How to Make Super Quick Homemade [Farmhouse Recipe] Ozōni Mochi Soup (with Kyoto-Style White Miso)

Hey everyone, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive 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 little bit tasty. This is gonna smell and look delicious.

[Farmhouse Recipe] Ozōni Mochi Soup (with Kyoto-Style White Miso) is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. They’re nice and they look fantastic. [Farmhouse Recipe] Ozōni Mochi Soup (with Kyoto-Style White Miso) is something that I’ve loved my whole life.

To get started with this particular recipe, we must first 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 can achieve that.

The ingredients needed to make [Farmhouse Recipe] Ozōni Mochi Soup (with Kyoto-Style White Miso):

1. Take 80 grams White miso
2. Prepare 4 pieces Round mochi
3. Take 2 Taro roots
4. Take 4 cm Daikon radish
5. Prepare 4 cm Carrot
6. Take 50 grams Spinach
7. Take 5 grams Bonito flakes
8. Prepare 1 Yuzu peel
9. Make ready A
10. Prepare 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. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!