Japanese New Year Soup (Ozoni) Recipe

Mochi: Glutinous rice cakes that puff up when grilled or toasted.

Dashi stock: A Japanese soup base made from dried fish and seaweed, providing a rich umami flavor.

Chicken: Sliced chicken breast adds protein and a savory taste to the soup.

Carrot: Adds a touch of sweetness and color to the dish.

Daikon radish: A large, white radish that contributes a mild, slightly sweet flavor.

Spinach: Blanched spinach is used as a garnish, adding a fresh, green element.

Soy sauce: Adds a salty, umami flavor to the soup.

Salt: Enhances the overall taste of the dish.

When preparing dashi stock, ensure it is simmered gently to extract the full umami flavor from the kombu and bonito flakes. Avoid boiling vigorously as this can result in a bitter taste. For the mochi, grilling or toasting until they puff up and develop a slight crispiness adds a delightful texture contrast to the soup.

• mochi - Substitute with toasted bread cubes: Toasted bread cubes can mimic the texture of mochi when soaked in soup, though they will not have the same chewy consistency.

• dashi stock - Substitute with chicken broth: Chicken broth provides a savory base similar to dashi, though it lacks the specific umami flavor from kombu and bonito flakes.

• chicken breast - Substitute with tofu: Tofu is a good vegetarian alternative that absorbs the flavors of the soup well.

• carrot - Substitute with sweet potato: Sweet potato offers a similar sweetness and texture when cooked.

• daikon radish - Substitute with turnip: Turnip has a similar texture and mild flavor that works well in soups.

• spinach - Substitute with kale: Kale holds up well in soups and provides a similar nutritional profile.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar salty and umami flavor.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar level of saltiness.

• Allow the soup to cool completely before storing. This prevents condensation, which can lead to a soggy texture and spoilage.
• Transfer the cooled soup into airtight containers. For best results, use containers that are specifically designed for freezing to prevent freezer burn.
• If you plan to store the mochi separately, wrap each piece individually in plastic wrap and place them in a resealable freezer bag. This keeps them from sticking together and makes it easier to reheat just the amount you need.
• Label the containers with the date and contents. This helps you keep track of how long the soup has been stored and ensures you use it within a safe timeframe.
• Store the soup in the refrigerator if you plan to consume it within 3-4 days. For longer storage, place the containers in the freezer, where they can be kept for up to 2 months.
• When ready to reheat, thaw the soup in the refrigerator overnight if frozen. This gradual thawing process helps maintain the texture and flavor of the ingredients.
• Reheat the soup on the stovetop over medium heat until it reaches a gentle simmer. Avoid boiling, as this can cause the vegetables to become mushy and the chicken to dry out.
• If you stored the mochi separately, grill or toast them until they puff up before adding them to the reheated soup.
• Garnish with freshly blanched spinach just before serving to maintain its vibrant color and texture.

• Gently reheat the dashi stock in a pot over medium heat until it starts to simmer. Avoid boiling to preserve the delicate flavors.
• Add the leftover chicken, carrot, and daikon radish to the pot. Allow them to warm through for about 5-7 minutes.
• If the mochi has become too soft or mushy, consider grilling or toasting new pieces until they puff up. This will provide a delightful texture contrast.
• Place the reheated mochi in bowls and ladle the hot soup over them.
• Garnish with freshly blanched spinach to maintain its vibrant color and crisp texture.
• Serve immediately to enjoy the comforting warmth and harmonious flavors of the Japanese New Year Soup.

• Pot: Used to bring the dashi stock to a boil and cook the chicken, carrot, and daikon radish until tender.

• Grill: Used to grill or toast the mochi until they puff up.

• Knife: Used to slice the chicken breast, carrot, and daikon radish.

• Cutting board: Provides a surface to safely slice the chicken, carrot, and daikon radish.

• Measuring cups: Used to measure out the dashi stock, chicken breast, carrot, daikon radish, and spinach.

• Measuring spoons: Used to measure the soy sauce and salt.

• Blanching pot: Used to blanch the spinach.

• Tongs: Used to handle the mochi while grilling or toasting.

• Serving bowls: Used to place the grilled mochi and pour the soup over them.

• Ladle: Used to pour the soup over the mochi in the serving bowls.

Prepare ingredients in advance: Slice the chicken breast, carrot, and daikon radish ahead of time and store them in the fridge.

Use pre-made dashi stock: Save time by using store-bought dashi stock instead of making it from scratch.

Blanch spinach early: Blanch the spinach in advance and keep it ready for garnishing.

Grill mochi simultaneously: While the soup is cooking, grill or toast the mochi to save time.

One-pot cooking: Cook the chicken, carrot, and daikon radish together in one pot to reduce cleanup time.