Ozoni (New Year Soup With Rice Cakes)

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* Exported from MasterCook *

 

Ozoni (New Year Soup With Rice Cakes)

 

Recipe By : Vegetarian Celebrations, by Nava Atlas, page 10

Serving Size : 6 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***DASHI***

(stock)

2 pieces kombu -- (sea vegetable)

about 3 by 5 inches

6 dried shiitake mushrooms -- up to 8

***REMAINING INGREDIENTS***

1 package mochi -- (sticky rice cakes)

1 large leek

white and palest green parts only

chopped and well rinsed

1 large carrot

cut into 1-inch matchsticks

1/2 pound fresh spinach -- rinsed

stemmed and coarsely chopped

2 tablespoons soy sauce or tamari -- to taste, up to 3

freshly ground pepper -- to taste

2 thinly sliced scallions -- for garnish

6 thin strips lemon peel -- for garnish

 

6 servings

 

Every region in Japan has its variation of New Year Soup: this is the

Tokyo-style version. The common element among the regional variations of

this soup is mochi, chewy cakes of pounded sticky rice.

 

Combine the kombu, mushrooms, and 6 cups of water in a soup pot. Bring to

a boil, then remove from the heat and let stand, covered, for 30

minutes. Remove the kombu and discard or save for another use. Remove the

mushrooms with a slotted spoon. Cut off and discard the tough stems, then

slice the caps and set aside.

 

Break the mochi along the serrations to divide into 6 pieces. Bake in a

preheated 450-degree oven or in a 500- degree toaster oven for 10 minutes,

or until the cakes are puffed and lightly browned. When they are cool

enough to handle, cut each cake into 4 small, square pieces and divide

among 6 bowls.

 

In the meantime, add the leek and carrot to the dashi and bring to a

boil. Simmer gently, covered, until the vegetables are crisp-tender, about

10 minutes. Stir in the spinach and sliced mushroom caps. Season to taste

with soy sauce and pepper. Simmer just until the spinach is wilted. Ladle

the soup over the rice cakes in each bowl and garnish each serving with

some sliced scallion and a curled strip of lemon peel. Serve at once.

 

Calories: 114, Carbohydrate: 23 g, Total fat: 9 g, Cholesterol: 0 g,

Protein: 4 g, Sodium: 531 mg.

 

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