Zōni - Traditional Japanese New Year Soup

Ingredients

• 4 cups (950ml) dashi broth 4 cups (950ml) dashi broth
• 1 cup (240ml) chicken or seafood stock 1 cup (240ml) chicken or seafood stock
• 1 cup (180g) mochi (rice cakes), sliced 1 cup (180g) mochi (rice cakes), sliced
• 8 ounces (225g) boneless chicken breast or seafood of choice, thinly sliced 8 ounces (225g) boneless chicken breast or seafood of choice, thinly sliced
• 1 cup (150g) daikon radish, peeled and sliced 1 cup (150g) daikon radish, peeled and sliced
• 1 cup (150g) carrots, sliced 1 cup (150g) carrots, sliced
• 1 cup (30g) spinach, washed and trimmed 1 cup (30g) spinach, washed and trimmed
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon mirin 1 tablespoon mirin
• 1 teaspoon salt 1 teaspoon salt
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 4g, 1g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 15g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large pot, combine the dashi broth and chicken or seafood stock. Bring to a simmer over medium heat.
2. 2.
   Add the sliced mochi, chicken or seafood, daikon radish, and carrots to the pot. Cook for 5 minutes or until the chicken or seafood is cooked through.
3. 3.
   Stir in the soy sauce, mirin, and salt. Taste and adjust the seasoning if needed.
4. 4.
   Add the spinach to the pot and cook for an additional 2 minutes until wilted.
5. 5.
   Ladle the Zōni into bowls and garnish with green onions and fresh cilantro or parsley.
6. 6.
   Serve hot and enjoy the flavors of this traditional Japanese New Year soup.

Treat your ingredients with care...

• Mochi — To slice the mochi easily, freeze it for about 30 minutes before cutting. This will firm it up and make it easier to handle.
• Dashi broth — If you can't find dashi broth, you can make your own by simmering kombu (dried kelp) and bonito flakes in water for about 30 minutes, then straining the broth.

Tips & Tricks

• For a vegetarian version, replace the chicken or seafood stock with vegetable stock and omit the chicken or seafood.
• Customize the soup by adding other vegetables such as mushrooms or bamboo shoots.
• If you prefer a thicker consistency, add more mochi to the soup.
• To enhance the flavors, consider adding a splash of sesame oil or a sprinkle of shichimi togarashi (Japanese seven spice) before serving.
• Leftover Zōni can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Serving advice

Zōni is traditionally served as a main dish during New Year celebrations. It can be enjoyed on its own or accompanied by other traditional Japanese New Year dishes such as sushi, tempura, or grilled fish. Serve the soup hot and encourage your guests to savor the flavors and textures of this special dish.

Presentation advice

When serving Zōni, ensure that each bowl contains a generous amount of broth, mochi, and various ingredients. Garnish with a sprinkle of green onions and fresh cilantro or parsley to add a pop of color. The vibrant colors and enticing aroma of the soup will make it an appealing centerpiece on your dining table.