Oden is seen as a traditional winter food in Japan, but the soup of kelp and Japanese soy sauce is popular year-round in China. The soul of oden lies in the kelp broth, and with this easy recipe you can adjust the stock to suit your tastes at home.


  • 2 pieces kelp
  • half an apple
  • half a carrot
  • half a white radish
  • 2-3 mushrooms
  • 1 egg, hardboiled
  • konjac
  • sliced winter melon
  • 2-3 tsp Japanese soy sauce
  • 1 tsp salt


  1. Put the kelp, apple, carrot, white radish and mushroom in cooking pot. Add enough water to cover the ingredients and boil for two hours to create a rich stock.
  2. Add the salt and Japanese soy sauce to the pot.
  3. Toss in the konjac, winter melon, hardboiled egg and any other vegetables or seasonings you would like to add to the soup. Boil for another 20 minutes.
  4. Serve hot.
Karena Hu

About Karena Hu

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Karena was born with the English name Karen but decided to add an “a.” She dreamed of a career in astronomy, but bad scores in physics kept her out of the science department. She seeks other worlds in reading and writing and is a super fan of the Hunger Games trilogy.

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