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Ozoni - Miso Soup with Mochi Rice Cake お雑煮 関西風
5 from 14 votes

Ozoni - Miso Soup with Mochi Rice Cake お雑煮 関西風

Ozoni is a traditional Japanese soup featuring mochi rice cakes in a flavorful broth, with variations between Kansai and Kanto styles. The Kansai style uses a white miso broth with dashi made from kelp and bonito flakes, garnished with vegetables like carrot, daikon, shiitake mushroom, and mitsuba, while the Kanto style broth is soy-based with chicken. The mochi is grilled before being added, giving a soft yet slightly chewy texture.

Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 2 bowls
Calories: 161 kcal
Course: Soup
Cuisine: Japanese

Ingredients

Kansai style Ozoni
  • 360ml/1.5cups water *1
  • 2.5g/2inch Kelp or 5cm, aka konbu
  • 10g/2cups bonito flake aka katsuobushi
  • 2 tbsp White miso paste
  • 40g/0.5 carrot medium sized
  • 40g/0.25 daikon radish small
  • 2 mochi rice cakes, round shape
  • 2 shiitake mushroom *2
  • 2 leaves mitsuba for garnish
  • 2 lices of naruto *5
Kanto style Ozoni
  • 360ml/1.5cups water
  • 2.5g/2inch Kelp or 5cm, aka konbu
  • 10g/2cups bonito flake aka katsuobushi
  • 1 tsp soy sauce *6
  • 1 tsp sake *7
  • 100g/3.5oz chicken thigh meat chopped
  • 40g/0.5 carrot medium sized
  • 40g/0.25 daikon radish small
  • 2 mochi rectangle shape
  • 2 shiitake mushrooms
  • 1 bunch komatsuna 8, Japanese mustard
  • 2 lices Naruto fish cake

Instructions

Kansai style Ozoni
    Cup of Yum
  1. Cut the carrot, radish small thin slices.
  2. Parboil the carrot and radish and cut out to flower shape using Japanese cookie cutter. *3
  3. Chop stems off the shiitake mushrooms and score cross to create a pattern on mushrooms.
  4. Pour the water and the strip of the kelp in a sauce pan and let it simmer over low heat for about 15-20 minutes.
  5. When the small bubbles appear around the kelp and bottom of the saucepan, remove the kelp.
  6. Turn the heat off and add bonito flakes and leave it for a few minutes.
  7. Drain the bonito flakes and pour the dashi stock back into the saucepan.
  8. Place the saucepan over medium heat.
  9. Add the carrot and radish to the sauce pan and leave it cook for about 5 minutes.
  10. While the carrot, radish and mushrooms is cooking, cut the mochi in half and put it in the oven to grill for 15 minutes on 180°C(356°F). *4 
  11. Turn the heat off the saucepan after carrot, radish and mushrooms are cooked. Add miso paste (straining it through a small sifter ladle to remove the hard chunks).
  12. Once the miso has dissolved, put the saucepan back on to medium heat. Watch it carefully and remove from heat just before it boils. 
  13. Once the mochi is done, add the mochi to a bowl and pour the miso soup over the mochi.
  14. Garnish with Mitsuba and naruto(*5) to serve.
Kanto Style Ozoni *9
  1. Pour the water and the strip of the kelp in a sauce pan and let it simmer over low heat for about 15-20 minutes.
  2. When the small bubbles appear around the kelp and bottom of the saucepan, remove the kelp.
  3. Turn the heat off and add bonito flakes and leave it for a few minutes.
  4. Drain the bonito flakes and pour the dashi stock back into the saucepan.
  5. Place the saucepan over medium heat, and add the soy sauce and sake to the dashi.
  6. Add the chicken meat and cook.
  7. Add the carrot, daikon, shiitake mushroom and cook for about 5 minutes.
  8. While the carrot, radish and mushrooms is cooking, cut the mochi in half and put it in the oven to grill for 15 minutes on 180°C(356°F). *4 
  9. Pour some soup into the serving bowl, add mochi on top and pour more soup over the mochi rice cake.

Notes

  • For dashi stock, use homemade or add 1 tsp dashi powder as a shortcut.
  • If shiitake mushrooms are unavailable, Swiss brown mushrooms can be substituted.
  • Carrot and daikon slices may be shaped decoratively but can also be simply thinly sliced if cutters aren’t available.
  • Mochi can be grilled or baked at 180°C for about 15 minutes before adding to soup.
  • Naruto fish cake is optional but adds color and visual appeal.
  • Use usukuchi (thin) soy sauce if accessible for Kanto style broth.
  • Sake can be omitted or replaced with Chinese wine or dry sherry if necessary.
  • Komatsuna can be substituted with spinach in Kanto style Ozoni.
  • Preparation of ingredients for Kanto style similar to Kansai style where applicable.

Nutrition Information

Calories 161kcal (8%) Carbohydrates 33g (11%) Protein 4g (8%) Fat 1g (2%) Saturated Fat 0g (0%) Cholesterol 0mg (0%) Sodium 670mg (28%) Potassium 156mg (3%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 2550IU (51%) Vitamin C 6.9mg (8%) Calcium 28mg (3%) Iron 0.5mg (3%)

Nutrition Facts

Serving: 2 bowls

Amount Per Serving

Calories 161

% Daily Value*

Calories 161kcal 8%
Carbohydrates 33g 11%
Protein 4g 8%
Fat 1g 2%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 670mg 28%
Potassium 156mg 3%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 2550IU 51%
Vitamin C 6.9mg 8%
Calcium 28mg 3%
Iron 0.5mg 3%

* Percent Daily Values are based on a 2,000 calorie diet.