Mochi Soup (O-zoni)

Prep Time

30-60 mins

Cooking Time

10-30 mins





Cooking with

Symbolizing longevity and wealth in Japan, mochi is traditionally included in the first meal of the New Year, usually in soup or stew.


  • 8 cups shiitake dashi stock or kombu dashi stock
  • 1 burdock root
  • 1 large carrot
  • 1 tsp sea salt
  • 8 fresh shiitake or white mushrooms, sliced
  • 1 tbsp Mitoku Organic Mirin
  • 3 scallions, trimmed and cut in 1-inch lengths
  • 4 Chinese cabbage leaves (or other tender greens), chopped
  • 6 pieces Mitoku Mochi (2 x 21 inches)
  • 1 ⅓ cup mellow Mitoku Organic Sweet White Miso (to taste), or 2 tbsp Mitoku Organic Shoyu Soy Sauce

Preparation Method

  1. Prepare stock. Scrub burdock, cut in 2-inch-long julienne strips and immediately place in cold water to prevent discoloration.
  2. Cut carrot similarly but a little thicker.
  3. Drain burdock and add to stock along with salt. Simmer 10-15 minutes, then add carrots and mushrooms. (If dried shiitake are used, they must be soaked and stemmed before slicing.) simmer 10 minutes.
  4. Add mirin, scallions, and cabbage. Cook 5 minutes more.
  5. While soup is cooking, cut the mochi squares into bite-sized pieces and place on lightly oiled cookie sheet. Bake at 350°F until slightly brown and puffy. (Check frequently to avoid overcooking.) Remove and set aside.
  6. When cabbage is just tender, add mochi and shoyu (if using), and gently simmer 1 minute more.
  7. Dissolve miso in a little of the broth before adding it to soup. Let soup sit 1-2 minutes before serving.

Recipe by John & Jan Belleme