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.
- Preparation:
- Cooking:
- Total:
- Serves: 12 persons
Ingredients
- 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
Instructions
Step 1
Gather the ingredients.Step 2
In a large stock pot, add large piece of dried dashi konbu and water and steep for 30 minutes to 1 hour.Step 3
Bring the konbu and water to a boil. Reduce heat to medium.Step 4
Add dried konbu dashi powder and soy sauce to taste. Simmer for a few minutes.Step 5
Add sliced carrots and daikon. Cook until vegetables are tender, about 15 minutes.Step 6
Remove large piece of dried dashi konbu. Reduce heat to low. Add salt to taste.Step 7
Just before ozoni is ready to be served, add a handful of mizuna leaves, simmer for 2 to 3 minutes until just tender.Step 8
If 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 9
Transfer to an individual soup bowl and ladle vegetables and broth over it. Serve immediately.