New Year's Mochi Soup Recipe

New Year's Mochi Soup Recipe

White Saikyo miso ozoni with carrots, daikon, and mochi rice cake is a Japanese New Year's soup that originates from the Kyoto region of Japan.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 4 persons



  1. Step 1

    Choose which method you will use to prepare the dashi. For dashi from scratch, follow the recipe on our blog here. 
  2. Step 2

    If you are making quick dashi, add water in a stock pot and soak the konbu dashi (dried kelp) for 4 to 8 hours. If you do not have time to do this, soak the konbu for 30 minutes to 1 hour. Leave the dashi konbu in the stock pot while the soup cooks.
  3. Step 3

    Slice carrots into delicate rounds, and slice daikon into thin rounds, then cut the rounds into halves or quarters, depending on the width of the daikon.
  4. Step 4

    If you are using fresh taro root or sato imo, peel the rough skin, then slice into rounds. Sato imo is also available for sale pre-peeled and cut into small balls in the freezer section of some Japanese grocery stores. Feel free to substitute fresh taro with frozen taro.
  5. Step 5

    Over medium high heat add dashi, and carrots, daikon, and sato imo (taro root) and bring to a boil. Skim any impurities from the surface of the stock. Over medium-low heat, cook vegetables until they reach desired tenderness.
  6. Step 6

    Remove a piece of konbu from the pot and add mizuna leaves. 
  7. Step 7

    Lastly, add mochi to the pot and cook an additional 2 minutes until tender. Alternatively, make grilled mochi (rice cake), serve soup in small bowls, and garnish soup with a beautiful piece of grilled mochi. Enjoy immediately.