Korean Fish Cake Soup

Ingredients
Skewered Fish cakes (4 sticks) - Buy at Korean or Asian supermarket
1/5 of 1 large radish, cubed
15 dried anchovies
1/4 onion, sliced
5 cups water
1 tbsp soy sauce
1 tsp rice wine
1/2 stalk spring onion, chopped
1/2 hot chilli pepper, sliced
Salt and pepper to taste

Directions
1. Boil the water in a pot.
2. Add dried anchovies, radish, onion in.
3. Boil it for 20 minutes.
4. Put in fishcake skewers in the broth, and add rice wine and soy sauce.
5. Boil it for about 3-5 minutes then add the salt, pepper, spring onion and chilli pepper.
6. Remove the dried anchovies in the broth. Serve it in a bowl.