Easy Oden
Light oden-style soup simmered with fish balls, tofu puffs, napa cabbage, yuba, and tofu.
Ingredients
fish balls
100g
fried tofu puffs
100g
napa cabbage (cleaned, leaves torn off)
100g
yuba (soaked in water, drained, cut into sections)
150g
tofu (cleaned, cut into small cubes)
1 small
stock (poured into pot)
2 bowls
salt
to taste
chicken bouillon
to taste
Instructions
1
Prepare ingredients
Soak the yuba in water, drain and cut into sections; clean the tofu and cut into small cubes; clean the napa cabbage, tear off the leaves, and set aside.
2
Cook the fish balls
Add water as needed to the pot, pour in the stock, add the fish balls and bring to a boil over low heat.
3
Add remaining ingredients and simmer
After boiling, continue cooking for about 10 minutes, then add the napa cabbage leaves, yuba sections, fried tofu puffs and tofu cubes to the pot. Once it comes to a boil again, add salt and chicken bouillon to taste, and it is ready to serve.
