Ozoni (Japanese New Year Mochi Soup)
In Japan, New Year’s is the most important holiday of the year, marked by traditions that honor family, reflect on the past, and welcome good fortune. The New Year’s meal, or osechi-ryori, includes dishes that symbolize health, happiness, and prosperity. Among these is ozoni, a soup traditionally eaten for breakfast on New Year’s Day, with ingredients and flavors that vary widely across Japan. Some regions use a clear broth, others a miso base; some include leafy greens like mizuna, while others highlight root vegetables or chicken.
For my family, ozoni is a newer tradition. I only started making it a few years ago, blending different styles of ozoni into something unique for us. While this version might not follow a strict regional recipe, it brings together a miso-based broth, tender root vegetables, and stretchy mochi that give the soup its comforting and symbolic qualities. To my delight, it was an instant favorite, and now it is something everyone looks forward to at our New Year’s dinner.
This recipe reflects how traditions can evolve while still honoring their roots. It combines the essence of Japanese New Year’s with flavors and ingredients that my family loves. Whether you follow a classic recipe or adapt it to your tastes, ozoni has a way of making the New Year feel warm, meaningful, and full of promise.
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Ozoni Recipe (makes 10 servings):
Ingredients
4-inch piece of daikon, peeled and quartered
2 large carrots, peeled and cut into flower shapes (use a Japanese flower vegetable cutter, if you have one)
8 dried shiitake mushrooms, rehydrated and thinly sliced
5 tsp dashi powder (or make traditional dashi if you prefer)
7 tbsp white miso paste
1 package soft or silken tofu, cubed
3 oz mizuna (about 4 cups), stems and leaves cut into 2-inch lengths
10 pieces kirimochi
Instructions
Make the Dashi
Combine 10 cups of water with 5 tsp dashi powder in a large pot. Bring to a boil, then reduce to a simmer.Cook the Veggies
Add daikon, carrots, and mushrooms to the pot. Simmer for 15 minutes.Add the Miso
Use a strainer to dissolve 7 tbsp of white miso into the soup. Stir until fully incorporated.Add the Tofu
Gently stir in cubed tofu.Finish with Mizuna
Just before serving, add the mizuna. Let it cook for about 2 minutes.Prepare the Mochi
Add kirimochi directly to the simmering soup. Let it soften and become stretchy (about 5 minutes).
Tips
Serve immediately so the mochi stays soft and chewy.
For leftovers, remove any uneaten mochi so it doesn’t over-soak—add fresh pieces when reheating.