An Easy Dish for the New Year! Beef and Miso Ozoni (Mochi Soup)

Name: An Easy Dish for the New Year! Beef and Miso Ozoni (Mochi Soup)
Yield: 2 servings
Cuisine: American
Ingredients: 100 grams Thinly-sliced beef; 3 tbsp ✿White miso; 1/2 tsp ✿ Red miso; 1 ✿ Beef stock cubes (optional); 1 5-cm piece Kombu; 2 cakes Mochi; 2 stalks Thin green onions or scallions

cookpad.japan @cookpad_jp

I heard that using white miso is very popular in the western Kansai region, so I made this white miso ozouni.

Every brand of miso has a different salt content, so be sure to taste the soup and adjust its flavor. For the beef broth, I used Dashida, a Korean beef stock powder. If you don't have it, you can use bonito-flavored stock powder. A little red miso brings the flavors together. Be sure to skim off any scum. Recipe by Asamato

I heard that using white miso is very popular in the western Kansai region, so I made this white miso ozouni.

cookpad.japan @cookpad_jp

I heard that using white miso is very popular in the western Kansai region, so I made this white miso ozouni.

Saved

Ingredients

2 servings

100 gramsThinly-sliced beef
3 tbsp✿White miso
1/2 tsp✿ Red miso
1✿ Beef stock cubes (optional)
15-cm piece Kombu
2cakes Mochi
2stalks Thin green onions or scallions

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Steps

1

Soak the konbu in 500 ml of water overnight (If you don't have the time to do that, simmer the konbu over low heat.) Bring the konbu and water to a boil, and remove the konbu just before the water starts to boil.
2

Add the seasonings marked with a ✿. Taste and adjust the flavor as necessary. Add the beef, and simmer lightly until cooked through, then remove from heat. Be careful not to overcook the beef, otherwise it won't taste as good.
3

Toast the mochi cakes, then transfer to individual bowls. Add the soup from Step 2, and garnish with sliced green onions.