Vegan Ozoni (Japanese New Year's Soup With Rice Cake)
This traditional Japanese onzi soup with vegetables and rice cake (mochi) is enjoyed on New Year's Day, or oshogatsu.
- Serves: 12 persons
- 16cups of water
- 1large 4-inch x 4-inch piece of dried kelp (dashi konbu)
- 2 ½tablespoons dried kelp (konbu) dashi powder
- 2 ½tablespoons soy sauce, to taste
- 1teaspoon salt, to taste
- 1large carrot, peeled and thinly sliced
- ¾cup Japanese daikon , thinly sliced
- 1 ½cups mizuna, both leaves and stems
- Minimum 1 piece of mochi per person
Step 1Gather the ingredients.
Step 2In a large stock pot, add large piece of dried dashi konbu and water and steep for 30 minutes to 1 hour.
Step 3Bring the konbu and water to a boil. Reduce heat to medium.
Step 4Add dried konbu dashi powder and soy sauce to taste. Simmer for a few minutes.
Step 5Add sliced carrots and daikon. Cook until vegetables are tender, about 15 minutes.
Step 6Remove large piece of dried dashi konbu. Reduce heat to low. Add salt to taste.
Step 7Just before ozoni is ready to be served, add a handful of mizuna leaves, simmer for 2 to 3 minutes until just tender.
Step 8If using fresh mochi, add it to soup and cook for about 1 minute until the mochi is soft and pliable. If using frozen mochi, cook with a small amount of water in microwave for 15 seconds or until tender. Then add to soup and cook for 1 minute.
Step 9Transfer to an individual soup bowl and ladle vegetables and broth over it. Serve immediately.