Kyoto-style New Year Mochi Soup with White Miso
Zoni is a soup with mochi rice cakes, and is ubiquitous at New Year's. It features many varieties of ingredients and seasonings, depending on the region. Sweet white miso paste is often used in Kyoto area.
Photographed by TAKAHIRO IMASHIMIZU
Soups & Stews
Calorie count is per serving.
Ingredients (Serves 4)
- 1.2 liters dashi
- 240 g white miso
- 1/2 taro rootNote
Or shrimp-shaped taro.
- 3 cm daikon radish
- 3 cm carrot
- A few mizuna
- 4 mochi (round)
- 1 tsp alum powder
- A little skipjack shavings
- Usukuchi soy sauce
Pour [A] into a pot and bring to a boil. Immediately reduce the heat to low and simmer until reduced to 2/3. Skim off the surface scum, and adjust the taste with usukuchi soy sauce and mirin.
Peel the taro by cutting and turning into a six-sided shape. Cut into easy-to-eat pieces. Dissolve the alum powder in 400 ml of water and soak the taro for 20 minutes. Wash and put in a pot. Cover with water and boil until tender.
Peel the daikon and carrot and cut into 5 mm rounds. Boil from water and cook until tender. Turn off the heat and allow the vegetables to cool in the pot. Put the mizuna in a pot of boiling water with a pinch of salt. Boil and cut into 4-5 cm lengths.
Place a dish in a small pot. Put the mochi on the plate and add water up to under the rim of the plate. Place over medium heat. By the time the water starts to boil, the mochi will have softened.
In a separate small pot, add the taro and some miso soup to heat and flavor the taro.
Arrange the taro, daikon, carrot, mochi and mizuna in a soup bowl. Cover with hot miso soup and top with skipjack shavings.