Japanese Good Luck Soup (Ozoni) Recipe for New Year's Day

Japanese good luck soup, or ozoni, is a New Year’s soup built around chewy mochi rice cakes in a savory broth, often with chicken and vegetables. Regional and family versions vary across Japan; this clear dashi version is satisfying without being complicated, and the mochi is traditionally associated with New Year’s celebrations and good fortune.

Ingredients

6 cups (1.4 L) water
1 piece dried kombu, about 4 inches (10 cm) square (roughly 8 g)
1 loosely packed cup (10 g) katsuobushi, or dried bonito flakes
8 oz (225 g) boneless, skinless chicken thighs, cut into bite-size pieces
4 oz (115 g) daikon radish, peeled and cut into thin quarter-moons
1 small carrot, about 3 oz (75 g), peeled and cut into thin rounds or half-moons
4 fresh shiitake mushrooms, about 2 oz (60 g), stems removed and caps sliced
2 cups (60 g) chopped komatsuna, Japanese mustard spinach, or baby spinach
2 teaspoons (10 ml) Japanese soy sauce
1 tablespoon (15 ml) mirin
¼ teaspoon fine salt (about 1.5 g), plus more to taste
4 pieces kirimochi, about 7 oz (200 g) total, usually one piece per person
2 tablespoons (10 g) thinly sliced scallion, for serving
1 teaspoon (2 g) finely sliced yuzu peel, optional

Kombu and katsuobushi make a traditional Japanese dashi with a clean, savory flavor. If either is difficult to find, use 5 cups (1.2 L) prepared instant dashi according to its package directions; the result will be convenient and flavorful, though the broth may taste saltier, so season carefully. For a vegetarian version, use kombu dashi and leave out the bonito and chicken, as described under Variations.

Instructions

Prepare the ingredients. Cut the chicken and vegetables as listed, keeping the chicken on a separate board from ready-to-eat garnishes. Rinse the komatsuna or spinach and drain it well. Set out the mochi so it is ready to toast while the soup simmers. Thin, similar-size vegetable pieces cook evenly and are easy to pick up with chopsticks or a spoon.
Make the dashi. Put the water and kombu in a medium pot over medium heat. Warm for about 8 to 10 minutes, watching closely; remove the kombu just before the water reaches a full boil, since boiling it can make the broth cloudy or slippery. Turn off the heat, stir in the katsuobushi, and let it steep for 5 minutes. Strain through a fine-mesh sieve into a heatproof bowl, then return the clear broth to the pot. Discard the used flakes and kombu.
Cook the chicken and firm vegetables. Bring the dashi to a gentle simmer. Add the chicken, daikon, carrot, and shiitake. Simmer gently for about 10 to 12 minutes, skimming any foam from the surface if you want a clearer broth. Check the thickest chicken piece with a food thermometer; USDA FSIS guidance calls for poultry to reach a safe minimum internal temperature of 165°F (74°C). If it has not reached that temperature, continue simmering and check again.
Season and add the greens. Stir in the soy sauce, mirin, and salt. Taste the broth and adjust with a little more salt or soy sauce if needed, keeping in mind that the mochi is mild and the soup should taste savory but not overly salty. Add the komatsuna or spinach and simmer for about 1 minute, just until wilted and bright green. Turn the heat to low while you toast the mochi.
Toast the mochi. While the soup simmers, heat a clean, dry skillet over medium-low heat. Add the mochi in a single layer and toast for about 3 to 4 minutes per side, turning as needed, until puffed in places and golden on the outside. Cooking time varies with the thickness and type of mochi, so lower the heat if the surface darkens before the center softens. A toaster oven can also work; follow the package directions and watch closely because mochi can expand.
Serve at once. Put one hot piece of mochi in each bowl and ladle the chicken, vegetables, and broth over it. Finish with scallion and, if available, a little yuzu peel. Serve while the mochi is soft and the greens retain their color. Mochi is very sticky and chewy: cut it into manageable bites at the table, and take care when serving it to children or anyone who may have difficulty chewing or swallowing.

Tips

Keep the broth below a hard boil. A gentle simmer cooks the chicken and vegetables without making the dashi cloudy. If the pot starts bubbling vigorously, lower the heat; a clear broth is a hallmark of this particular style, though home recipes differ.
Use a practical dashi substitute thoughtfully. Instant dashi is a useful shortcut, but some mixes contain salt or other seasonings. Prepare it as directed, taste before adding the recipe’s salt, and adjust the soy sauce only after the chicken and vegetables have cooked.
Choose the greens you can find. Komatsuna is a traditional-feeling choice, but baby spinach is easy to source and cooks quickly. If using mature spinach or another sturdy green, slice it into bite-size pieces and simmer just until tender rather than letting it turn dull and limp.
Toast mochi separately. Putting raw mochi straight into the soup can make the broth cloudy and overly thick as the rice cake softens. Toasting it in a dry pan gives it a pleasant browned surface; add it to bowls just before serving so it does not sit and dissolve.

Serving Suggestions

Ozoni is commonly served as part of a Japanese New Year meal, but this soup can also be a warm lunch or a light dinner. Set out small bowls of pickled vegetables, such as takuan or cucumber pickles, for a crisp, tangy contrast. A bowl of steamed rice is optional because the mochi already provides a substantial rice element; offer rice if you want a fuller meal or are serving people who prefer less chewy mochi.

For a composed presentation, divide the vegetables and chicken among the bowls first, place the toasted mochi on top, and pour the hot broth around it. Scallion adds a fresh, mild onion note, while a few fine shreds of yuzu peel contribute a fragrant citrus accent. If yuzu is unavailable, omit it rather than replacing it with a large amount of lemon zest, which has a sharper flavor. Keep extra broth warm and let each person decide how much to pour over the mochi.

Variations

Ozoni has many regional and household versions, so the ingredients are flexible. In parts of Japan, the broth is clear and soy-seasoned, as in this recipe; elsewhere, cooks use miso or a different local style of broth. Some versions include taro, burdock, kamaboko fish cake, or other greens. These are options, not requirements. Add thinly sliced taro with the daikon so it has time to soften, or add fish cake near the end just to warm it through.

For a vegetarian bowl, omit the chicken and bonito flakes. Make kombu dashi by warming the kombu in the water as directed, then removing it before the water boils; add an extra 4 oz (115 g) of shiitake or a handful of sliced firm tofu if you want more substance. Use a vegetarian dashi powder only after checking its ingredients, since some contain bonito. The vegetarian broth will be lighter and less smoky, so season it to taste rather than trying to make it identical to the chicken version.

For a miso variation, cook the chicken and vegetables in dashi without the soy sauce, then dissolve 2 to 3 tablespoons (30 to 45 g) of miso into a small bowl of hot broth and stir it back into the pot off the heat. Start with less miso, taste, and add more if needed; boiling miso can dull its aroma. If you cannot find kirimochi, use another plain, packaged Japanese rice cake intended for cooking. Regular rice, dumplings, or noodles are not close substitutes in texture, but they can make a pleasant soup inspired by the same flavors.

Storage and Reheating

For the best texture, store the broth and toppings separately from the mochi. Let the soup cool briefly, then refrigerate it within 2 hours in a covered, shallow container. Cooked chicken soup keeps for 3 to 4 days in the refrigerator. If you have already added mochi, it will soften and may thicken the broth as it sits; it is still usable, but it will not have the freshly toasted texture. Refrigerate leftover mochi according to its package directions.

Reheat only the portion you plan to eat in a saucepan over medium heat, stirring occasionally, until it is steaming throughout. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check the soup with a food thermometer. Avoid repeatedly cooling and reheating the full pot. For freezing, freeze the soup without mochi in a freezer-safe container for up to 2 months for best quality. Thaw it overnight in the refrigerator, reheat to 165°F (74°C), then toast fresh mochi for serving. Do not leave the soup at room temperature for more than 2 hours.

Frequently Asked Questions

What makes ozoni a good luck soup?

Ozoni is associated with Japanese New Year meals, and mochi is traditionally connected with celebration and good fortune. The exact customs and ingredients vary by region and household. Calling it good luck soup describes its festive role and symbolism, not a guaranteed effect from eating it.

Can I make ozoni ahead of time?

Yes. Make the broth and cook the chicken and vegetables up to 3 days ahead, then cool and refrigerate them promptly. Reheat the soup to 165°F (74°C) before serving, and toast the mochi just before it goes into the bowls. That keeps the rice cakes from becoming soft and sticky in storage.

Can I use instant dashi instead of kombu and bonito?

Yes. Prepare enough instant dashi to replace the strained broth, following the product’s directions. Since mixes vary in saltiness and strength, taste the soup after adding the chicken and vegetables before adding the measured salt or extra soy sauce. It will be a convenient alternative, although the flavor may not be exactly the same as freshly steeped dashi.

What can I use if I cannot find kirimochi?

Look for plain Japanese mochi or kirimochi in the refrigerated or frozen section of an Asian grocery store, and follow the package instructions if its size differs. Plain rice cakes made for cooking are the closest choice. If none are available, you can serve the chicken-and-vegetable dashi as a soup without mochi, or add cooked rice for a different but practical meal.

Can this recipe be made without meat or fish?

Yes. Use kombu-only dashi, omit the chicken and bonito, and add extra shiitake or tofu if desired. Check the label on any instant stock or miso, because some products contain fish. The result will have a lighter, more vegetable-forward broth, while toasted mochi still gives each bowl its characteristic chewy centerpiece.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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Japanese Good Luck Soup (Ozoni) Recipe for New Year’s Day