🍢 Healthy homemade Oden broth
I’ve been having a craving for oden, and really want to try making my own. I found this recipe shared by an oden stall owner and found it interesting as he used apples in the recipe! 🍎
Broth ingredients - White radish, carrot, shiitake mushrooms, apple and dried wakame. (I found the wakame at NTUC finest, the kind for miso soup)
*you can add more carrots and mushrooms depending on your liking!
👩🏻🍳 First chop up all the ingredients, except for the wakame. No need to skin the apple! Toss all ingredients in a pot and fill water until all ingredients are covered. Leave it to cook for 30mins at medium heat.
Next, remove the apples from the pot and add in oden. I got the set from Donki, it does come with an instant pack of broth but I wanted to drink broth so I rather it to be less processed. ❣️Tip: Cut the oden into halves or thirds so it becomes a one-biter!
At this step, I added 1 tablespoon of light soya sauce and 1 teaspoon of salt to elevate the flavour. If you have bonito flakes, you can also some into the broth for a more roasted flavour!
Let everything simmer for 10 mins before serving. I kept mine overnight and had the leftovers with udon the next day! 🍜
A really easy and tasty recipe, perfect for the rainy days!
#Easycooking #healthyrecipe #odenhomemade #souprecipe #homecook
Making a flavorful and healthy oden broth at home is simpler than I thought, especially with a few helpful tweaks from my own experience. Adding apple to the broth is a game changer — it imparts a subtle natural sweetness without needing extra sugar. I found that skipping peeling the apple keeps more nutrients and adds a nice texture to the broth. Using dried wakame seaweed, like the kind sold for miso soup, boosts the broth's nutritional value with iodine and minerals. If you can’t find it, kelp or kombu can be great substitutes that also deepen the flavor. I also experimented with adjusting the seasoning; starting with light soy sauce and salt helps keep the broth light yet savory. For extra umami, a handful of bonito flakes added just before simmering creates a rich roasted aroma that complements all the ingredients. When cooking the oden ingredients, I found cutting them into bite-sized pieces not only makes it easier to eat but also helps them soak up the broth flavor better. Also, letting the broth rest overnight enhances the taste, making leftovers just as delicious served with udon noodles. For anyone wanting to explore homemade oden, I suggest using fresh vegetables and occasionally switching up toppings like tofu, boiled eggs, or different mushrooms for variety. This recipe is great for cozy nights and offers a nutritious, hearty meal that feels wholesome and satisfying. Give it a try and enjoy your personalized bowl of homemade oden broth!
omg looks so good!!