MOCHI BALL SOUP - A TRADITIONAL NEW YEAR'S JAPANESE DISH

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

Provided by Jo Anne Sugimoto

Number Of Ingredients 24

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

Steps:

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.