Ingredients with Measurements:
- 1 lb. of daikon radish, peeled and cut into 1-inch pieces
- 1 lb. of napa cabbage, cut into 2-inch pieces
- 1 lb. of firm tofu, cut into 1-inch pieces
- 1 lb. of fish cakes, sliced
- 1 lb. of boiled eggs, peeled
- 1 lb. of konjac noodles
- 6 cups of dashi broth
- 1/4 cup of soy sauce
- 1/4 cup of mirin
- 1/4 cup of sake
- 1 tablespoon of sugar
- 1 teaspoon of salt
- 2 green onions, thinly sliced
- 1 sheet of nori, cut into small pieces
Special equipment needed:
- Large pot
- Ladle
- Strainer
Step-by-step instructions:
1. In a large pot, combine the dashi broth, soy sauce, mirin, sake, sugar, and salt. Bring to a boil over medium-high heat.
2. Add the daikon radish and napa cabbage to the pot. Reduce the heat to low and simmer for 10 minutes.
3. Add the tofu, fish cakes, boiled eggs, and konjac noodles to the pot. Simmer for another 5 minutes.
4. Remove the pot from the heat and let it cool for a few minutes.
5. Using a ladle, transfer the soup to serving bowls. Garnish with green onions and nori.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Low heat
Serving size:
6 servings
Nutritional information:
Calories: 320
Total Fat: 10g
Saturated Fat: 2g
Cholesterol: 200mg
Sodium: 1200mg
Total Carbohydrate: 30g
Dietary Fiber: 5g
Sugars: 10g
Protein: 25g
Substitutions for ingredients:
- Daikon radish can be substituted with turnips or carrots.
- Napa cabbage can be substituted with bok choy or kale.
- Firm tofu can be substituted with silken tofu or tempeh.
- Fish cakes can be substituted with shrimp balls or meatballs.
- Konjac noodles can be substituted with udon noodles or soba noodles.
Variations:
- Add sliced shiitake mushrooms to the soup.
- Use chicken broth instead of dashi broth for a different flavor.
- Add a dash of chili oil for some heat.
Tips and tricks:
- Make sure to simmer the soup on low heat to prevent the ingredients from overcooking.
- You can prepare the soup in advance and reheat it when ready to serve.
- Oden soup is traditionally served with Japanese mustard and ponzu sauce.
Storage instructions:
- Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls with chopsticks and spoons.
- Garnish the soup with sliced green onions and nori.
Garnishes:
- Sliced green onions
- Nori
- Japanese mustard
- Ponzu sauce
Pairings:
- Serve the soup with steamed rice and pickled vegetables.
Suggested side dishes:
- Edamame
- Gyoza
- Tempura vegetables
Troubleshooting advice:
- If the soup is too salty, add more water to dilute the broth.
Food safety advice:
- Make sure to cook the ingredients thoroughly before serving.
Food history:
- Oden soup is a traditional Japanese winter dish that originated in the Edo period.
Flavor profiles:
- The soup has a savory and slightly sweet flavor from the dashi broth, soy sauce, mirin, and sake.
Serving suggestions:
- Serve the soup as a main course for dinner or as a light lunch.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Japanese
Taste: Savory, Umami, Rich, Fishy, Comforting