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Ozoni (Japanese New Year’s Mochi Soup)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Caroline Phelp
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 4 1x
  • Category: Soup
  • Method: Boiling
  • Cuisine: Japanese


Celebrate the new year with this Japanese Ozoni Recipe! Enjoy the delicate flavors of a kombu based broth with rice mochi and vegetables.


  • 1/4 cup daikon (cut into flowers or sticks)
  • 1/4 cup carrots (cut into flowers or sticks)
  • 3 dried shiitake mushrooms
  • 4 mochi rice cakes
  • a few stalks mitsuba or radish sprouts (optional)

For the broth

  • 4 cups dashi broth
  • 1 3×3 inch size kombu
  • 2 tablespoons soy sauce
  • 1 tablespoon sake
  • pinch of salt (I add about 1/4 teaspoon kosher salt)


  1. Put dried shiitake mushrooms in 1 cup water and let sit for 1 hour. Squeeze excess water out of shiitake mushrooms and set aside. Keep the mushroom water for future recipes – it’s delicious in soups and stews!
  2. Thinly slice shiitake mushrooms. This step is optional but it makes eating the soup easier.
  3. Put all the ingredients for the broth in a pot, along with sliced mushrooms, daikon and carrots and bring to a boil. Lower the heat, cover and simmer for 8-10 minutes, until daikon is tender.
  4. Remove carrots and daikon from the broth and set aside.
  5. Add mochi to the pot and continue cooking on low for 2-3 minutes, until mochi is tender.
  6. Divide the soup and mochi evenly among 4 bowls, top with carrots, daikon, mitsuba or radish sprouts and serve immediately.


Sprinkle a little ichimi to add heat.

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