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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)

(Deep-fried vegetable tofu)
8 (small)
Daikon radish 8 cm
(Boiled fish cake)
4 cm
(Devil’s tongue)
1/8 cake
(Kelp knots)
(Yam cake noodle knots)
Eggs 2
(Tubular wheat gluten cake)
8 cm
(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)

Ikiteru Awase Miso(Living Mixed Miso)


  1. 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.
  2. Boil the daikon in the dashi stock until tender. Add the other ingredients. After the ingredients are cooked, dissolve the miso.
  3. 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.

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