Japanese · Dinner
New Year Rice Cake Soup (Gluten-Free)
Chicken-based ozoni, a Japanese New Year soup built on clear kombu-bonito dashi with poached chicken thigh, pan-seared mochi, carrot, and mustard spinach. Gluten-free tamari replaces regular soy sauce, finished with scallion and yuzu peel for brightness and aromatic balance.
$6
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
412Calories
34.5gProtein
13.4gFat
39.2gCarbs
7gSugar
2.7gFiber
1508mgSodium
144mgChol
3.5gSat Fat
730mgPotassium
98mgCalcium
3.2mgIron
0.5mcgVitamin B12
12mgVitamin C
gluten-free
low-calorie
gluten-free
Instructions
1
Prep
Cut chicken thigh into bite-sized pieces, thinly slice carrot into flower shapes, and blanch and trim spinach into short lengths.
2
Simmer
Bring kombu-bonito dashi to a gentle simmer over medium heat, add chicken pieces, and cook 6–8 minutes until opaque throughout.
3
Season
Stir gluten-free tamari, mirin, and salt into the simmering broth; the liquid should turn pale gold and smell savory.
4
Simmer
Add carrot slices to the saucepan and simmer over medium-low heat 3–4 minutes until just tender when pierced with a fork.
5
Simmer
Toast mochi rice cake in a dry skillet over medium-high heat 3–4 minutes per side until puffed and light golden-brown.
6
Build
Place toasted mochi and blanched spinach in a serving bowl, then ladle hot chicken, carrot, and broth over the top.
7
Plate
Scatter scallion slices and lay yuzu peel across the surface; serve immediately while mochi is still warm and soft.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g boneless chicken thigh
- 2 cup480ml kombu-bonito dashi
- 2 tbsp2 tbsp gluten-free tamari soy sauce
- 2 tsp2 tsp mirin
- 1/2 tsp1/2 tsp salt
- 22 mochi rice cake (about 1.4 oz / 40g)
- 4 tbsp40g carrot
- 22 small handful (50g) spinach
- 22 scallion
- 22 thin strip yuzu or lemon peel
