RECIPE
White miso ozoni soup
This is a traditional ozoni soup from the Kansai region made with white miso. Enjoy a bowl of sweet white miso.
Ingredients
- Water500ml
- Kombu(dried kelp)5g
- White misoAbout 150g
- carrot60g
- Daikon radish130g
- Satoimo（taro)2 pieces
- Mochi2 pieces
- Mitsuba (Japanese parsley)a little
Recipe
- Make Dashi (Soup Stock): heat water and kelp in a pot. Remove the kombu before boiling.
- Slice the carrot and daikon radish into 1 cm thick rounds. Peel and slice satoimo(taro) into rounds.
- Heat the mochi using your preferred method until slightly softened.
- Add the carrot, daikon radish, and taro to the Dashi and bring to a boil. Once the vegetables are cooked, add the mochi and simmer for a short while. Turn off the heat and dissolve White miso into the soup.
- Simmer gently. Turn off the heat BEFORE boiling.
- Serve in bowls and garnish with Mitsuba (Japanese parsley).
TipsUse plenty of white miso. Using a strainer to dissolve is recommended.