Miso Soup Style Ozoni
"My family always brings in the new year with ozoni, a Japanese tradition on New Year's Eve. My 5-Ingredient version is versatile, comforting and delicious." - Chef Dorvin Shinjo, Development Chef de Cuisine
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Course Soup
Cuisine Chicken
- 8 ounces Huli Huli Chicken (Diced)
- 1 package Miso soup base
- 4 pieces Mochi block
- 4 ounces Carrots (Diced)
- 6 ounces Mizuna (If mizuna is not available, sub with spinach)
- 2 cups Water
Preheat your broiler (or toaster oven to 500 degrees).
Place the mochi cakes on a baking sheet and broil at 500 degrees for 2-4 minutes until they puff up and turn slightly brown. Keep an eye on them as they can burn quickly. Chef tip: Alternatively, you can grill or pan-fry the mochi until they're puffy and slightly crispy on the outside. I prefer to grill mochi because it adds a smokier flavor! Dice Huli Huli Chicken into large pieces. Save all the liquid in the container and place to the side.
Peel and dice your carrots into large pieces.
To make soup, follow the directions from the miso packet. Cook carrots in the miso soup until tender.
In a serving bowl, place your diced chicken, mizuna, and mochi. Ladel over the hot miso soup with the carrots.
Enjoy!
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