Fish cake soup (Eomukguk: 어묵국)

The recipe is here: Ingredients: 1 pound of fish cakes 4 or 5 wooden skewers for broth: 12 cups of water (3 liters) 200 grams (about ½ pound) of cleaned and unpeeled Korean radish (or daikon) 20 large dried anchovies, guts removed 1 cup onion, cut into small pieces 1 sheet dried kelp (7“x8“) 2 ts soy sauce 1 ts salt for yangnyeomjang (dipping sauce):