Japanese · Dinner
New Year Rice Cake Soup
A lighter take on ozoni, the Japanese New Year mochi soup, built on a clear dashi-soy broth with poached chicken breast, one pan-seared rice cake, napa cabbage and scallion. Fat is trimmed to skimmed dashi and a bare drizzle of oil, keeping the comforting rice cake centerpiece intact.
$4
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
372Calories
48.6gProtein
8.9gFat
24.1gCarbs
4.8gSugar
1.3gFiber
1215mgSodium
132mgChol
1.9gSat Fat
790mgPotassium
65mgCalcium
2.1mgIron
0.4mcgVitamin B12
14mgVitamin C
Goes well with
Hot Green Tea
local
Warm Sake
international
low-calorie
protein-rich
gluten-free-adaptable
low-calorie
Instructions
1
Prep
Slice the chicken breast thinly, slice the napa cabbage and scallion, and grate the ginger, laying everything out beside the stove.
2
Crisp
Heat a small non-stick skillet over medium heat and sear the mochi rice cake 3 to 4 minutes per side until it puffs and shows golden spots.
3
Simmer
Pour the dashi into a saucepan over medium heat and bring to a gentle simmer, about 4 minutes, until small bubbles rise steadily.
4
Poach
Add the chicken breast and napa cabbage to the simmering dashi and cook 5 to 6 minutes over medium-low heat until the chicken turns opaque white throughout, skimming foam to keep the broth clear.
5
Season
Stir the soy sauce, mirin and ginger into the broth and simmer 1 minute over low heat until the aromas meld.
6
Plate
Place the seared rice cake in a deep bowl, ladle the hot broth, chicken and cabbage over it, and scatter the scallion on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast
- 3 cups720ml dashi
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp mirin
- 22 small mochi rice cake (about 50g)
- 5 oz140g napa cabbage
- 22 scallion
- 1 tsp1 tsp fresh ginger
- 2 tsp2 tsp neutral oil
