Ozoni New Year Mochi Soup

Be the first to rate

(No Ratings Yet)

Loading...

Ozoni is a beloved Japanese soup served at New Year to bring prosperity and long life, with chewy toasted mochi as its centerpiece. This Kanto-style version uses a clear dashi broth that highlights the delicate flavor of the rice cakes alongside tender chicken and winter vegetables. Hot, soothing, and symbolic, it is traditionally ladled into lacquered bowls to celebrate the start of a new year.

Nutrition Facts

Per serving (estimated)

• 340 kcalCalories
• 8 gFat
• 2 gSaturated Fat
• 45 gCarbs
• 3 gFiber
• 5 gSugar
• 22 gProtein
• 850 mgSodium
• 520 mgPotassium
• 80 mgCalcium
• 2 mgIron
• 15 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the Dashi Broth

• 4 cups dashi stock (kombu and bonito)
• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tsp fine sea salt

For the Soup

• 4 oz mochi rice cakes, cut into 1-inch rectangles
• 8 oz boneless chicken thigh, cut into bite-sized pieces
• 1/2 small daikon radish, peeled and sliced into thin half-moons
• 1 medium carrot, peeled and sliced diagonally
• 4 fresh shiitake mushrooms, stems trimmed and caps lightly scored
• 4 oz komatsuna or spinach, trimmed and cut into 2-inch pieces
• 1 tsp grated yuzu zest, for garnish

Directions

1. Prepare the dashi by soaking a 4-inch piece of kombu in 4 cups cold water for 30 minutes, then heating gently and removing the kombu just before boiling. Stir in soy sauce, mirin, and salt, then keep the seasoned broth warm over low heat.
2. While the broth warms, toast the mochi pieces in a dry nonstick skillet over medium heat for 1-2 minutes per side until puffed, lightly blistered, and golden. Transfer to a plate and set aside.
3. Bring the seasoned dashi to a gentle simmer in a medium pot. Add the chicken pieces and simmer for 5 minutes, skimming any foam that rises to the surface.
4. Add the daikon, carrot, and shiitake mushrooms to the pot. Simmer for 5-6 minutes, or until the vegetables are tender when pierced with a tip of a knife but still hold their shape.
5. Carefully lower the toasted mochi into the broth and simmer gently for 2-3 minutes, turning once, until the rice cakes become soft and silky without falling apart.
6. Stir in the komatsuna or spinach and cook for just 30 seconds until the greens wilt.
7. Taste the broth and adjust with a pinch more salt if needed. Ladle the soup into four warmed bowls, making sure each gets a piece of mochi, some chicken, and an assortment of vegetables.
8. Sprinkle each bowl with grated yuzu zest and serve immediately while steaming hot, as part of your New Year celebration.
9. If desired, pass additional soy sauce at the table so each guest can season their bowl to taste.

Cook’s Notes

• Always toast or grill the mochi before adding it to the broth, both to deepen its nutty flavor and to keep it intact rather than dissolving into the soup.
• In the Kansai region of Japan, the broth is made with white miso paste instead of soy sauce for a richer, sweeter, more opaque soup.
• If you cannot find fresh yuzu, substitute with a fine grating of lemon zest, or use thinly sliced scallion greens for a fresh finish.
• Mochi expands as it absorbs liquid, so give each piece plenty of room in the bowl, and never attempt to microwave a sealed package of mochi.
• For a vegetarian version, replace the chicken with an extra cup of assorted mushrooms and use a kombu-only dashi that has been seasoned with a touch more soy sauce.

You might also like

Asian

Tendon Tempura Rice Bowl

Asian

Braised Yellowtail with Daikon Radish

Asian

Shoyu Ramen

Asian

Sweet Rolled Japanese Omelette