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Oden-style Miso Soup
Oden is a Japanese stew with various fish cakes and vegetables. This miso soup warms you up.
Ingredients (4 servings)
| Ganmodoki (Deep-fried vegetable tofu) |
8 (small) |
|---|---|
| Daikon radish | 8 cm |
| Kamaboko (Boiled fish cake) |
4 cm |
| Konjac (Devil’s tongue) |
1/8 cake |
| Musubi-kombu (Kelp knots) |
4 |
| Musubi-shirataki (Yam cake noodle knots) |
4 |
| Eggs | 2 |
| Chikuwabu (Tubular wheat gluten cake) |
8 cm |
| Nerikarashi (Japanese mustard) |
1 teaspoon |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Awase (Mixed) miso
Our product used in this recipe
Ikiteru Awase Miso(Living Mixed Miso)
Directions
- Remove oil from the ganmodoki by pouring boiling water over it. Peel the daikon radish and cut into 1-cm round slices. Cut the kamaboko into 5-mm slices and the chikuwabu into 1-cm rings. Cut the konjac into triangles and boil with the shirataki. Boil the eggs and cut into halves.
- Boil the daikon in the dashi stock until tender. Add the other ingredients. After the ingredients are cooked, dissolve the miso.
- Serve the miso soup in bowls with the nerikarashi on top to taste.
★ A Note
There are other ingredients for oden. You can use any of them.
