Ozoni mochi soup Kanto style is served in a Japanese lacquered soup bowl
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5 from 2 votes

Ozoni - Miso Soup with Mochi (Rice Cake)

Ozoni is a traditional Japanese New Year's specialty food made from miso soup with vegetables and mochi (rice cakes). It's healthy and very delicious!
Prep Time5 mins
Cook Time15 mins
Course: Soup
Cuisine: Japanese
Servings: 2 bowls
Calories: 161kcal
Author: Shihoko | Chopstick Chronicles

Ingredients

Kansai style Ozoni

  • 360ml/1.5cups water *1
  • 2.5g/2inch kelp (Konbu) or 5cm
  • 10g/2cups Bonito flake(katsuobushi)
  • 2 tbsp White miso paste
  • 40g/0.5 a medium sized carrot
  • 40g/0.25 small daikon radish
  • 2 round mochi rice cakes
  • 2 Shiitake mushroom *2
  • 2 leaves Mitsuba for garnish
  • 2 slices of Naruto *5

Kanto style Ozoni

  • 360ml/1.5cups water
  • 2.5g/2inch Kelp(konbu) or 5cm
  • 10g/2cups bonito flake(katsuobushi)
  • 1 tsp soy sauce *6
  • 1 tsp sake *7
  • 100g/3.5oz Chicken thigh meat chopped
  • 40g/0.5 a medium sized carrot
  • 40g/0.25 a small daikon radish
  • 2 rectangle mochi
  • 2 shiitake mushrooms
  • 1 bunch Japanese mustard(Komatsuna) *8
  • 2 slices Naruto fish cake

Instructions

Kansai style Ozoni

  • Cut the carrot, radish small thin slices.
  • Parboil the carrot and radish and cut out to flower shape using Japanese cookie cutter. *3
  • Chop stems off the shiitake mushrooms and score cross to create a pattern on mushrooms.
  • Pour the water and the strip of the kelp in a sauce pan and let it simmer over low heat for about 15-20 minutes.
  • When the small bubbles appear around the kelp and bottom of the saucepan, remove the kelp.
  • Turn the heat off and add bonito flakes and leave it for a few minutes.
  • Drain the bonito flakes and pour the dashi stock back into the saucepan.
  • Place the saucepan over medium heat.
  • Add the carrot and radish to the sauce pan and leave it cook for about 5 minutes.
  • While the carrot, radish and mushrooms is cooking, cut the mochi in half and put it in the oven to grill for 15 minutes on 180°C(356°F). *4 
  • Turn the heat off the saucepan after carrot, radish and mushrooms are cooked. Add miso paste (straining it through a small sifter ladle to remove the hard chunks).
  • Once the miso has dissolved, put the saucepan back on to medium heat. Watch it carefully and remove from heat just before it boils. 
  • Once the mochi is done, add the mochi to a bowl and pour the miso soup over the mochi.
  • Garnish with Mitsuba and naruto(*5) to serve.

Kanto Style Ozoni *9

  • Pour the water and the strip of the kelp in a sauce pan and let it simmer over low heat for about 15-20 minutes.
  • When the small bubbles appear around the kelp and bottom of the saucepan, remove the kelp.
  • Turn the heat off and add bonito flakes and leave it for a few minutes.
  • Drain the bonito flakes and pour the dashi stock back into the saucepan.
  • Place the saucepan over medium heat, and add the soy sauce and sake to the dashi.
  • Add the chicken meat and cook.
  • Add the carrot, daikon, shiitake mushroom and cook for about 5 minutes.
  • While the carrot, radish and mushrooms is cooking, cut the mochi in half and put it in the oven to grill for 15 minutes on 180°C(356°F). *4 
  • Pour some soup into the serving bowl, add mochi on top and pour more soup over the mochi rice cake.

Video

Notes

*1 Homemade Dashi recipe here. If you don't want to make dashi from scratch, add 1 tsp of dashi powder. 
*2 If you can not access to shiitake mushrooms, I substitute with Swiss brown mushrooms. 
*3 Using those cutter is only for decoration purpose. If you don't have one and, just slice it thinly. 
*4 You can either cook it in oven, or grill like I did in the photo indicate in the post above. 
*5 Naruto is optional. If you have them, it add some colour and make it prettier. 
*6 Preferbully Usukuchi if you can access 
*7 If you can not access to sake, you can omit or substitute with Chinese wine or dry sherry 
*8 Komatsuna can be substituted by a bunch of spinach.
*9 preparation of ingredients are same as Kansai style
 

Nutrition

Calories: 161kcal | Carbohydrates: 33g | Protein: 4g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 670mg | Potassium: 156mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2550IU | Vitamin C: 6.9mg | Calcium: 28mg | Iron: 0.5mg