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Ozoni (Japanese Miso Soup)

Updated: Apr 11

(Kaylee Correa)


4 dried shitake mushrooms

handul of ebe (dried shrimp)

3 - 4 pieces kombu (dried kelp), each 6 x 6 inches, brushed clean

5 - 6 T. shoyu (soy sauce)

1 large daikon radish, peeled and cut into half-moon slices

6 mochi (sweet rice cakes)

1 bunch mizuna, cut into strips

Soak shitake mushrooms in water to soften, then drain, slice, and set aside.

Soak kombu to soften, then drain, and set aside.

Fill a 10 – 12 inch pot 3/4 full with water.

Add ebe, bring water to boil, and cook for about 5 minutes.

Add kombu and continue to boil for about 5 – 8 minutes.

Remove and discard kombu, and continue to cook for 5 more minutes over high heat.

Lower heat to medium and add shoyu, daikon, shitake mushrooms, and mochi.

Allow mochi to soften.

Serve with mizuna.


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