and Gochugaru (optional.)
6. Serve the soup with soy sauce on the side to dip the fish cakes in and enjoy!
