My mother used to make this soup for me. She used to put some frozen bamboo shoots in this.If the dashi has reduced too much at Step 4, add some water or more dashi. Please adjust the amount of miso to your taste. For 4 servings. Recipe by Koutarochan

Do you have leftover mochi or kirimochi from New Year's? This fusion of Japanese and Western cuisine will warm you up on a cold night! A great way to use up mochi!The origin of this recipeI came up with it on a whim.

I created this recipe because I wanted to warm myself on cold days.Adding bacon and wiener sausages are also good. Recipe by Orandeu-tan

This was prepared for Cookpad's New Years' event.To cut the nori seaweed, I recommend using small scissors.Although it takes time to cut the nori seaweed and to carve the vegetables, the dashi soup stock is easy to make.You can include whatever ingredients you wish to the soup. Recipe by Puryupuryu

This is our family recipe for 'ozouni', taught to me by my mother, who was born in downtown Tokyo.Use top-quality dashi stock. Recipe by Torakopantsu

This is a recipe for Kyoto-style ozōni with white miso.Bonito flakes are added right before serving, so only kombu seaweed is used to make the dashi stock. For 2 servings. Recipe by FarmersK

Making dashi stock is a pain and I hate that you need to dirty a pot to use mentsuyu! Then I remembered my mom's ultimate lazy recipe.This is the ultimate "lazy" recipe for zouni. There aren't any hints. Just eyeball the ingredients. Recipe by Natsumomomama

This is the ozoni that I've been eating since I was a child. With stock from the chicken, it's super delicious.It's a taste you want to enjoy all year long.Adjust the amount of soy sauce to taste.Feel free to add the mochi with or without grilling it. For 3-4 servings. Recipe by annnnn

I love the flavor of our family's standard ozouni that we have every year, but this recipe is in response to requests for something different! Even without adding any special ingredients, the fragrance of pure sesame oil adds a Chinese-style flavor. The sesame oil combined with the umami of vegetables and chicken tastes very rich. This is a hearty ozouni that children love too!By adding pure sesame oil during the preparation stages as well as to finish, the fragrance and the umami of the oil are evident in a well balanced way in the finished soup. Slice the vegetables into thin julienne to make an elegant version of ozouni that can be served to guests. This is delicious with grilled onigiri rice balls instead of the mochi cakes. For 4 servings. Recipe by Kadoya-seiyu

Zoni is Traditional Japanese soup with rice cakes and vegetables, which we eat for New Year's breakfast. Each region has each Zoni. My recipe is Tokyo style as Tokyo is my mum's hometown.#New Year's cuisine #Japanese #mochi

I've made this so many times I've lost count.I make this year-round for breakfast for my mochi-loving husband.If you do up to Step 4 the night before, it's easy to make in the morning.For the dashi stock, you can just use 1 tablespoon of dashi stock granules in 5 cups (1000 ml) of water.When adding salt in Step 4, be sure to taste it while you add it since different types of salt have different levels of saltiness.If you have mari-bu (decorative ball shaped fu) the soup becomes very New Year-sy and festive. For 2 to 3 servings. Recipe by ruruchirin

This tasty ozoni is light tasting, with a delightful chicken flavor. I created this by trying to recreate the ozoni my mother used to make.I highly recommend using bonito flakes, (rather than granules) for the dashi stock.If you prefer soft mochi, stew them in a bit of the broth.Select fatty chicken thigh for a richer and tastier broth.For digestive relief from overeating during New Year's celebrations, add a little grated daikon radish. For 2 servings. Recipe by Nuchigusui-