Vegetables in Rice Cake Soup

Name: Vegetables in Rice Cake Soup (Miso Zōni )
Yield: Serves 4.
Cuisine: Japan
Ingredients: 4 omochi (glutinous rice cakes); ¼ teaspoon salt; 1 scant teaspoon soy sauce; 3–3½ cups dashi (Basic Soup Stock); 4 omochi (glutinous rice cakes); 1 small bunch chrysanthemum leaves or dandelion greens (about 10 stalks); 1 small bunch chrysanthemum leaves or dandelion greens (about 10 stalks); 2–2½ tablespoons Saikyō miso (light bean paste); 2–2½ tablespoons Saikyō miso (light bean paste); 3–4 inches carrot; 5–6 inches daikon (Japanese white radish); 5–6 inches daikon (Japanese white radish)

Miso Zōni

Preparation info

Serves
4
.

Difficulty
Medium

Appears in

At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

About

A regional variation on the theme, vegetables and soft rice taffy float in a light-bean-paste-thickened soup.

Ingredients

3–3½ cups dashi (Basic Soup Stock)
1 scant teaspoon soy sauce
¼

Asia
Japan
Pescatarian
Soup

Method

Heat the basic soup stock and season it with the soy sauce and salt. Peel the radish and slice it into ½-inch-thick half moons (han gétsu-giri cutting). Peel the carrot and slice it into ¼-