Vegan Kyoto-style ozouni (mochi soup) 

serves 2

Part of vegan osechi 2024.

ingredients 

• 2 marumochi (circle mochi)
• 75g sweet white miso
• 500ml vegan dashi (500ml kombu)
• 2tbsp vegan dashi (1tbsp shiitake, optional)
• 1 large or 2 small taro
• 2cm daikon, sliced 5mm thick, and cut into quarter slices
• 4 nejiriume carrots
• handful of mizuna, or spinach
• some mituba, or microgreen shoots
• yuzu, or lime

steps 

1. Pre-cook taro in boiling water until soft (if you made chikuzen’ni you pick a few taros out and rinse).
2. Make thin strips of yuzu or lime peel.
3. Carefully pre-cook carrots in boiling water, about 4 minutes.
4. Parboil mizuna or spinach quickly, cut in half and tie into a knot.
   
5. In a pot, put kombu broth and daikon, and cook until translucent.
6. In a bowl, add sweet white miso, ladle of kombu dashi, and 1 tbsp of shiitake dashi, and mix well.
7. Add the miso mixture into the pot, and simmer for 5 min.
8. Grill circle mochi, about 5 min.
   
9. Plate mochi and daikon in a bowl, pour the soup, then add mizuna, taro, carrots, yuzu, and mitsuba.