Mushroom soup with Mochi Islands
This immune boosting soup was inspired by Ozoni, the traditional Japanese soup eaten to celebrate the New Year. Some of the ingredients are a bit exotic but should be easily found at most Asian markets or health food stores.
4 cups bone broth
1oz Dried sliced shitake mushrooms
1 Enoki, bunch
1⁄4 cup arame seaweed
1/4 cup bonito flakes
5 cloves black garlic, finely chopped
1 tbsp sesame oil
1 (1-inch) piece fresh ginger, finely chopped
1 clove garlic, minced
4 Mochi cubes
Salt to taste
Preheat the oven to 400 F.
Reconstitute shitake mushrooms and arame with 2 cups boiling water. In a large pot, heat sesame oil and add onion, ginger and the garlics. Saute for 10 minutes until the onion is light brown. Then add the bonito flakes, stock, shitake mushrooms and arame along with the soaking liquid. Cook for another 10 minutes. Chopped the bottom of the enoki muhrooms and add the enoki mushrooms and continue to simmer for 10 minutes.
Meanwhile, bake mochi in the oven about 5 minutes until the Mochi has expanded like a a balloon. Once the mochi and soup have finished cooking, ladle soup into bowls and float mochi on top.