Ingredients (2 servings)
| Water | 400 ml |
| Vegan dashi stock | 1 pack |
| White miso | 60-70 g |
| Mochi | 2 |
| Carrot | 60 g |
| Daikon radish | 60 g |
| Spinach | 1 bunch |
How to Make
| 1 Bring the water to a boil and add the vegan dashi stock. |
| 2 Simmer the carrot and daikon until tender (add chicken if using). |
| 3 Blanch the spinach separately. |
| 4 Stir the white miso gently into the broth. |
| 5 Prepare the mochi by toasting or boiling until soft. |
| 6 To serve, place spinach, mochi, and vegetables in a bowl, pour over the soup, and garnish with bonito flakes or yuzu peel if desired. |
A comforting bowl of ozoni made with delicate white miso broth.
Its gentle sweetness and rich umami create a warm and traditional Japanese New Year dish.