Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, [farmhouse recipe] ozōni mochi soup (with kyoto-style white miso). One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

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To begin with this recipe, we must first prepare a few components. You can cook [farmhouse recipe] ozōni mochi soup (with kyoto-style white miso) using 11 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make [Farmhouse Recipe] Ozōni Mochi Soup (with Kyoto-Style White Miso):

1. Prepare 80 grams White miso
2. Get 4 pieces Round mochi
3. Take 2 Taro roots
4. Get 4 cm Daikon radish
5. Make ready 4 cm Carrot
6. Prepare 50 grams Spinach
7. Prepare 5 grams Bonito flakes
8. Take 1 Yuzu peel
9. Make ready A
10. Make ready 400 ml Water
11. Get 3 cm Kombu

Instructions to make [Farmhouse Recipe] Ozōni Mochi Soup (with Kyoto-Style White Miso):

1. To prep the ingredients, slice the carrot and daikon radish into 1-cm thick rounds, cut them into preferred shapes, then boil in water until tender.
2. Remove the skin from the taro roots, rub in some salt to remove the viscous texture, rinse, then boil in water until tender.
3. Parboil spinach in hot water for about 40 seconds, quickly rinse under running water, squeeze excess water, then chop into 4-cm long pieces.
4. It's convenient to prepare the ingredients, then stock them in resealable containers. I prepare them the day before New Year's Day.
5. Put the A ingredients in a pot, bring to a boil over medium heat, simmer for 10 minutes, remove the kombu seaweed, then strain the miso into the soup with a strainer.
6. Microwave the mochi until tender, add to the pot and simmer for about 1 minute. When adding in the vegetables cold, heat them in a strainer to keep them separate from the soup, (to make ease the process of evenly transferring them to individual dishes).
7. Serve the mochi and the soup in individual bowls, add the daikon, carrot, taro root, spinach, and bonito flakes on top, garnish with yuzu peel and serve.

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