New Years Day Ozoni Soup

Ozoni soup is traditionally eaten on New Year’s Day in Japan. The literal translation means a variety of ingredients boiled together.

INGRIDIENT

½ cup dried shiitake mushrooms

8 mochi rice cakes

4 cups water

⅜ ounce dashi-no-moto (broth seasoning)

¼ pound skinless, boneless chicken breasts, cut into small pieces

1 dash soy sauce, or to taste

salt to taste

12 shrimp, peeled and deveined

2 cups coarsely chopped spinach (packed)

2 carrots, peeled and cut into matchstick-size pieces

1 (2-inch piece) daikon radish, peeled and sliced into rounds (Optional)

¼ cup sliced bamboo shoots (Optional)

1 (2-inch piece) kamaboko (fish paste cake), thinly sliced

DIRECTION

Step: 1

Place mushrooms in a bowl and cover with warm water; let soak, about 15 minutes. Drain and squeeze out water from mushrooms; slice.

Step: 2

Set oven rack about 6 inches from the heat source and preheat the oven’s broiler on high. Place mochi on a baking sheet.

Step: 3

Broil mochi, turning frequently, until inflated, crisp, and slightly browned, about 5 minutes. Cut into 1-inch strips.

Step: 4

Combine water and dashi-no-moto in a large saucepan; bring to a boil. Reduce heat and simmer until dashi is dissolved, 2 to 3 minutes. Add chicken, soy sauce, and salt; simmer until chicken is no longer pink in the center, about 15 minutes.

Step: 5

Mix shrimp, mushrooms, spinach, carrots, daikon radish, and bamboo shoots into chicken mixture; simmer until vegetables are tender and shrimp is cooked through, about 10 minutes.

Step: 6

Divide mochi strips among 4 bowls and top with soup. Garnish soup with kamaboko slices.

NUTRITION FACT

Per Serving: 348 calories; protein 20.5g; carbohydrates 63.5g; fat 1.7g; cholesterol 63.4mg; sodium 189.1mg.

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