From sawasa♪'s kitchen in Japan. 
Nagoya-Style Ozoni (New Year's Soup)
This is Nagoya-style ozoni, traditionally enjoyed on New Year's Day. It's simple, light, and delicious.
Background of this recipe:
I started making this after getting married. I thought it might be too plain, but it's actually just right. Since it's served with osechi (New Year's dishes), the simplicity is perfect. I recommend people from other regions give it a try!
Nagoya-Style Ozoni (New Year's Soup)
This is Nagoya-style ozoni, traditionally enjoyed on New Year's Day. It's simple, light, and delicious.
Background of this recipe:
I started making this after getting married. I thought it might be too plain, but it's actually just right. Since it's served with osechi (New Year's dishes), the simplicity is perfect. I recommend people from other regions give it a try!
Open in Cookpad AppSteps
- 1
Make a slightly stronger clear soup by bringing the water to a boil and adding the dashi, soy sauce, salt, and cooking sake.
- 2
Add the well-washed komatsuna stems, cut into 2-inch (5 cm) pieces. After about 30 seconds, add the leaves.
- 3
Ladle the soup and vegetables into bowls, top with toasted mochi, and finish with a sprinkle of bonito flakes.
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