How to Royal Delicious Kyoto Ozouni (Mochi Soup) with White Miso

How to Royal Delicious Kyoto Ozouni (Mochi Soup) with White Miso Delicious, fresh and tasty.

Kyoto Ozouni (Mochi Soup) with White Miso. White Saikyo miso ozoni is a Japanese soup that originates from the Kyoto region of Japan. It is unique in that the base of the ozoni mochi (rice cake) soup is made from a sweet pale white miso (fermented soybean paste). Put a mochi cake and satoimo in a miso soup bowl, and pour the hot zouni soup over.

This is our family recipe for Kyoto-style white miso ozouni.

I grew up eating this for years with my parents, who are both born and bred in Kyoto, and I love it.

We only have this once a year at New Years, but I always.

You can have Kyoto Ozouni (Mochi Soup) with White Miso using 10 ingredients and 8 steps. Here is how you cook it.

Ingredients of Kyoto Ozouni (Mochi Soup) with White Miso

1. It’s 100 grams of White miso (Saikyo miso).

2. It’s 2 1/2 cup of Dashi stock.

3. You need 4 of Round mochi rice cakes.

4. It’s 20 of cm worth of a 4 cm diameter daikon Daikon radish (a thin one).

5. You need 1/2 small of Kintoki carrots (a type of deep reddish colored carrot).

6. Prepare 20 ml of Burdock root.

7. You need 4 large of Kashira-imo (or use satoimo instead).

8. It’s 100 grams of Chicken breast meat.

9. You need 1 dash of Mitsuba (or green onion).

10. Prepare 1 dash of Shaved bonito flakes (to taste).

Here is a little taste of the New Year in Kyoto: white miso soup.

In Kyoto, people like sweet miso soup and the miso soup for O-shogatsu, or Japanese New Year, is especially sweet, surely the sweetest miso soup in all the land.

The soup is called o-zoni and this article is about Kyozoni, or Kyoto-style o-zoni.

On New Year's Day, hardened mochi pieces are reheated and used in ozoni soup.

Kyoto Ozouni (Mochi Soup) with White Miso instructions

1. These are the vegetables used. The daikon radish is a thin type for ozouni. I used satoimo instead of kashira-imo. In our family, we use konbu seaweed based dashi stock, but use whatever you like..

2. Slice the daikon radish and carrot thinly, either whole or cut in half lengthwise first. Slice the burdock root or diagonally, and soak in water for a while to get rid of the bitterness. Cook both in boiling water until crisp-tender..

3. Boil the satoimo and sprinkle with water to get rid of the surface slime. Thinly shave sharp edges. Slice the chicken diagonally into bite sized pieces. Do all of this on New Years Eve..

4. Bring dashi stock to a boil in an ozouni pot, and put in the chicken. Add the daikon radish, carrot and burdock root. Add the white miso just before the soup is done and briefly bring to a boil..

5. While the soup is cooking, prepare the mochi cakes and mitsuba. Put the round mochi cakes on a plate, sprinkle a little water and microwave. The mochi cakes should still be on the firm side..

6. Blanch the mitsuba briefly in boiling water. Gather 2 to 3 stems together and tie the stems into a knot. If using green onions, chop finely..

7. Put a mochi cake and satoimo in a miso soup bowl, and pour the hot zouni soup over. Add the mitsuba or green onion, optionally spring on some bonito flakes, and serve while piping hot!.

8. In our house we have this white miso ozouni on the 1st and 2nd, and Osaka style clear soup ozouni with mizuna greens on the 3rd..

In Kyoto, round vegetables and mochi bob around in a pale miso soup; in Tokyo, rectangular mochi is served in shoyu broth; in Kanazawa, people add multicolored mochi and sweet shrimp to clear dashi; and in Fukui, it's red miso soup with mochi and nothing else.

The typical differences are the soup and the mochi rice cake shapes.

Kansai style is made with white miso soup with round shaped mochi.

On the other hand, in the Kanto region (east around Tokyo), people make mochi soup with soy sauce flavour clear soup with rectangular mochi rice cakes.

Kid's Mochi Kyoto Miso Soup (Ozouni) - 京都のお雑煮@クマちゃん.