Clear Dashi Ozoni with Toasted Mochi and Winter Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A comforting Japanese New Year soup featuring a clear dashi broth, toasted mochi, and tender seasonal vegetables for a light yet nourishing start to the year. This japanese-inspired new year (vegetarian, gluten free) ready in about 25 minutes pairs dashi stock, mochi rice cakes, sliced into flower shapes carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 cups dashi stock
• 4 pieces mochi rice cakes
• 1/2 cup, sliced into 1/4-inch rounds daikon radish
• 1/2 cup, sliced into flower shapes carrot
• 4, stems removed and sliced shiitake mushrooms
• 1 cup, roughly chopped mizuna greens
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1/2 tsp salt

Instructions

1. Step 1: Heat a dry nonstick skillet over medium heat and toast 4 pieces of mochi rice cakes for 2-3 minutes on each side until puffed and golden brown, then set aside.
2. Step 2: In a pot, combine 4 cups dashi stock, 1/2 cup sliced daikon radish, 1/2 cup carrot slices, and 4 sliced shiitake mushrooms. Bring to a gentle simmer over medium heat and cook for 10 minutes until vegetables are tender.
3. Step 3: Stir in 2 tbsp soy sauce, 1 tbsp mirin, and 1/2 tsp salt, adjusting seasoning to taste, then add 1 cup chopped mizuna greens and cook for 1 minute until wilted.
4. Step 4: Divide the toasted mochi among 4 bowls and ladle the hot broth with vegetables over them. Serve immediately while warm.