Ozoni (News Year’s Mochi Soup)

Mrs. Tooka Ida

• Osumashi (clear soup–see page 19)
• 6 pieces mochi
• 12 thin slices kamaboko
• ½ bunch horenso, spinach, mizuna or shingiku

Make clear soup.
Boil greens in slightly salted water, drain and cut in two-inch lengths. Broil mochi over low heat until puffed and soft.
Place mochi, two slices kamaboko, some greens in soup bowls and pour boiling soup over all.
One or two pieces of toasted nori, cut in one-inch squares, may be used instead of greens.