[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 incredible 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. This time, 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 popular of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. [Farmhouse Recipe] Ozōni Mochi Soup (with Kyoto-Style White Miso) is something which I’ve loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we have to 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 cook that.

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

So that’s going to wrap this up with this special food [farmhouse recipe] ozōni mochi soup (with kyoto-style white miso) recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!