Thinly slice onions, chop cabbage, and peel and devein shrimp. Set aside.
Soak frozen rice cakes in a bowl of water for 10 minutes to fully thaw.
In a large saucepan, add in vegetable broth. In a tea strainer or cheesecloth add in a few grams of seaweed or kelp and then place in vegetable broth. Bring to a simmer and allow to infuse seaweed flavor for 5 minutes. Then remove and discard seaweed or kelp.
Add in Topokki Sauce to vegetable broth and mix it in completely. On a medium-low heat add in strained rice cakes, cabbage, onions, shrimp, and fish balls. Cover and cook for 3-5 minutes or until shrimp starts to turn pink. Stir occasionally as it cooks.
Add in 1 cup water then submerge instant ramen noodle pieces into soup/broth. Cover and allow to simmer and cook for 2-3 minutes (or as long as package instructions say the noodles need).
Once ramen is cooked, turn off the heat and pull apart the noodles with a spoon and mix into soup.
Garnish with sesame seeds and green onion and serve immediately!
Enjoy!
