Oden - Japanese Yong Tau Hu (Fish Cake Soup)

Oden is a Japanese winter soup dish serve with multiple cooked ingredients like radish, konnyaku(jelly made from seaweed), processed fish cake and tofu stewed in a light soy-based broth. The ingredient might varies according to what is available. Oden is the most easiest dish to made as most of the cooked ingredients could be bought off the shelf in the supermarket or asian grocer.

Oden is similar to Singapore Yong Tau Hu  which is also a soup dish that serve with similar ODEN cooked ingredients but with slight difference. In Singapore, we serve it either dry or with soup and serve with sweet bean sauce. As I got a busy working week ahead of me, so I decide to cut corner and cook Oden for my lunch.

Oden

• 4 Fish Balls
• 2 Crab Sticks
• 4 Mushroom Pork Balls
• 4 Vege Balls
• 1 Pack Oden Dry Soup Stock (available at big supermarts or Japanese Grocer)

Boil 1 to 2 cups of water. Add in the Oden Soup Stock into the boiling water. Make sure you do a taste test to ensure the Oden soup don't get too salty. If you cannot find Oden soup stock, you can replace with chicken broth or vegetable broth whichever you have on hand. Add in the fish ball, crab stick, mushroom pork ball, vege balls into the Oden soup stock. Cook for 15mins and it will be ready to serve with rice or eat plainly.