Ozoni soup is a traditional Japanese New Year dish made with mochi, vegetables, and a light dashi-based broth. This ozoni soup recipe is often the first meal of the year in Japan, meant to welcome good fortune, health, and new beginnings. If you’re looking for an authentic Japanese ozoni soup recipe or a comforting recipe for ozoni soup you can make at home, this version is gentle, clear, and simple.

What Is Ozoni? (Ozoni Meaning)

Ozoni (お雑煮) is a New Year soup centered around mochi, and it varies widely by region and household. The name reflects the spirit of the dish: a pot of assorted ingredients gently simmered together. That looseness is part of the tradition—ozoni is meant to adapt to what’s seasonal and what each home has available.

In eastern Japan, ozoni is often made with a clear, soy-seasoned dashi broth and square grilled mochi. In parts of western Japan, it’s more common to use a white miso broth and round mochi. There is no single correct version, only many regional and family styles.

The Meaning Behind Ozoni Ingredients

Ozoni is often described as “a bowl of wishes” — not in a strict way, but as a gentle reflection of what people hope for in the year ahead.

Daikon radish: A clean, fresh start for the new year; the white color is often linked to purity.
Carrot: A festive touch in color and shape, often used in celebratory New Year foods.
Chicken: A symbol of new beginnings and moving forward into a fresh year.
Kamaboko (fish cake): Red and white colors for celebration; sometimes associated with the first sunrise of the year.
Komatsuna (or other greens): Strength, vitality, and a wish for good health through the year.
Mitsuba: Often tied into knots to symbolize connection, continuity, and good fortune.
Mochi: Longevity and endurance; its stretchy texture is often associated with resilience and a long life.

Together, these ingredients turn ozoni into more than just a soup — they make it a simple, edible expression of intention.

Ingredients (Serves 2)

Ingredients
Kirimochi (rice cakes): 2 pieces
Chicken thigh: ⅓ lb, cut into small pieces
Daikon radish: 6 thin half-moon slices
Carrot: 6 thin flower-cut slices
Komatsuna (or spinach): 1 small bunch
Shiitake mushrooms: 2
Mitsuba: 2 stems
Kamaboko (fish cake): 2 slices

Broth
Water: 2 ½ cups (600 ml)
Dashi powder: 2 tsp
Sake: 2 tsp
Soy sauce: 1 tsp
Salt: ½ tsp
Sugar: ½ tsp

How to Make Ozoni — Instructions

Step 1: Cut Daikon & Carrot
Slice the daikon into thin half-moons. Slice the carrot thin and cut into flower shapes with a small cutter.

Step 2: Cut & Decorate Shiitake
Remove the stems and trim off the tough base. On the caps, make a shallow cross or small star pattern so they open slightly when cooked. Slice the stems thinly.

Step 3: Cut Chicken
Cut the chicken into small bite-size pieces.

Step 4: Blanch & Cut Komatsuna
Blanch the komatsuna for about 30 seconds, squeeze out excess moisture, and cut into about 1 inch (2.5 cm) pieces.

Step 5: Blanch & Tie Mitsuba
Blanch the stems for about 10 seconds to soften them. Fold each stem in half, make a loose loop, and gently pull the ends through to form a simple knot.

Step 6: Slice Kamaboko
Slice thinly and set aside.

Step 7: Build & Simmer the Soup
Add the water to the pot, then add the daikon and carrot, dashi powder, sake, soy sauce, salt, sugar, chicken, and shiitake. Simmer gently on medium-low heat for 10 minutes, until the chicken is cooked through and the vegetables are tender.

Step 8: Pan-Fry Mochi
Heat a small amount of oil in a frying pan over medium-low heat. Add the mochi and cook for 3–4 minutes per side, until puffed and lightly golden.

Step 9: Add Kamaboko to Soup
Add the kamaboko to the soup and heat for about 1 minute.

Step 10: Assemble & Finish
Pour the ozoni soup into bowls and top with komatsuna, mochi, and decorate with tied mitsuba.