Recipe of Perfect [Farmhouse Recipe] Ozōni Mochi Soup (with Kyoto-Style White Miso)

Hey everyone, it is John, welcome to our recipe site. Today, I'm gonna show you how to make a special dish, Recipe of Perfect [Farmhouse Recipe] Ozōni Mochi Soup (with Kyoto-Style White Miso). It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from [Farmhouse Recipe] Ozōni Mochi Soup (with Kyoto-Style White Miso), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare [Farmhouse Recipe] Ozōni Mochi Soup (with Kyoto-Style White Miso) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make [Farmhouse Recipe] Ozōni Mochi Soup (with Kyoto-Style White Miso) is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must first prepare a few components. You can have [Farmhouse Recipe] Ozōni Mochi Soup (with Kyoto-Style White Miso) using 11 ingredients and 7 steps. Here is how you can achieve that.

This is a recipe for Kyoto-style ozōni with white miso.

Bonito flakes are added right before serving, so only kombu seaweed is used to make the dashi stock. For 2 servings. Recipe by FarmersK

Ingredients and spices that need to be Make ready to make [Farmhouse Recipe] Ozōni Mochi Soup (with Kyoto-Style White Miso):

1. 80 grams White miso
2. 4 pieces Round mochi
3. 2 Taro roots
4. 4 cm Daikon radish
5. 4 cm Carrot
6. 50 grams Spinach
7. 5 grams Bonito flakes
8. 1 Yuzu peel
9. A
10. 400 ml Water
11. 3 cm Kombu

Instructions to make [Farmhouse Recipe] Ozōni Mochi Soup (with Kyoto-Style White Miso)

1. To prep the ingredients, slice the carrot and daikon radish into 1-cm thick rounds, cut them into preferred shapes, then boil in water until tender.
2. Remove the skin from the taro roots, rub in some salt to remove the viscous texture, rinse, then boil in water until tender.
3. Parboil spinach in hot water for about 40 seconds, quickly rinse under running water, squeeze excess water, then chop into 4-cm long pieces.
4. It's convenient to prepare the ingredients, then stock them in resealable containers. I prepare them the day before New Year's Day.
5. Put the A ingredients in a pot, bring to a boil over medium heat, simmer for 10 minutes, remove the kombu seaweed, then strain the miso into the soup with a strainer.
6. Microwave the mochi until tender, add to the pot and simmer for about 1 minute. When adding in the vegetables cold, heat them in a strainer to keep them separate from the soup, (to make ease the process of evenly transferring them to individual dishes).
7. Serve the mochi and the soup in individual bowls, add the daikon, carrot, taro root, spinach, and bonito flakes on top, garnish with yuzu peel and serve.

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