This classic Japanese soup is commonly served at New Year, but can be enjoyed all year round.
Serves 5-6
Ingredients:
1 burdock root
1 large carrot
2 litres dashi
8 Clearspring Shiitake Mushrooms or Maitake, soaked and sliced
1 tablespoon Clearspring Mikawa Mirin
3 spring onions, trimmed and cut into 2cm lengths
4 Chinese cabbage, Swiss Chard or spinach leaves, chopped
6 pieces mochi
4 tablespoons Clearspring Sweet White Miso OR 2 tablespoons Clearspring Soya Sauce
Method:
1. Scrub the burdock, cut into 5cm julienne strips, and place in cold water to prevent discoloration. Cut the carrot in a similar way, but a bit thicker. Drain the burdock and add it to the dashi in a saucepan. Simmer for 15 minutes over a medium heat, then add the carrots and mushrooms. Simmer for 10 more minutes.
2. Add the mirin, spring onions and greens, and cook for 5 more minutes. While the soup is cooking, place the mochi onto a lightly oiled baking sheet. Bake at 180°C/ Gas Mark 4 until slightly brown and puffy. Check regularly to see if they’re done. It will take about ten minutes. When they’re ready, take the mochi out of the oven, and cut into bite-sized pieces.
3. When the cabbage is just tender, add the mochi and gently simmer for 1 more minute. If you’re using shoyu, now’s the time to add it. If you’re using miso, dissolve the miso paste in a little bit of the broth before adding it to the soup. Let the soup sit for a couple of minutes before serving.
