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Japanese New Year Mochi Soup

A comforting and nourishing soup traditionally enjoyed during the Japanese New Year, combining savory broth, tender vegetables, and chewy mochi.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Japanese
Calories: 200
Ingredients Method Notes

Ingredients
  

Broth Ingredients
  • 4 cups Water
  • 4 tsp Kombu Dashi
  • 0.5 tbsp Sake
  • 2 tsp Soy Sauce
  • 0.25 tsp Salt
  • 2-2.5 tbsp White Miso Paste
Soup Ingredients
  • 1/3 cup Shiratamako
  • 1/3 cup Silken Tofu
  • 2 pieces Fresh Shiitake Mushrooms
  • 0.5 medium Carrot
  • 0.25 piece Daikon
  • 0.25 block Soft Tofu
  • 1 piece Scallion
  • Spinach (optional)
  • Aburaage (optional)

Method
 

Preparation
  1. In a large pot, add the water and bring it to a gentle boil.
  2. Stir in the Kombu Dashi, sake, soy sauce, and salt. Let this simmer for about 5 minutes to infuse the flavors.
  3. Add the white miso paste to the pot, stirring until it thoroughly dissolves into the broth.
  4. In a separate bowl, combine Shiratamako and silken tofu, mixing well to form a dough. Shape the dough into small balls or discs.
Cooking
  1. Add shiitake mushrooms, carrot, and daikon into the simmering broth and cook for around 10 minutes until tender.
  2. Carefully drop the mochi into the pot and let cook for about 5-7 minutes until they float to the top.
  3. Gently add the soft tofu cubes and simmer for another 2 minutes.
  4. Garnish with thinly sliced scallion and optional ingredients just before serving.

Notes

Serve the soup hot, garnished with finely sliced scallions for added freshness. Store leftovers in an airtight container for up to 3 days and reheat gently on the stove.