Fish Cake Soup (Odeng Soup aka Eomuk Guk)

• 1 pack Fish cake

• 1 oz Anchovies, dried

• 2 Green onions

• 5 oz Korean radish

• 2 tsp Cooking sake or mirin

• 1 tsp Korean soup soy sauce

• 3/4 tsp Sea salt

• 6 cups Water

• 3 stalks Chrysanthemum leaves ((ssukat))

• 0.5 oz Dried Kelp ((Dashima or Kombu, 4"x 6" size for 1/2 oz))