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Oden with tofu, rich Japanese soup served with tofu, egg, and spinach
Japanese Oden with Tofu, Egg, and Fresh Vegetables

Classic Tofu Oden

Author: Flavelo
Recipes Soups
In this recipe, tofu is the protagonist, the soul of Oden. Its neutral taste is the perfect canvas: slowly absorbing all the aromas of dashi, soy, and mirin. Fried tofu (Atsu-age) is an especially good choice as its skin adds texture and prevents it from falling apart.
🕒 Prep Time 15 mins
🍳 Cook Time 30 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 280 kcal
🌍 Cuisine Japanese

Ingredients

Equipment Needed

  • Pot
  • Ladle

Allergen Information

⚠️ Soy
⚠️ Egg

Instructions

1 ✓

If using plain tofu, press water out, cube it, and pan-fry slightly to create a crust.

Tip: Searing creates a skin that adds flavor and durability.
2 ✓

Cut carrots and Daikon into chunks. Boil and peel eggs.

Tip: Cut veggies into rustic, bite-sized pieces.
3 ✓

Bring Dashi to a boil with soy sauce, mirin, crushed garlic, and Kombu.

Tip: Kombu provides the 'ocean taste' and umami.
4 ✓

Add root vegetables and eggs; simmer for 20 minutes.

Tip: Simmer gently; do not boil aggressively.
5 ✓

Add tofu and simmer for another 10 minutes to heat through and absorb flavor.

Tip: Turn off heat and let sit before serving. It's even better the next day!
6 ✓

Serve garnished with fresh scallions.

Recipe FAQ

Why is the tofu sour?
Spoiled tofu is sour. Always taste before using and change water daily when storing.
Can I use silken tofu?
No, it would disintegrate immediately. Use firm or fried tofu.

Ingredients

  • 14 oz Firm Tofu (or Fried Tofu / Atsu-age)
  • 4 cups Dashi Stock (or Veggie Broth)
  • 3 tbsp Soy Sauce
  • 2 tbsp Mirin
  • 2 medium Carrots
  • 1 whole Daikon Radish
  • 2 cloves Garlic
  • 1 handful Kombu Kelp (Dried)
  • 2 stalks Scallions
  • 4 large Hard Boiled Eggs