Zoni: New Year’s Traditional Soup

Zoni Directions

• Create Rich Chicken Broth
  Add 800ml water to a pot and bring to a boil. Add 100g bite-sized chicken thigh pieces and cook on medium heat, occasionally skimming foam from the surface. Continue simmering for 20-30 minutes to extract flavor. Add 5g dashi granules, 1/2 tablespoon soy sauce, 1 teaspoon salt, and 2 teaspoons sake. Adjust seasoning to taste for a well-balanced broth.
• Prepare Vegetables Properly
  Meanwhile, parboil root vegetables until partially tender: cut 50g daikon into half-moon slices, cut 30g carrot into decorative shapes or half-moons, and slice 50g taro root into rounds. Cooking these separately ensures they maintain their individual textures in the final soup. Shiitake mushrooms can be added directly to the broth.
• Combine Components
  Add shiitake mushrooms to the broth and bring to a boil. Add pre-cooked daikon, carrot, and taro root. Simmer gently until vegetables are tender but still hold their shape, about 5-7 minutes. The vegetables should retain their distinct flavors while absorbing the savory broth.
• Prepare Rice Cakes
  For softer mochi, add rice cakes directly to the hot soup to cook until soft and puffy, about 2-3 minutes. For firmer texture, toast or grill rice cakes separately until slightly puffy and browned, then add to individual serving bowls just before pouring hot broth over them.
• Finish With Greens
  Blanch 80g komatsuna (Japanese mustard spinach) or other leafy greens in boiling water for 30 seconds. Cut into 3-4cm lengths. Add to the soup just before serving to maintain bright color and fresh texture.
• Garnish Elegantly
  Ladle soup into serving bowls, ensuring each portion contains chicken, vegetables, and rice cake. Garnish with thin strips of yuzu peel for a fragrant citrus accent that brightens the rich soup. The yuzu's aromatic oils provide a traditional seasonal touch.