Ozoni (Zoni) - Japanese New Year Mochi Soup

Ozoni (Zoni) - Japanese New Year Mochi Soup requires around 1 hour from start to finish. This gluten free and dairy free recipe serves 4 and costs $2.96 per serving. One serving contains 230 calories, 9g of protein, and 3g of fat. 56 people were glad they tried this recipe. It works well as a rather inexpensive soup. It is perfect for new year eve. It is brought to you by Just One Cookbook. If you have kombu, celery stalks, miso, and a few other ingredients on hand, you can make it. This recipe is typical of Japanese cuisine. Overall, this recipe earns a spectacular spoonacular score of 98%. Similar recipes include Ozoni – Japanese New Year Mochi Soup お雑煮, Gooey Sticky Fun: Japanese Mochi, and Ozoni Soup Recipe.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 45 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Soak kombu in water overnight in a large pot.Peel satoimo (taro) and slice into rounds. Soak in water to remove the slimy texture.Peel daikon and slice into rounds. If its a large daikon, cut into quarters lengthwise.Peel carrot and slice into rounds. If you like to decorate the soup with a carrot flower, cut out some of the round slices into floral shape. If you do so, separate the rounds and flower shapes pieces. You will be cooking round carrot slices with satoimo (taro) and daikon, but these flower slices will be cooked separately.Add satoimo (taro), daikon, and carrots into the pot filled with kombu water. Start cooking over medium high heat. Right before full boiling, remove the kombu and discard.Skim off foam (from satoimo/taro) from the surface of the soup with a fine mesh strainer. Lower the heat to medium low and cover with a lid, leaving a gap. Simmer until the vegetables are tender. Add water if too much liquid has evaporated. Meanwhile, cut komatsuna (or spinach) in half. Start boiling water in a saucepan. If you prepare carrot flower slices, add them into the water. When water is boiling, add komatsuna and cook till tender.Take out komatsuna and carrot when they are tender and cut komatsuna into smaller pieces. Set these toppings aside for now.Once the vegetables in the soup are tender, add miso. Add 3 Tbsp. first, then add 1 Tbsp. at a time till youre satisfied with the flavor. My family likes thick soup so I tend to add more. Add tofu after you mix in miso.Peel the skin of yuzu and flip over to remove any white part. Julienne the yuzu skin.Use a toaster oven to toast the mochi until puffy. You can also toast mochi over open flame or under a broiler.Add the soup into a serving bowl first, then place add mochi on top along with the colorful toppings.

 

Step by step:

1. Soak kombu in water overnight in a large pot.Peel satoimo (taro) and slice into rounds. Soak in water to remove the slimy texture.Peel daikon and slice into rounds. If its a large daikon, cut into quarters lengthwise.Peel carrot and slice into rounds. If you like to decorate the soup with a carrot flower, cut out some of the round slices into floral shape. If you do so, separate the rounds and flower shapes pieces. You will be cooking round carrot slices with satoimo (taro) and daikon, but these flower slices will be cooked separately.

2. Add satoimo (taro), daikon, and carrots into the pot filled with kombu water. Start cooking over medium high heat. Right before full boiling, remove the kombu and discard.Skim off foam (from satoimo/taro) from the surface of the soup with a fine mesh strainer. Lower the heat to medium low and cover with a lid, leaving a gap. Simmer until the vegetables are tender.

3. Add water if too much liquid has evaporated. Meanwhile, cut komatsuna (or spinach) in half. Start boiling water in a saucepan. If you prepare carrot flower slices, add them into the water. When water is boiling, add komatsuna and cook till tender.Take out komatsuna and carrot when they are tender and cut komatsuna into smaller pieces. Set these toppings aside for now.Once the vegetables in the soup are tender, add miso.

4. Add 3 Tbsp. first, then add 1 Tbsp. at a time till youre satisfied with the flavor. My family likes thick soup so I tend to add more.

5. Add tofu after you mix in miso.Peel the skin of yuzu and flip over to remove any white part. Julienne the yuzu skin.Use a toaster oven to toast the mochi until puffy. You can also toast mochi over open flame or under a broiler.

6. Add the soup into a serving bowl first, then place add mochi on top along with the colorful toppings.

Nutrition Information:

covered percent of daily need