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Mochi Soup (O-zoni) See Printable Page(PDF)

Serves 5-6

Symbolizing longevity and wealth in Japan, mochi is traditionally included in the first meal of the New Year, usually in soup or stew.

8 cups Shiitake Dashi (see Shiitake recipes) or Kombu Stock (see Sea Vegetable Recipes)
1 burdock root
1 large carrot
1 teaspoon sea salt
8 fresh shiitake or white mushrooms, sliced
1 tablespoon mirin
3 scallions, trimmed and cut in 1-inch lengths
4 Chinese cabbage leaves (or other tender greens), chopped
6 pieces mochi (2 x 21 inches)
1 - 1/3 cup mellow white miso (to taste), or 2 tablespoons shoyu

Prepare stock. Scrub burdock, cut in 2-inch-long julienne strips and immediately place in cold water to prevent discoloration. Cut carrot similarly but a little thicker. Drain burdock and add to stock along with salt. Simmer 10-15 minutes, then add carrots and mushrooms. (If dried shiitake are used, they must be soaked and stemmed before slicing.) Simmer 10 minutes. Add mirin, scallions, and cabbage. Cook 5 minutes more.

While soup is cooking, cut the mochi squares into bite-sized pieces and place on lightly oiled cookie sheet. Bake at 350F until slightly brown and puffy. (Check frequently to avoid overcooking.) Remove and set aside.

When cabbage is just tender, add mochi and shoyu (if using), and gently simmer 1 minute more. Dissolve miso in a little of the broth before adding it to soup. Let soup sit 1-2 minutes before serving.

See Printable Page (PDF file)
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