Easiest Way to Prepare Homemade [Farmhouse Recipe] Ozōni Mochi Soup (with Kyoto-Style White Miso)

[Farmhouse Recipe] Ozōni Mochi Soup (with Kyoto-Style White Miso).

Hey everyone, it is Louise, welcome to our recipe page. Today, we're going to make a special dish, [farmhouse recipe] ozōni mochi soup (with kyoto-style white miso). It is one of my favorites. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

[Farmhouse Recipe] Ozōni Mochi Soup (with Kyoto-Style White Miso) is one of the most popular of recent trending meals in the world. It's easy, it's fast, it tastes delicious. It's enjoyed by millions daily. They are fine and they look fantastic. [Farmhouse Recipe] Ozōni Mochi Soup (with Kyoto-Style White Miso) is something that I have loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can have [farmhouse recipe] ozōni mochi soup (with kyoto-style white miso) using 11 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make [Farmhouse Recipe] Ozōni Mochi Soup (with Kyoto-Style White Miso):

1. {Get 80 grams of White miso.
2. {Get 4 of pieces Round mochi.
3. {Prepare 2 of Taro roots.
4. {Prepare 4 cm of Daikon radish.
5. {Make ready 4 cm of Carrot.
6. {Prepare 50 grams of Spinach.
7. {Prepare 5 grams of Bonito flakes.
8. {Prepare 1 of Yuzu peel.
9. {Make ready of A.
10. {Take 400 ml of Water.
11. {Make ready 3 cm of Kombu.

Instructions to make [Farmhouse Recipe] Ozōni Mochi Soup (with Kyoto-Style White Miso):

1. To prep the ingredients, slice the carrot and daikon radish into 1-cm thick rounds, cut them into preferred shapes, then boil in water until tender..
2. Remove the skin from the taro roots, rub in some salt to remove the viscous texture, rinse, then boil in water until tender..
3. Parboil spinach in hot water for about 40 seconds, quickly rinse under running water, squeeze excess water, then chop into 4-cm long pieces..
4. It's convenient to prepare the ingredients, then stock them in resealable containers. I prepare them the day before New Year's Day..
5. Put the A ingredients in a pot, bring to a boil over medium heat, simmer for 10 minutes, remove the kombu seaweed, then strain the miso into the soup with a strainer..
6. Microwave the mochi until tender, add to the pot and simmer for about 1 minute. When adding in the vegetables cold, heat them in a strainer to keep them separate from the soup, (to make ease the process of evenly transferring them to individual dishes)..
7. Serve the mochi and the soup in individual bowls, add the daikon, carrot, taro root, spinach, and bonito flakes on top, garnish with yuzu peel and serve..

So that is going to wrap it up for this special food [farmhouse recipe] ozōni mochi soup (with kyoto-style white miso) recipe. Thanks so much for reading. I'm sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!