Ozoni soup is one of the main dishes eaten during the Japanese New Year’s celebration. Reminiscent of udon soup, but with mochi standing in for the noodles, it is simple, soothing, and satisfying. This version is the one that New York’s EN Japanese Brasserie serves during its New Year’s festivities.
What to buy: Dashi-no-moto is the instant form of dried bonito (tuna) flakes used to make Japanese soup stock and can be found in most Japanese markets.
Heat the broiler to high and arrange a rack in the upper third of the oven. Place mochi on a baking sheet and broil, turning frequently, until inflated, crisp, and slightly browned, about 5 minutes. Cut into 1-inch strips and set aside.
Combine dashi-no-moto and water in a large saucepan and bring to a boil over medium heat, stirring to dissolve the dashi. Add soy sauce, salt, vegetables, and chicken and reduce to a simmer. Cook until vegetables are tender and chicken is cooked all the way through, about 15 minutes.
Divide mochi strips among four bowls, ladle hot soup over them, and serve.