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Ozoni (Japanese New Year’s Mochi Soup)

2

Product(s) Used

Special Diet

Course

Soup

Main Ingredient

Seafood

Occasion

Authentic Japanese, Holidays

Ingredients

  • 1 3/4 cup water
  • 1 piece Kombu (5g)
  • 1/2 cup Katsuobushi (dried bonito flakes)
  • 1 tbsp San-J Tamari Soy Sauce
  • 1 tbsp sake
  • Pinch of salt
  • 1/2 inch large carrot, cut into 1/8-inch-thick rounds
  • 1.75 oz spinach
  • 2 shrimp, with shells and heads on, deveined
  • 2 pieces Kiri mochi (Japanese cut rice cake)
  • 2 fresh shiitake mushrooms, stem removed
  • 2 slices kamaboko (fish cake), 1/8 inch thick

Directions

  • To make dashi, in a large pot, simmer water with dried kombu on medium-low heat for about 20-30 minutes, but don’t let the water boil. Remove the kombu from the pot and discard.
  • Turn up the heat to high and bring the water to boil, add katsuobushi to the pot, let it sink in the water and simmer for 30 seconds. Then turn off the heat and let it steep for 10 minutes.
  • Using a cheese cloth or a paper towel lined over a strainer, strain the dashi into a large bowl. Pour the dashi back to the pot and add San-J Tamari Soy Sauce, sake, and salt, and set aside.
  • Bring a medium pot of water to a boil. Cook carrot to tender for about 2 minutes, remove, and set aside.
  • Using the same boiling water, blanch spinach, cooking about 30 seconds. Take the spinach out, transfer it to cold water. Squeeze the spinach out excess water, cut into 1 1/2-inch lengths, and set aside.
  • In the same boiling water, cook shrimp for about 2 minutes or until cooked through.
  • Place mochi cakes in a toaster oven and toast until puffy. (mochi can be cooked in a frying pan over medium-heat.)
  • Heat the dashi mixture in a large pot. Once boiling, add the Shiitake pieces and simmer for about 4 minutes on low heat.
  • In each individual bowl, place a piece of mochi, shrimp, spinach, carrot, shiitake, and fish cake. Pour the soup over and serve.
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Spicy Noodle Soup in a Jar

1

Special Diet

Dairy-Free, Gluten-Free, Vegan, Vegetarian

Course

Soup

Main Ingredient

Tofu, Pasta & Noodles

Occasion

Quick & Easy

Ingredients

  • 2 tbsp chili garlic sauce
  • 1 tbsp San-J Organic Tamari 25% Less Sodium Soy Sauce
  • 2 tsp miso paste look for a gluten-free brand
  • 1/2 cup extra firm tofu, cut into cubes
  • 1/2 cup baby spinach
  • 1/2 cup shredded carrot
  • 2 ounces rice vermicelli noodles
  • 1 tsp black and white sesame seeds
  • 2 cups boiling water

Directions

  • Combine chili garlic sauce, Tamari, and miso in the bottom of a large jar.
  • Layer in tofu, spinach, carrots, rice noodles, and sesame seeds. Seal with a lid and keep cool until ready to eat.
  • When ready to eat, pour in boiling water and allow to sit for 3–5 minutes. 

* The Gluten Free recipes that appear in this website incorporate a variety of San-J's products that are Certified Gluten Free. Please be sure to consider the other ingredients to make sure they comply with your dietary needs and restrictions.