Ozoni Mochi Soup

Name: Ozoni Mochi Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 pieces plain rectangular mochi cakes; 8 oz boneless, skinless chicken thighs, thinly sliced; 4 cups dashi stock (or chicken broth); 1 tbsp soy sauce; 2 tbsp sake (or dry sherry); 1/2 tsp salt; 4 oz kamaboko (Japanese fish cake), optional, sliced; 2 cups baby spinach; 8 sprigs mitsuba (Japanese parsley) or flat-leaf parsley, cut in 1-in pieces; 4 strips yuzu peel or lemon peel (for garnish), cut in thin strips

35 minEasyServes 4260 cal/serving

JapaneseSoupStovetopStandardHigh ProteinLow CarbLow-SodiumNightshade-FreeCorn-Free

Cook this free in the appFree. No download, no account. The screen stays awake and each step can run its own timer.

Ingredients

4 pieces plain rectangular mochi cakes
8 oz boneless, skinless chicken thighs, thinly sliced
4 cups dashi stock (or chicken broth)
1 tbsp soy sauce
2 tbsp sake (or dry sherry)
1/2 tsp salt
4 oz kamaboko (Japanese fish cake), optional, sliced
2 cups baby spinach
8 sprigs mitsuba (Japanese parsley) or flat-leaf parsley, cut in 1-in pieces
4 strips yuzu peel or lemon peel (for garnish), cut in thin strips

Instructions

1

Toast 4 pieces plain rectangular mochi cakes: place in a dry skillet over medium heat and cook, turning once, for 3 to 4 minutes per side until puffed and lightly golden. Alternatively, toast under the broiler. Set aside.
2

Bring 4 cups dashi stock (or chicken broth) and 2 tbsp sake (or dry sherry) to a gentle simmer in a medium saucepan. Add 8 oz thinly sliced boneless, skinless chicken thighs and cook for 5 to 6 minutes until cooked through to an internal temperature of 165 degrees F. Skim any foam.
3

Season the broth with 1 tbsp soy sauce and 1/2 tsp salt. Taste and adjust.
4

Add 4 oz sliced kamaboko (Japanese fish cake), optional and 2 cups baby spinach to the pot and heat for 1 minute until the spinach wilts.
5

Place one or two pieces of toasted plain rectangular mochi cakes in each serving bowl. Ladle hot broth and toppings over the plain rectangular mochi cakes.
6

Garnish each bowl with 8 sprigs cut in 1-in pieces mitsuba (Japanese parsley) or flat-leaf parsley and 4 strips cut in thin strips yuzu peel or lemon peel (for garnish). Serve immediately.

Cook this free in the appCooking it now? The app keeps the screen awake and times each step. Free, nothing to install.

Keep this recipe

Prints the ingredients and method only.

The Japanese Kitchen 30 recipes from this kitchen in one printable PDF. $5, no account.

Questions

What is Ozoni Mochi Soup?

A traditional Japanese New Year soup with toasted mochi rice cakes, chicken, and vegetables in a clear dashi and soy broth. Each family has its own regional variation; this version uses a Kanto-style clear broth with chicken and mitsuba. This reference files it under Japanese soup: made on the stovetop, rated easy and about 35 minutes start to finish.

What internal temperature should Ozoni Mochi Soup reach?

For Ozoni Mochi Soup, the target internal temperature is 165 F (about 75 C), given in step 2. A probe thermometer removes the guesswork.

Is there a substitute for sake in Ozoni Mochi Soup?

The entry for Ozoni Mochi Soup calls for 2 tbsp sake (or dry sherry). In its place: Dry sherry or a dry white wine does the same job. For no alcohol, use water or light stock with a few drops of rice vinegar.

Can I use chicken breasts instead of chicken thighs in Ozoni Mochi Soup?

Yes, with care. Breasts dry out sooner: pull them at 165 F, which usually means a few minutes less than the thighs would take. As written, the entry for Ozoni Mochi Soup uses 8 oz boneless, skinless chicken thighs, thinly sliced.

Can I make Ozoni Mochi Soup gluten-free?

Yes. The gluten in Ozoni Mochi Soup is 1 tbsp soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

Does Ozoni Mochi Soup contain soy?

Yes: 1 tbsp soy sauce. The full allergen list for this entry is gluten, soy and fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How long does Ozoni Mochi Soup keep?

Refrigerate Ozoni Mochi Soup for up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Serve it with

Cook this free in the app

Textual Chef is 4,544 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.