山形のお雑煮☆うどん、そば汁としてもOk 
Yamagata-Style Ozoni Soup: Also Great as Udon or Soba Broth
The broth from burdock root and maitake mushrooms is exquisite. Although it's Yamagata-style, it was well-received by people in the Kanto region too. The seasoning ratio is an easy-to-remember 1:1:1.
The origin of this recipe: Sometimes I crave my mother's cooking. But I often forget what goes into it, so I decided to write it down. It's a bit self-indulgent, but it's delicious, and I want everyone to try making it.
At our house, we make this on New Year's Eve, eat it with soba noodles to ring in the New Year, and also enjoy it as ozoni soup for the New Year.
Open in Cookpad AppCooking Instructions
- 1
Shave the burdock root into thin slices. This is the most time-consuming step, so I used store-bought slices this time.
- 2
Cut the carrot and fried tofu into thin strips. If using chicken thigh, you can remove the oil from the tofu, but if using chicken breast, it's fine as is.
- 3
Tear the maitake mushrooms into bite-sized pieces. Slice the leek diagonally into 1/2-inch pieces.
- 4
Cut the chicken into small, bite-sized pieces. Some may be concerned about calories, but the flavor comes from the skin and fat, so don't discard them; cut them the same way.
- 5
If you have leftover daikon radish from making spicy mochi, you can cut it into strips or quarter slices and add it for a soft, flavorful touch.
- 6
In a large pot, combine water, carrot, maitake mushrooms, burdock root, and leek. Bring to a medium heat. Once boiling, add the chicken and fried tofu.
- 7
Add the ingredients marked with ☆, bring to a boil to evaporate the alcohol, and skim off any scum while simmering. Once the ingredients are cooked through, grill the mochi and serve in bowls.
- 8
If you like, add more leek for sweetness. It's recommended for those who prefer a sweeter taste.
- 9
If you can't finish it all in one day, reheating will make it quite concentrated. Add water while tasting to adjust.
- 10
A long burdock root is about 7 oz.
- 11
This recipe became popular on January 6, 2018. I'm really happy about it.
- 12
Edited the recipe and tips on January 2, 2020.
- 13
Ranked #1 for Yamagata-style ozoni. Thanks to everyone who made it!
Reactions
Similar Recipes
-
For Udon, Soba, and Ozouni! How to Make Rich Dashi Soup For Udon, Soba, and Ozouni! How to Make Rich Dashi Soup
This is a rich dashi soup made from sardines, konbu, and coarse bonito flakes.If you make this using just dried sardines, it becomes something entirely new.Keep adjusting the heat to keep the liquid to just before boiling. Recipe by Cooking S Papa
-
Simple Udon/Soba Hot Broth Simple Udon/Soba Hot Broth
This is a broth made with granulated dashi, soy sauce, and mirin.The origin of this recipeI adapted my mother's traditional method.
クックFS8B6H☆ 
Translated from Cookpad Japan -
Hot Broth for Udon and Soba Noodles Hot Broth for Udon and Soba Noodles
I wrote down this recipe for soba and udon broth as a memo for myself.I use dashi stock granules. Recipe by Ogui Ichika -
Tasty Buckwheat or Udon 'Tsuyu' Noodle Broth Tasty Buckwheat or Udon 'Tsuyu' Noodle Broth
I based this on recipes by other users ♪※ Serve with soba or udon noodles and your favorite toppings. Recipe by Panda-keichan -
Simple Chicken Ozoni (Mochi Soup) (Kanto Style) Simple Chicken Ozoni (Mochi Soup) (Kanto Style)
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- -
A Taste of Mom's Cooking: Udon or Soba with Meat A Taste of Mom's Cooking: Udon or Soba with Meat
When my husband's family in Kumamoto makes 'Toshikoshi soba' (New Year's Eve soba noodles), they make this "Meat Soba". It tastes just like mom's cooking.The burdock root tastes more delicious if you don't peel it or soak it (try it and you'll understand!).When you add the seasonings, add the sugar first, before the soy sauce (the molecules in the sugar are bigger than the ones in the soy sauce, so the meat takes longer to absorb the sugar).The flavor is pretty strong. Recipe by Daikichi neko -
Warming Soup for Soba Warming Soup for Soba
I wanted to make a hot and delicious chicken and kombu dashi-based soba soup that's overflowing with vegetables.If you add the koya dofu before seasoning, it will crumble, so first adjust the flavor and then add the koya dofu. Be sure to remove the scum. Recipe by miki-taka -
Edokko Zouni (Tokyo-style Mochi Soup) Edokko Zouni (Tokyo-style Mochi Soup)
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 -
Kyoto Ozouni (Mochi Soup) with White Miso Kyoto Ozouni (Mochi Soup) with White Miso
Even if we called this Kyoto-style ozouni, every family has their own version. I grew up with this ozouni. In the top photo, the burdock root is sliced diagonally.To make the ozouni in the morning quickly and easily, I parboil the ingredients.The amount of miso listed will make a light soup, but the soup will be delicious with a little more miso.You could just use regular daikon radish, regular carrot, green onion instead of mitsuba and square mochi instead.You could heat the satoimo in the soup. Recipe by cafe-cafe -
Basic Udon Noodle Soup Basic Udon Noodle Soup
I modified a recipe I saw on Twitter!I just used whatever I had in the fridge, like naruto and so on, to top my udon! So use whatever toppings you like! Recipe by Satonoyume -
Easy Soy Milk Noodle Soup for Udon, Hiyamugi Noodles, or Somen! Easy Soy Milk Noodle Soup for Udon, Hiyamugi Noodles, or Somen!
This is what my father would eat late at night. Normally, I don't add anything heavy to this, but sometimes, I will add something to give it a kick.The doubanjiang is fairly salty, so this recipe doesn't call for much mentsuyu.In our home, we usually can't consume all the soy milk before the expiration date, so we use the small drink packs for this. Recipe by Hantabaru -
Special Sweet Soup Udon Special Sweet Soup Udon
This is a special sweet-salty udon.If you make homemade udon noodles, try to make them on the thinner side.If you use udon from sukiyaki, it has an even richer flavor.If you wait for about 1 hour after making the soup, the flavors will really seep in. Your udon with taste better if the noodles are on the thinner side. Recipe by Cooking S Papa
More Recipes
