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

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, [farmhouse recipe] ozōni mochi soup (with kyoto-style white miso). One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

[Farmhouse Recipe] Ozōni Mochi Soup (with Kyoto-Style White Miso) is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They are fine and they look fantastic. [Farmhouse Recipe] Ozōni Mochi Soup (with Kyoto-Style White Miso) is something that I have loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can have [farmhouse recipe] ozōni mochi soup (with kyoto-style white miso) using 11 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make [Farmhouse Recipe] Ozōni Mochi Soup (with Kyoto-Style White Miso):
  1. Make ready 80 grams White miso
  2. Get 4 pieces Round mochi
  3. Make ready 2 Taro roots
  4. Make ready 4 cm Daikon radish
  5. Prepare 4 cm Carrot
  6. Take 50 grams Spinach
  7. Take 5 grams Bonito flakes
  8. Make ready 1 Yuzu peel
  9. Make ready A
  10. Prepare 400 ml Water
  11. Prepare 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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