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Ingredients

½ cup dried shiitake mushrooms 8 mochi rice cakes 4 cups water ⅜ ounce dashi-no-moto (broth seasoning) ¼ pound skinless, boneless chicken breasts, cut into small pieces 1 dash soy sauce, or to taste salt to taste 12 shrimp, peeled and deveined 2 cups coarsely chopped spinach (packed) 2 carrots, peeled and cut into matchstick-size pieces 1 (2-inch piece) daikon radish, peeled and sliced into rounds ¼ cup sliced bamboo shoots 1 (2-inch piece) kamaboko (fish paste cake), thinly sliced

Nutrition Info

347.8 calories carbohydrate: 63.5 g cholesterol: 63.4 mg fat: 1.7 g fiber: 6.4 g protein: 20.5 g saturatedFat: 0.4 g servingSize: - sodium: 189.1 mg sugar: 3.4 g transFat: : - unsaturatedFat: : -

Place mushrooms in a bowl and cover with warm water, let soak, about 15 minutes. Drain and squeeze out water from mushrooms, slice.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler on high. Place mochi on a baking sheet.
Broil mochi, turning frequently, until inflated, crisp, and slightly browned, about 5 minutes. Cut into 1-inch strips.
Combine water and dashi-no-moto in a large saucepan, bring to a boil. Reduce heat and simmer until dashi is dissolved, 2 to 3 minutes. Add chicken, soy sauce, and salt, simmer until chicken is no longer pink in the center, about 15 minutes.
Mix shrimp, mushrooms, spinach, carrots, daikon radish, and bamboo shoots into chicken mixture, simmer until vegetables are tender and shrimp is cooked through, about 10 minutes.
Divide mochi strips among 4 bowls and top with soup. Garnish soup with kamaboko slices.

4 servings

Ozoni soup is traditionally eaten on New Year's Day in Japan. The literal translation means a variety of ingredients boiled together.