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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.

35 minEasyServes 4260 cal/serving

JapaneseSoupStovetopStandardHigh ProteinLow CarbLow-SodiumNightshade-FreeCorn-Free

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. 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. 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. 3

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

  4. 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. 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. 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.

Questions

Can I make Ozoni Mochi Soup gluten-free?

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

How long does Ozoni Mochi Soup keep?

Refrigerate it 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.

Can I halve or double Ozoni Mochi Soup?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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