Ozoni (Japanese New Year's Soup)

Featured in the Honolulu Star-Bulletin on December 28, 2005.



Ozoni (Japanese New Year's Soup)

  • 1 pound chicken breasts
  • 1 small piece ginger root, crushed
  • 1 teaspoon salt
  • 4 cups water
  • 1/2 bunch mizuna (Japanese cabbage) or other greens
  • 6 mochi (Japanese glutinous rice cake)
  • 1 small bamboo shoot
  • 1 matsutake (long stemmed mushroom)
  • 1 tablespoon soy sauce


  1. Remove skin and bones from chicken; discard skin.
  2. Simmer chicken, bones, ginger and salt in the 4 cups of water for 30 minutes; strain broth.
  3. Cut chicken into thin slices and place it back into the broth.
  4. Put greens into another pot of boiling water for 2 minutes.
  5. Drain, rinse in cold water, and drain again.
  6. Cut mizuna into 1-inch pieces.
  7. Broil mochi until puffed and soft but not brown.
  8. Thinly slice bamboo shoot and matsutake lengthwise.
  9. Heat broth to simmering temperature.
  10. Cook for 15 minutes; skim.
  11. Add soy sauce and simmer 1 more minute.
  12. Arrange greens, mochi, and the bamboo and matsutake slices in soup bowls.
  13. Slowly pour soup over arrangement.
  14. Serve immediately.

Makes 6 servings.

Approximate Nutrient Analysis per serving:
135 calories, 1 g fat, 0 g saturated fat, 30 mg cholesterol, 600 mg sodium, 18 g carbohydrate, 1.5 g fiber, 1 g sugar, 13 g protein


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