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

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.

ozoni japanese new years mochi soup in a bowl with carrots and daikon kansai style

Happy New Years everyone, I hope you all had a wonderful holiday! I have so many things planned for this year and just wanted to say thank you to everyone who has stopped by, made my recipes and shared them with me. It truly fills my heart with happiness every time I get sent a photo of your recreations! I hope you stick around for more delicious recipes in 2020 ❤️

Growing up, on new years day my family and I would make Ozoni in the morning for breakfast. It was the perfect thing to wake up to on a chilly winter morning.

What is Ozoni?

Ozoni is traditional Japanese soup that is enjoyed around the New Years. It features a light and nourishing broth, mochi and vegetables. Every family has their own recipe but typically carrots and daikon are also included.

Kanto vs. Kansai Ozoni / Japanese Mochi Soup

Ozoni soup varies depending on where you are in Japan and the household. Typically, you will find a clear dashi based broth in the Kanto region (Eastern/Tokyo) and a miso based broth around the Kansai region (western/Oksaka).

Even though my family is from Tokyo, both my mom and I grew up enjoying the miso based ozoni more often. Both are incredibly delicious and easy to make though do defiantly try out both to see which one enjoy!

Ingredients to Make Japanese Mochi Soup

As mentioned, the main difference between Kanto style and Kansai style ozoni is the soup broth. Traditionally, fish based dashi is used in the broth but because we’re making a vegan version, I used Kombu Dashi granules. As well, in the Kanto style Ozoni chicken is usually cooked into the soup to make chicken broth but I have kept that out and increased the flavour with the remaining ingredients.

For Kanto Ozoni soup broth you will need:

  • Kombu (seaweed) dashi OR a piece of dried kombu
  • Sake or mirin
  • Soy sauce
  • Salt

For Kansai Ozoni soup broth you will need:

  • Kombu dashi or a piece of dried kombu
  • White miso paste


Every family has their own way of making it with different ingredients but these are the most typical ingredients most people use in Japan:

  • Mochi: you can buy the pre-made ones that are sold at Japanese markets that can be grilled (more typical) OR make shiratama mochi for a homemade version. To make your own mochi, you will be shiratamako (sweet rice flour) and silken tofu.
  • Carrots: choose thicker carrots to make pretty cut outs.
  • Daikon radish: NOT regular radishes. It’s thick, long and white with mild flavour.
  • Aburaage (fried tofu skins)
  • Spinach

How to Make Ozoni

How to Make Mochi / Japanese Rice Cakes:

You can skip this step if you are using the pre-made rice cakes. Note that this version of rice cakes should not be grilled.

  1. Combine shiratamako and silken tofu into a bowl. Use your hands to squish the tofu into shiratamako until a dough form. The dough should be moist but not sticky.
  2. Divide the dough into 6 equal portions and roll them into balls. Then use your pointer fingers knuckle and make an indent in the middle. This helps the mochi cook evenly all the way through.
  3. Bring a pot of water to a boil and then place mochi in. Once they rise to the top, they are cooked. Using a straining ladle take them out.
  4. Place them into a bowl with ice cold water.

How to Make Ozoni Soup Broth:

  1. Cut carrots and daijon into shapes or slices.
  2. Into a medium pot over medium heat add in the water, kombu dashi, carrots, daikon and shiitake mushrooms. If making Kanto version, add in the soy sauce, sake and salt now.
  3. Bring to a simmer and cook until carrots and daikon are tender.
  4. For Kansai version, dissolve miso paste into the soup using a small fine-mesh sieve until no more clumps.

To serve, place a piece of mochi into a bowl. Scoop out some carrots, daikon and a shiitake mushroom into the bowl. Ladle soup over and then garnish with scallions!

kanto ozoni in a bowl with mochi rice cakes, shiitake mushrooms, flower carrots and flower daikon

Can You Make This Japanese Mochi Soup Ahead of Time?

Yes, you can- but it really is best served fresh because the mochi gets hard after a day and if you’re making the miso based one, you lose the nutrients and flavour as time passes.

If you do want to make this in advance, I suggest making the Kanto/soy sauce version as it keeps longer without losing flavour. As well, buying the pre-made mochi to save time (plus you can grill them which IMO is much more fun to eat if you have access to it).

For Leftovers: once the soup is completely cooled, transfer it into a air tight container and then place in the refrigerator for up to 2 days. Or you can also portion it and freeze for up to 3 weeks. Be sure to remove tofu if using before freezing.

To Reheat: Pour the soup into a medium pot over medium low heat. Reheat just before it starts to simmer, until warmed through.

kansai ozoni in a bowl with mochi, shiitake mushrooms, carrots and daikon radish

Tips to Making Perfect Ozoni Japanese Mochi Soup

  • Use Mesh Sieve to Dissolve Miso: this helps ensure there are no clumps.
  • DO NOT simmer/boil Soup Once Miso Has Been Added: you will lose the flavour and nutrients in the miso.
  • Re-cook the Mochi: If more than 20 minutes has passed since making the mochi, add the mochi to the soup and let it re-heat for 1-2 minutes before serving.

Helpful Equipment to Make This Recipe

japanese mochi miso soup with carrots and daikon in a bowl close up shot

If you recreate Ozoni or this New Years Japanese Mochi Soup recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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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
  • Total Time: 15 minutes
  • Yield: 2 servings 1x


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.


Units Scale

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

  • 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

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


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. 


  • 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).
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Soups
  • Method: Stove top
  • Cuisine: vegan, gluten free, japanese


  • 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


ozoni japanese mochi soup pinterest graphic

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About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

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  1. Tried the Kansai version, I doubled the quantities to make it a full meal, we loved it so much !
    I had some store mochi that I grilled on the side and added at the last minute, so tasty.
    Next time we will try the Kanto version 🙂
    Thank you again for a great recipe, that is also quick and simple to prepare.

  2. Thank you for sharing your recipe Lisa! I made it today and it was sooo good! I added dried shiitake mushroom broth to the soup base because I love mushroom broth. I just love the soft mochi with the soup!
    Happy New Year! 🥳

  3. So good! All of the recommended add-ins make a perfect combo, but this soup is also so easy to customize. If you’re looking for something new but simple, this is for you!