Miso Soup with Mochi is a typical miso soup with tofu and green onions topped with a toasted mochi rice cake. It’s similar to Ozoni (a special soup for New Year), but it’s a lot more casual. Leftover dry mochi from the pantry is cooked in a toaster oven and added to the soup. You can make any miso soup recipes and just add the toasted mochi, too.
We tend to get bags of dry mochi during winter to eat around the New Year’s Day. Throughout the winter, dry mochi are used for Ozoni soup (for new year), cooked with a variety of toppings (see the Variations of Mochi Recipe), or eaten as sweet desserts such as Zenzai. Then when springtime comes, we tend to have a few pieces of dry mochi forgotten in the pantry. This is a great way to use the mochi left in the pantry anytime of the year!
Video
Equipment
Ingredients
- 4 cups Dashi (cooked from scratch or use a packet like this)
- 1 package tofu (cubed)
- 2-3 green onions (cut diagonally)
- 4 tbsp miso paste
- 4 pieces mochi (dry, round or rectangle)
Instructions
- Bring the Dashi stock to a boil and add the cubed tofu and chopped green onions. Cover and simmer for 3 minutes.
- Dissolve the miso paste in the soup and keep warm.
- Toast the mochi in a toaster oven until for about 5 minutes until they puff up and lightly brown. Serve the miso soup in a bowl and top with the toasted mochi.
