Ozoni (Japanese New Year’s Soup)
What is Ozoni?
Depending on the region of Japan, the base for ozoni soup, as well as the ingredients differ. For example, the soup base might be miso (fermented soybean) based, clear dashi (bonito or kelp) based or even chicken stock-based. Similarly, depending on the region, and family traditions, the types of vegetables included in the soup also differ.
What makes ozoni unique from other soups is that one of the primary ingredients is a large piece of mochi or rice cake. Each serving of ozoni includes one piece of soft and chewy mochi.
As the end of the year approaches, some families make mochi at home, a tradition known as “mochi tsuki.” While homemade mochi is a wonderful treat, you’ll find that many Japanese supermarkets sell premade, fresh mochi. Fresh mochi may be stored in the freezer, then defrosted and either warmed in the microwave or toasted in a toaster oven.
Ingredients
16 cups water
1 large piece dried kelp (dashi konbu)
2 1/2 tablespoons dried kelp (konbu) dashi powder
2 1/2 tablespoons soy sauce, to taste
1 teaspoon salt, to taste
1 large carrot, peeled and thinly sliced
3/4 cup Japanese daikon, thinly sliced
1 1/2 cups mizuna, both leaves and stem
10 to 12 pieces mochi, at least 1 per person
Directions
In a large stock pot, add large piece of dried dashi konbu and water and steep for 30 minutes to 1 hour.
Bring the konbu and water to a boil. Reduce heat to medium.
Add dried konbu dashi powder and soy sauce to taste. Simmer for a few minutes.
Add sliced carrots and daikon. Cook until vegetables are tender, about 15 minutes.
Remove large piece of dried dashi konbu. Reduce heat to low. Add salt to taste.
Just before ozoni is ready to be served, add a handful of mizuna leaves, simmer for 2 to 3 minutes until just tender.
If using fresh mochi, add it to soup and cook for about 1 minute until the mochi is soft and pliable. If using frozen mochi, cook with a small amount of water in microwave for 15 seconds or until tender. Then add to soup and cook for 1 minute.
Transfer to an individual soup bowl and ladle vegetables and broth over it. Serve immediately.
Extra Info:
Each family's ozoni soup differs slightly from the next, so feel free to incorporate other vegetables such as shiitake mushrooms, lotus root (renkon), spinach, etc. Similarly, adjust the amount of dried konbu (kelp) dashi powder seasoning, soy sauce (shoyu), and salt to suit your taste.