Ozoni Recipe (Japanese New Year Mochi Soup)
Jan 01, 2025 • Updated Mar 11, 2025
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This ozoni recipe is the first thing we eat every year as it’s a cherished part of Japanese New Year celebrations, believed to bring good luck, and good fortune and symbolize a fresh start. This hearty soup is a beautiful blend of chewy rice cakes, tender root vegetables, and nourishing leafy greens, perfect for welcoming the year ahead.
Table of Contents
Why You’ll Love This Ozoni Recipe
This traditional Japanese soup is steeped in tradition, with unique flavor profiles that vary by region in Japan. In the Kanto region, a light, clear dashi broth is typically used, while Kansai-style ozoni often features a creamy miso base. My grandma, who is from the Kansai region, always incorporated miso into her ozoni, and I’ve created a fully vegan version inspired by her recipe. With its clear broth and miso base, chewy fresh mochi, and vibrant vegetables, this clear soup is as symbolic as it is delicious, connecting the previous year to hopes for the future.
More than just a dish for special occasions, ozoni is warm, comforting, and adaptable to different flavor profiles, making it perfect for anyone exploring Japanese cuisine. You an also pair it with crispy tofu sticks or breaded tofu fingers for some extra protein. Whether you’re honouring the Kanto region’s traditions, inspired by Kansai flavours, or creating your own version, this soup recipe is a beautiful way to start the year. Be well and happy near year!
Ingredient Notes
- Water: The essential ingredient base that keeps the soup broth balanced and allows all the flavours to meld beautifully.
- Carrot: Adds sweetness and colour to the dish, a must-have among root vegetables. Daikon radish or parsnip can work as alternatives.
- White miso paste: Brings a rich umami depth and subtle creaminess. Chickpea miso can be used for a soy-free option.
- Scallions: Adds a fresh, oniony brightness to lift the broth. Leeks or chives could substitute if needed.
- Kombu (dried kelp): Essential for creating the umami-packed clear dashi base commonly used in Kanto style ozoni. A small piece of wakame can be a substitute, though it’s not as strong.
- Dried shiitake mushrooms (dried): Intensifies the savoury flavour of the broth while adding a hint of smokiness. Dried porcini mushrooms are a suitable swap.
- Fresh shiitake mushrooms: These are an optional garnish ingredient and provide a tender, meaty texture as a final topping. Baby bella mushrooms could also work.
- Yondu or other veggie soup base seasoning: Enhances the overall savouriness for a more robust flavour. Tamari, soy sauce, or liquid aminos can work in a pinch.
- Mochi (toasted): Offers chewy, comforting texture and toasty goodness. Rice cakes or dumplings can give a similar vibe, though they’re not traditional.
- Napa cabbage: Adds a delicate crunch and mild sweetness to round out the dish. Bok choy or savoy cabbage are good substitutes.
For exact ingredient amounts and instructions, see the printable recipe card below.
How to Make This Ozoni Soup Recipe
Step 1: In a medium pot, combine the kombu and dried shiitake mushrooms with water and let them steep for about 15 minutes (longer steeping enhances the flavour). While they steep, cut the carrots on the bias, setting aside a few coin-shaped slices for garnish. Cut the scallion into thirds, reserving the green tops for garnish. Add the white stem of the scallion and the sliced carrots (except the reserved coins) to the pot. Simmer everything over low heat for 10-15 minutes, then strain out the ingredients.
Step 3: Add the additional ingredients to the pot – carrot flowers, mushrooms, cabbage, and mochi. Cook everything over medium-high heat for a few minutes until the vegetables are tender, and the mochi becomes soft. Turn off the heat and stir in the miso paste until fully dissolved. Taste the soup and adjust the seasoning with yondu or your preferred seasoning. Finally, ladle into soup bowls or a serving bowl, slice the reserved green scallion tops, sprinkle them on as a garnish, and enjoy.
Step 2: To create carrot flowers, use a flower shaped food cutter (or mini cookie cutter) to punch out shapes from the coin-shaped carrot slices. Thinly slice 3 shiitake mushrooms and set the remaining 2 aside for garnish. Use a small knife to gently make shallow cuts out of the top of the mushroom to create a star like shape.
Secrets to Success
- Prepare your clear dashi broth ahead of time for deeper flavours. Letting the kombu and shiitake steep overnight in cold water creates an incredibly rich umami base without extra effort.
- Simmer your ingredients gently on medium heat and remove them once they’re tender. Overcooking vegetables or mochi can result in a loss of texture or excess mushiness.
- Add a few sprigs of Japanese parsley (mitsuba) on top of the soup for a bright, herbal finish that complements the umami flavours.
Serving Tips
- Ozoni is best served immediately, with its fresh mochi maintaining its chewy texture in the hot soup.
- Serve with a side of edamame and tofu or a homemade Hijiki seaweed salad. And for a sweet little after dinner treat, try my easy brûléed Japanese sweet potato dessert!
Storage Tips
- For leftover soup – store the soup broth separately from the mochi and vegetables. This prevents the mochi from becoming overly soft and the vegetables from losing their texture.
- Transfer the broth, vegetables, and mochi to airtight containers. The broth can be refrigerated for up to 3 days, while the vegetables and mochi should be consumed within 1-2 days for the best texture and flavour.
Recipe FAQs
Ozoni is one of many traditional Japanese new year foods that features vegetables, toasted mochi, and a light broth. This food is a Japanese tradition for new year’s celebrations.
In the Tokyo area, ozoni typically uses a clear dashi broth, while the Kansai region incorporates miso for a richer flavour.
Absolutely! Many families adapt ozoni with different variations to suit their tastes, such as adding mushrooms or alternative leafy vegetables.
I remove it–but it is edible so it’s up to you!
More Japanese Recipes
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Ozoni Recipe (Japanese New Year Mochi Soup)
Ingredients
- 4 cups water
- 1 large carrot peeled
- 2 tbsp white miso paste
- 2 scallions
- 2-3 inch piece of kombu (dried kelp)
- 5 shiitake mushrooms dried
- 2 shiitake mushrooms fresh, optional for garnish
- 2 tbsp yondu or other veggie soup base seasoning
- 2-3 pieces of mochi toasted
- 3/4 cup napa cabbage chopped
Instructions
- In a pot, combine kombu and dried shiitake mushrooms and let steep for about 15 minutes (the longer the better). Meanwhile, cut carrots on the bias, reserving a few coin shaped slices for garnish and cut the scallion into thirds. Add the white stem of the scallion (reserving green tops for garnish) and the carrots to the pot (reserving the coins for later). Simmer on low heat for 10-15 minutes. Strain out the ingredients.
- To make carrot flowers, use a flower shaped food cutter or mini cookie cutter and punch them out of the coin shaped slices. Slice 3 shiitake mushrooms thinly and reserve the remaining 2 for garnish. Use a small knife to gently make shallow cuts out of the top of the mushroom to create a star like shape.
- Add the carrot flowers and mushrooms to the pot along with cabbage and mochi to cook for a few minutes, until everything is tender. Turn off the heat, stir in the miso paste until dissolved and season soup to taste with yondu or other seasoning of choice. Slice reserved green scallion tops for garnish and enjoy.
Notes
- Prepare your clear dashi broth ahead of time for deeper flavours. Letting the kombu and shiitake steep overnight in cold water creates an incredibly rich umami base without extra effort.
- Simmer your ingredients gently on medium heat and remove them once they’re tender. Overcooking vegetables or mochi can result in a loss of texture or excess mushiness.
- Add a few sprigs of Japanese parsley (mitsuba) on top of the soup for a bright, herbal finish that complements the umami flavours.
Nutrition information is automatically calculated, so should only be used as an approximation.
