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ozoni japanese new years mochi soup in a bowl with carrots and daikon landscape photo

Ozoni お雑煮 (Japanese New Year Mochi Soup)


  • Author: Lisa Kitahara
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 2 servings 1x

Description

Ozoni or お雑煮 is a special Japanese New Year’s soup made with a light miso or kombu dashi based broth, vegetables and mochi (rice cakes). The perfect hearty, nourishing and satisfying soup to kick off the new year! Vegan + Gluten Free.


Scale

Ingredients

Kanto (Tokyo/Eastern Japan) Style Soup Base (makes 2 servings):

  • 2 cups water (500 ml)
  • 2 tsp kombu dashi (8g // or 1 3x4 inch dried kombu)
  • 1/2 tbsp sake (8g // or mirin)
  • 2 tsp soy sauce (10g)
  • 1/4 tsp salt 

Kansai (Western Japan) Style Soup Base (makes 2 servings):

Rice Cakes (per 2 servings)

Additional add-ins (per 2 servings):

  • 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

Kanto Style Soup Base:

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

Kansai Style Soup Base:

  1. 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.
  2. Add miso paste into a sieve and stir it into the soup until dissolved and there are no more clumps. 
  3. Place 1-2 pieces of mochi, carrots, daijon and shiitake mushroom into a bowl. Then pour soup on top. Garnish with green onions. 

Mochi Rice Cakes:

  1. 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. 
  2. Using a straining ladle, remove mochi from the boiling water and place into ice cold water. Set aside. 

Notes

  • If using dried kombu instead of kombu dashi granules, soak the kombu in hot water for at least 3 hours (preferably overnight) and use the soaking water as the cooking water. 
  • If using dried shiitake mushrooms, be sure to rehydrate for at least 1 hour in hot water.
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate based on the Miso Based broth version with 2 rice cakes calculated on an online tool (Cronometer).
  • Category: Soups
  • Method: Stove top
  • Cuisine: vegan, gluten free, japanese

Nutrition

  • Serving Size: 1 serving
  • Calories: 120
  • Sugar: 3.6g
  • Sodium: 858mg
  • Fat: 2.4g
  • Saturated Fat: 0.1
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 21.1g
  • Fiber: 2.5g
  • Protein: 4.3g
  • Cholesterol: 0

Keywords: ozoni, japanese miso soup, japanese mochi rice cake soup, new years soup, vegan japanese soup