Ozoni お雑煮 (Japanese New Year Mochi Soup)

Ingredients

• 2 cups water (500 ml)
• 2 tsp kombu dashi (8g // or 1 3×4 inch dried kombu)
• 1/2 tbsp sake (8g // or mirin)
• 2 tsp soy sauce (10g)
• 1/4 tsp salt
• 2 cups water (500ml)
• 2 tsp kombu dashi (8g 1 3×4 inch dried kombu)*
• 2 – 2.5 tbsp white miso paste (40g)
• 1/3 cup shiratamako (50g)
• 1/3 cup silken tofu (55g)
• 2 fresh shiitake mushrooms, stems removed*
• 1/2 medium carrot, cut into shapes or slices (50g)
• 1/4 daikon, cut into shapes or slices (50g)
• 1/4 block soft tofu, cubed (60g)
• 1 scallion, sliced thinly
• spinach, optional
• aburaage, optional

Instructions

1. 1

   --- Kanto Style Soup Base: ---

2. 2

   Add 2 cups of water and dashi to a medium pot and stir over medium high heat. Add in the sake, soy sauce and salt and stir.

3. 3

   Add in cut out carrots, daikon and mushrooms. Once it starts to boil, reduce the heat and simmer for 5-8 minutes (or until carrots and daijon are tender).

4. 4

   Place 1-2 pieces of mochi, carrots, daijon and shiitake mushroom into a bowl. Then pour soup on top. Garnish with green onions.

5. 5

   --- Kansai Style Soup Base: ---

6. 6

   Add water and dashi into a medium pot over medium heat. Once it starts to simmer, add in the carrots, radish, shiitake mushrooms and cook for 5-8 minutes until tender. Turn off the heat.

7. 7

   Add miso paste into a sieve and stir it into the soup until dissolved and there are no more clumps.

8. 8

   Place 1-2 pieces of mochi, carrots, daijon and shiitake mushroom into a bowl. Then pour soup on top. Garnish with green onions.

9. 9

   --- Mochi Rice Cakes: ---

10. 10

    Do this while you wait for the vegetables in the broth to cook to save time. Add the shiratamako and silken tofu into a bowl. Use your hands to combine until a dough forms. Divide into 6 equal portions around 17-18 grams each. Use your knuckle to press an indent in the middle (this helps with even cooking all the way through the mochi). Bring a pot of water to a boil and gently put the mochi in to the water. Let them cook for 4-5 minutes until they start floating to the top.

11. 11

    Using a straining ladle, remove mochi from the boiling water and place into ice cold water. Set aside.