Fish cake soup with dipping sauce

Put 12 cups water in a pot. Cut the radish into flower shapes with a cutter; slice the trimmings and skin thinly into a strainer basket in the pot.

Add the chopped onion and the dried kelp and bring to a boil; boil 15 minutes over high heat.

Remove the heads and black insides of the dried anchovies and microwave them 1 minute.

Add the anchovies and keep boiling with the lid off.

Soak the fish cake in hot water 5 minutes and drain; fold each piece in half lengthwise and skewer.

Strain the broth; season with 2 tsp soy sauce and 1 tsp salt.

Put the skewers in the pot with the radish, pour in the broth, bring to a boil and boil 10 to 20 minutes.

Seasoning sauce: mix the soy sauce, garlic, green onion, a pinch of sugar, hot pepper flakes, sesame oil and sesame seeds.

Sprinkle with chopped green onion and serve with the sauce for dipping.