Ozoni Soup (Japanese New Year Mochi Soup)

Ozoni (お雑煮) is a traditional Japanese mochi soup enjoyed during Oshōgatsu (Japanese New Year). For many Japanese families, the New Year doesn’t truly begin until a bowl of warm ozoni is served at the table. Each region and household has its own version - clear dashi or miso-based broth, grilled or boiled mochi, chicken or seafood. Making ozoni a deeply personal dish tied to family history and local culture.

In Japan, New Year’s meals are all about symbolism and hope for the year ahead. Alongside osechi ryōri (beautifully arranged celebratory foods), dishes like ozoni are eaten to pray for good health, longevity, and prosperity. The mochi represents strength and resilience, while the clear dashi soup symbolizes a fresh start.

This version of Ozoni Soup with chicken and clear Dashi is a simple, comforting style that’s easy to make at home, I grew up eating this type of soup. It uses kombu and katsuobushi for a light yet deeply flavorful broth, plenty of vegetables, and grilled mochi for a slightly crispy, fragrant finish. It’s perfect for welcoming the New Year or enjoying anytime you crave a taste of Japanese tradition.

RECIPE

Servings: 3-4

Time: 20 min

Ingredients:

For the Soup Base:

1/2 lb chicken thigh
Salt (for seasoning chicken)
6 cups water
2 pieces kombu
1 cup Katsuobushi (bonito flakes)
2 tbsp sake
2 tbsp soy sauce
1 tbsp mirin
Salt, to taste

Soup Ingredients:

Mochi (Japanese rice cakes)
1/8 napa cabbage
1/4 small daikon
1 small carrot

Instructions:

Make the soup base:
Add the water and kombu pieces to a pot and slowly bring to a boil over medium heat.
Once the dashi comes to a boil, remove the kombu.
Add katsuobushi and let it simmer gently for a few minutes.
Strain out the katsuobushi to create a clear dashi, then return the broth to the pot.
Prep the ingredients:
Cut the chicken thighs into bite-size pieces and lightly season with salt.
Cut napa cabbage into bite-size pieces.
Slice the daikon and carrot into 1/2 inch thick, shape them if you have cookie cutters
Make the soup:
Add the chicken thigh, daikon, and carrot to the dashi soup base.
Cook until the chicken begins to change color, then add the napa cabbage (it cooks quickly).
Season the soup with sake, soy sauce, mirin, and salt to taste.
Assemble
Grill the mochi on a toaster oven, grill, or pan until puffed and lightly golden on the outside.
Pour the hot soup into bowls and gently place the grilled mochi on top.

My Kitchen Tool:

**Grill Rack**

I use this ceramic grill rack to grill mochi and toast bread

SHOP MORE

Tips & Variations

Regional style: In eastern Japan (Kanto), ozoni is often made with clear dashi like this recipe. In western Japan (Kansai), a white miso–based ozoni is more common.
Vegetarian option: Skip the chicken and use shiitake mushrooms for a plant-based version.
Mochi safety tip: Cut mochi into smaller pieces, especially when serving kids, and enjoy it slowly while hot.
Not just for New Year: Ozoni is traditionally eaten during Oshōgatsu, but it’s also a comforting winter soup anytime of the year.