Eomuk-guksu (Fishcake Noodle Soup)

I really love Korean guksu noodle soup because it has a light, clear broth, is incredibly savory and is not greasy at all, so I have it at least once or twice a week. It leaves me feeling refreshed after eating it! I often have anchovy kelp stock on hand, so I add some thin white wheat noodles, and add chopped and seasoned kimchi on top and I have a quick kimchi noodle soup. Sometimes I add fish cakes (called eomuk in Korean) instead of kimchi, which is what I want to show you here. The recipe for homemade fish cakes is on my website, so you can use those if you want, or you can use store bought fish cakes like I do in this recipe. You can find them in any Korean grocery store.