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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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

Directions Step-By-Step

1
In a medium pot combine water, shrimp, salt, bouillon and daikon. Boil until bouillon cubes are dissolved. Turn down to simmer.
2
In 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.
3
In 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.
4
Turn 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.
5
Variations and options: you can add vegetables, such as carrots, watercress, spinach, chinese cabbage, chinese squash, mustard cabbage, etc.
6
Serve hot in soup bowls, garnish with fish cake, green onions, chinese parsley.

About this Recipe

Course/Dish: Other Soups