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

1. 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. 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. 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. 4

   It's convenient to prepare the ingredients, then stock them in resealable containers.

5. 5

   I prepare them the day before New Year's Day.

6. 6

   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.

7. 7

   Microwave the mochi until tender, add to the pot and simmer for about 1 minute.

8. 8

   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).

9. 9

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.