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How to make Zoni (Mochi Soup)

4 Servings

8 round mochi (sweet rice cake)

4 cups Kelp dashi

2 oz daikon radish, thinly sliced and cut with flower shaped cookie cutter

2 oz carrot, thinly sliced and cut with flower shaped cookie cutter

4 stalks mitsuba (Japanese Herb), optional

1/4 cups Saikyo miso (Kyoto white miso)

 
  • Grill the mochi until tender and puffed.  Wash burned part with warm water.
  • Peel daikon radish, slice thinly about 1/16 inches thickness and shape them like flower or cut with flower shaped cookie cutter.
  • Peel carrot, slice thinly about 1/16 inches thickness and shape them like flower or cut with flower shaped cookie cutter.
  • In a medium pot, heat 4 cups of dashi, radish and carrots until vegetables are tender. Add saikyo miso using strainer.  Do not boil mixture after you add miso. 
  • Serve two mochi, radish and carrot slices in an owan (Japanese wooden soup bowl) and pour miso soup.  Garnish with a stalk of mitsuba on top.

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