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.
Ingredients
Units
Scale
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):
- 2 cups water (500ml)
- 2 tsp kombu dashi (8g 1 3x4 inch dried kombu)*
- 2 - 2.5 tbsp white miso paste (40g)
Rice Cakes (per 2 servings)
- 1/3 cup shiratamako (50g)
- 1/3 cup silken tofu (55g)
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:
- 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.
- 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).
- 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:
- 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.
- Add miso paste into a sieve and stir it into the soup until dissolved and there are no more clumps.
- 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:
- 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.
- 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).
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- 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