MOCHI BALL SOUP - a traditional New Year's Japanese dish

Jo Anne Sugimoto

By
@sugarnspicetedibears

My grandma and mom used to make this soup mostly during New Year's Eve. There are many variations to this soup. This is the way that I prepare it, so let your imagination fly with this. I can't find a nice photo for this dish, so I just took a photo of my japanese kokeshi doll. I will post a photo when I do make this dish for New Year's. Enjoy!


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Rating:
★★★★★ 2 votes
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Ingredients

DASHI OR CLEAR BROTH

2
quarts hot water
1/2 c
dried shrimp
salt to taste
4
chicken bouillon cubes
1 1/2 c
daikon, turnips, cut into julienne strips

MOCHI BALLS

2 c
mochiko
1 c
cooked ham, finely diced
1 tsp
salt
pepper to taste
1 c
chicken broth

PORK BALLS

2 c
ground pork
1/4 c
waterchestnuts, finely minced
1 tsp
shoyu (soy sauce)
1
egg, slightly beaten
1 tsp
oyster sauce
1 Tbsp
cornstarch
salt and pepper to taste

GARNISHES:

fish cake, sliced
green onions, chopped fine
chinese parsley, chopped fine

Step-By-Step

1In a medium pot combine water, shrimp, salt, bouillon and daikon. Boil until bouillon cubes are dissolved. Turn down to simmer.

2In a medium bowl, combine mochiko, ham, salt and pepper, mix together. Gradually add the chicken broth to make dough. Form 1/2 inch dough balls, use mochiko on your hands so the dough does not stick and make a mess.

3In a medium bowl, combine all the ingredients to make 1/2 inch pork ball. Slightly dampen your hands with water so the pork does not stick.

4Turn your soup stock heat back up and add all the mochi balls and pork balls. Cook for 4 to 6 minutes, and until the mochi balls start floating to the top.

5Variations and options: you can add vegetables, such as carrots, watercress, spinach, chinese cabbage, chinese squash, mustard cabbage, etc.

6Serve hot in soup bowls, garnish with fish cake, green onions, chinese parsley.

About this Recipe

Course/Dish: Other Soups