[Farmhouse Recipe] Ozōni Mochi Soup (with Kyoto-Style White Miso)

Name: [Farmhouse Recipe] Ozōni Mochi Soup (with Kyoto-Style White Miso)
Yield: 2 servings
Cuisine: American
Ingredients: 80 grams White miso; 4 pieces Round mochi; 2 Taro roots; 4 cm Daikon radish; 4 cm Carrot; 50 grams Spinach; 5 grams Bonito flakes; 1 Yuzu peel; 400 ml Water; 3 cm Kombu

cookpad.japan @cookpad_jp

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

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

cookpad.japan @cookpad_jp

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

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

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Ingredients

2 servings

80 gramsWhite miso
4pieces Round mochi
2Taro roots
4 cmDaikon radish
4 cmCarrot
50 gramsSpinach
5 gramsBonito flakes
1Yuzu peel
A
400 mlWater
3 cmKombu

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Steps

1

To prep the ingredients, slice the carrot and daikon radish into 1-cm thick rounds, cut them into preferred shapes, then boil in water until tender.
2

Remove the skin from the taro roots, rub in some salt to remove the viscous texture, rinse, then boil in water until tender.
3

Parboil spinach in hot water for about 40 seconds, quickly rinse under running water, squeeze excess water, then chop into 4-cm long pieces.
4

It's convenient to prepare the ingredients, then stock them in resealable containers. I prepare them the day before New Year's Day.
5

Put the A ingredients in a pot, bring to a boil over medium heat, simmer for 10 minutes, remove the kombu seaweed, then strain the miso into the soup with a strainer.
6

Microwave the mochi until tender, add to the pot and simmer for about 1 minute. When adding in the vegetables cold, heat them in a strainer to keep them separate from the soup, (to make ease the process of evenly transferring them to individual dishes).
7

Serve the mochi and the soup in individual bowls, add the daikon, carrot, taro root, spinach, and bonito flakes on top, garnish with yuzu peel and serve.