Teresa's Recipes
Zoni - Traditional Japanese Soup
Experience a taste of Japan's rich culinary heritage with Zoni, a heartwarming traditional soup savored during the New Year celebrations. This recipe brings together chewy mochi rice cakes and a colorful medley of vegetables, simmered in a comforting, savory broth. The combination of delicate flavors and contrasting textures makes every spoonful an absolute delight.
Ingredients
- 1 cup, fresh Spinach
- 2, finely chopped Green onions
- 4, fresh or dried Shiitake mushrooms
- 1 medium, peeled and sliced Carrot
- 1/2 medium, peeled and sliced Daikon radish
- 1 teaspoon Sugar
- 2 tablespoons Mirin
- 2 tablespoons Soy sauce
- 4 cups Chicken broth
- 8 Mochi rice cakes
Dietary Notes
- Servings: 4
- Dish Type: Soup
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Calories: 200
- Fat: 3g
- Carbs: 40g
- Protein: 6g
- Sodium: 800mg
- Sugar: 5g
Instructions
- Bring the chicken broth to a boil in a large pot over medium-high heat.
- Stir in the soy sauce, mirin, and sugar until well combined.
- Add the daikon radish, carrot, and shiitake mushrooms to the pot. Reduce the heat to medium-low and let it simmer for about 15 minutes, or until the vegetables are tender.
- While the soup is simmering, blanch the spinach in a separate pot of boiling water for about 1 minute, then drain and set aside.
- Toast the mochi rice cakes on a grill or in a toaster oven until they puff up and become slightly crispy, about 2-3 minutes.
- Place a few toasted mochi rice cakes in each serving bowl. Ladle the hot soup over the rice cakes, ensuring to distribute the vegetables evenly.
- Garnish each bowl with the blanched spinach and chopped green onions. Serve immediately while hot.
Tips
- If you're using dried shiitake mushrooms, remember to soak them in water for at least 30 minutes before cooking. For a vegetarian version, swap the chicken broth with vegetable broth. You can also add other vegetables like snow peas or bok choy for more variety.