45+ Hearty New Years Japanese Soup Recipes for a Joyous

As the New Year approaches, many of us are drawn to traditions that bring comfort, warmth, and good fortune to our tables.

In Japan, soups hold a special place in New Year celebrations, symbolizing renewal, health, and longevity.

Each bowl, whether simple or elaborate, carries unique flavors and ingredients with deep cultural significance.

From savory, miso-based soups to hearty bowls filled with nourishing root vegetables, New Year’s soups provide a rich culinary journey to welcome the year ahead.

In this collection of 45+ Japanese New Year’s soup recipes, we’ll explore an array of traditional and modern creations.

These soups offer diverse ingredients, textures, and health benefits, making them ideal for festive meals or comforting family gatherings.

Whether you’re familiar with classic Japanese soups or new to these dishes, you’ll find plenty of inspiration for adding a touch of Japanese warmth and tradition to your New Year’s menu.

45+ Hearty New Years Japanese Soup Recipes for a Joyous

Celebrating the New Year with Japanese soups is a delicious way to bring cultural traditions and heartfelt warmth to your table.

Each of these 45+ Japanese New Year’s soup recipes has been thoughtfully curated to inspire joy, health, and prosperity for the coming year.

Whether you’re savoring a hot bowl of Ozoni with chewy mochi or enjoying the richness of a creamy Kabocha soup, these dishes remind us of the beauty in seasonal ingredients and mindful preparation.

As you prepare these soups, enjoy the meditative process of simmering, seasoning, and assembling each bowl.

From classic recipes to creative variations, these soups are more than just meals—they’re expressions of tradition, love, and celebration.

So gather your loved ones, fill your bowls with warmth, and toast to a happy, healthy New Year filled with delicious blessings. Kanpai!

Ozoni (Traditional Japanese Mochi Soup)

Ozoni is a classic Japanese New Year’s soup that showcases mochi rice cakes, symbolizing prosperity and good fortune. Each region of Japan has its unique way of preparing Ozoni, with various ingredients that hold special meanings for the coming year. This comforting and flavorful soup includes a savory dashi broth, tender mochi, and seasonal vegetables, making it a beloved way to start the new year in Japan.

Ingredients:

• 4 cups dashi broth
• 1-2 pieces of mochi per serving
• 4 shiitake mushrooms, sliced
• 1 small carrot, thinly sliced into rounds
• 4-6 spinach leaves
• 2-3 pieces of Japanese radish (daikon), sliced
• 1-2 green onions, chopped
• Soy sauce and salt, to taste

Instructions:

1. Prepare the Dashi Broth: In a pot, bring the dashi broth to a gentle boil. Add soy sauce and a pinch of salt to taste.
2. Cook the Vegetables: Add the sliced shiitake mushrooms, carrots, and daikon to the broth. Simmer for about 5-7 minutes until the vegetables are tender.
3. Add Mochi: Place the mochi in the broth and cook until soft and chewy, about 3-4 minutes.
4. Add Spinach and Green Onion: Add spinach and chopped green onion in the last minute of cooking, allowing them to soften slightly.
5. Serve: Ladle the soup into bowls, ensuring each bowl has a piece of mochi, and garnish with additional green onions.

Ozoni is a deeply rooted part of Japanese New Year traditions and holds great symbolic value. This nourishing soup brings comfort and a sense of prosperity for the year ahead. Each bowl combines flavors, textures, and symbolism that are truly worth savoring on New Year’s Day.

Toshikoshi Soba Soup (New Year’s Eve Soba Soup)

Toshikoshi Soba, meaning “year-crossing soba,” is a traditional dish enjoyed on New Year’s Eve to symbolize letting go of the past year’s hardships and embracing the fresh start of the New Year. Soba noodles, known for their long, thin shape, represent longevity and resilience. This dish combines savory dashi broth with hearty soba noodles and toppings that highlight the clean, comforting flavors of Japanese cuisine.

Ingredients:

• 4 cups dashi broth
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp sugar
• 200g soba noodles
• 2 green onions, finely chopped
• 4 slices kamaboko (Japanese fish cake)
• A handful of spinach leaves
• Optional: tempura shrimp or vegetable tempura

Instructions:

1. Prepare the Broth: In a pot, bring the dashi broth to a simmer. Add soy sauce, mirin, and sugar, stirring until the sugar dissolves.
2. Cook Soba Noodles: In a separate pot, cook soba noodles according to package instructions. Drain and rinse them in cold water to prevent sticking.
3. Combine Ingredients: Add the soba noodles to the dashi broth. Simmer gently to warm the noodles and blend flavors, about 1-2 minutes.
4. Add Toppings: Place the kamaboko slices and spinach leaves in the soup just before serving. For added flavor, garnish with green onions and optional tempura on top.
5. Serve: Ladle the soup into bowls, ensuring even distribution of noodles and toppings.

Toshikoshi Soba soup is a meaningful, symbolic dish that prepares the spirit and body for the New Year. The flavors of the broth, paired with the chewy soba and delicate toppings, make it a beautiful tradition to embrace. Enjoying this soup is a simple but powerful way to reflect on the year past and welcome the fresh possibilities ahead.

Zoni-Style Udon Soup with Chicken and Vegetables

Inspired by Ozoni, this Zoni-style Udon Soup is a heartier take on the traditional New Year’s soup with the addition of thick, chewy udon noodles and tender chicken. This comforting bowl features a dashi-based broth seasoned with soy sauce and mirin and packed with nourishing ingredients like mushrooms, greens, and daikon. It’s a filling, flavorful way to celebrate the New Year with loved ones.

Ingredients:

• 4 cups dashi broth
• 200g udon noodles
• 100g chicken thigh, cut into bite-sized pieces
• 4 shiitake mushrooms, sliced
• 1 small carrot, sliced into rounds
• 4-5 slices daikon radish
• 1 bunch of mitsuba (Japanese parsley) or spinach
• 1-2 tbsp soy sauce
• 1 tbsp mirin
• Salt, to taste

Instructions:

1. Prepare the Broth: In a large pot, bring the dashi broth to a simmer. Add soy sauce, mirin, and a pinch of salt for seasoning.
2. Cook Chicken and Vegetables: Add the chicken pieces to the broth and cook for 5-7 minutes or until no longer pink. Add mushrooms, carrots, and daikon, and cook until tender, about 5 more minutes.
3. Add Udon Noodles: In a separate pot, cook the udon noodles according to package instructions. Drain and add them to the broth with the other ingredients.
4. Finish with Greens: In the last minute, add mitsuba or spinach to the pot, just enough to soften.
5. Serve: Ladle the soup into bowls, making sure each bowl has a good mix of noodles, chicken, and vegetables. Serve hot.

This Zoni-style Udon Soup is a delightful adaptation of traditional Japanese New Year’s soups, adding a hearty twist with udon noodles and tender chicken. It’s a comforting dish that combines essential Japanese flavors with textures that warm both body and soul. Perfect for gatherings, this soup brings a sense of renewal, good health, and joy to start the New Year.

Shiruko (Sweet Red Bean Soup with Mochi)

Shiruko is a comforting sweet soup made from smooth red bean paste and chewy mochi. Traditionally enjoyed during New Year celebrations in Japan, Shiruko symbolizes warmth and togetherness. With its sweet flavor, this soup is often served as a dessert or a delightful treat, making it perfect for gatherings and a unique addition to New Year’s festivities.

Ingredients:

• 1 cup sweet red bean paste (anko)
• 3 cups water
• 2-3 pieces of mochi
• A pinch of salt
• Optional toppings: a small sprinkle of yuzu zest or roasted soybean powder (kinako)

Instructions:

1. Make the Red Bean Soup: In a pot, combine the red bean paste and water. Bring to a gentle simmer, stirring occasionally to blend the paste with the water. Add a pinch of salt to enhance the sweetness.
2. Add Mochi: Add the mochi pieces to the soup and cook until soft, about 2-3 minutes. If using grilled mochi, toast it separately until golden brown, then add it to the soup for a smoky flavor.
3. Serve: Ladle the soup into bowls, ensuring each serving has mochi. Garnish with yuzu zest or kinako powder, if desired.

Shiruko is a sweet, cozy soup that brings joy and warmth to the New Year’s table. The soft, chewy mochi and creamy red bean soup create a satisfying dessert, perfect for closing out a festive meal. With every bite, Shiruko invites a sense of happiness and sweetness, making it a delightful way to celebrate new beginnings.

Kenchinjiru (Vegetable and Tofu Soup)

Kenchinjiru is a hearty, vegan-friendly Japanese soup traditionally served during New Year’s celebrations. Originating from Buddhist temples, this soup is filled with a variety of root vegetables, tofu, and a light soy-dashi broth. Kenchinjiru represents simplicity and nourishment, ideal for ushering in a healthy, balanced start to the year.

Ingredients:

• 4 cups dashi broth (kombu-based for vegan)
• 1 small daikon radish, sliced
• 1 carrot, thinly sliced
• ½ cup lotus root, sliced
• ½ block firm tofu, cubed
• 1-2 shiitake mushrooms, sliced
• 1 tbsp sesame oil
• 1-2 tbsp soy sauce
• Salt and pepper, to taste
• 2 green onions, finely chopped

Instructions:

1. Sauté Vegetables: In a pot, heat the sesame oil over medium heat. Add the daikon, carrot, lotus root, and mushrooms, and sauté for about 5 minutes until lightly browned.
2. Add Broth and Tofu: Pour in the dashi broth and add tofu cubes. Bring to a simmer and cook for about 10-12 minutes or until vegetables are tender.
3. Season: Add soy sauce, salt, and pepper to taste.
4. Serve: Ladle the soup into bowls and garnish with chopped green onions.

Kenchinjiru is a nourishing and earthy soup that brings simplicity and harmony to the table. Each spoonful of warm broth and tender vegetables embodies the mindful eating of traditional Japanese cuisine. This vegan soup is perfect for those looking to embrace a lighter, refreshing dish as they welcome the New Year with health and balance.

Kabocha Miso Soup (Japanese Pumpkin Soup)

Kabocha Miso Soup is a delicious twist on classic miso soup, featuring the rich, slightly sweet flavor of Japanese pumpkin (kabocha). This soup combines the earthy taste of kabocha with savory miso and dashi, creating a thick, comforting dish that is both satisfying and nutritious. As kabocha is associated with good fortune, this soup is an excellent addition to your New Year’s celebrations.

Ingredients:

• ½ small kabocha squash, peeled and cubed
• 4 cups dashi broth
• 2-3 tbsp white miso paste
• 1-2 green onions, chopped
• A handful of fresh spinach leaves
• Salt, to taste
• Optional: a sprinkle of sesame seeds for garnish

Instructions:

1. Cook the Kabocha: In a pot, bring the dashi broth to a boil. Add the kabocha cubes and cook until tender, about 10 minutes. Use a fork to mash some of the kabocha in the pot, creating a thicker consistency.
2. Add Miso: In a small bowl, dissolve the miso paste with a ladle of the hot broth, then stir it back into the soup. Avoid boiling the soup after adding miso to preserve its delicate flavor.
3. Finish with Spinach and Green Onion: Add the spinach leaves and green onions, and cook for 1-2 more minutes until spinach is wilted.
4. Serve: Ladle the soup into bowls and sprinkle with sesame seeds for garnish.

Kabocha Miso Soup is a comforting, heartwarming dish that combines traditional Japanese flavors with the creamy sweetness of kabocha squash. This vibrant, nutrient-rich soup is a wonderful way to start the New Year with warmth and optimism. Perfect for gatherings, it symbolizes health, happiness, and abundance for the year ahead.

Miso Soup with Clams (Asari Miso Shiru)

Asari Miso Shiru, or Miso Soup with Clams, is a light, flavorful soup that is traditionally enjoyed during celebrations, symbolizing blessings and good fortune. Clams are believed to bring prosperity, and their delicate flavor pairs perfectly with the umami of miso. This soup brings a touch of elegance to your New Year’s feast and offers a taste of the ocean’s bounty.

Ingredients:

• 4 cups dashi broth
• 200g fresh clams (asari or littleneck), cleaned
• 2-3 tbsp miso paste
• 1-2 green onions, finely chopped
• Optional: a small piece of wakame (dried seaweed)
• Salt, to taste

Instructions:

1. Prepare the Broth: In a pot, bring the dashi broth to a simmer.
2. Cook the Clams: Add the cleaned clams to the broth and cook until they open, about 5 minutes. Discard any clams that remain closed.
3. Add Miso: In a small bowl, dissolve the miso paste with a ladleful of hot broth, then add it back into the pot. Avoid boiling the soup after adding miso to keep the flavors delicate.
4. Add Green Onion and Wakame: Stir in the green onions and wakame, if using, and let them soften for 1-2 minutes.
5. Serve: Ladle the soup into bowls, ensuring each bowl has a few clams. Garnish with extra green onions, if desired.

Asari Miso Shiru is a beautiful, light soup that brings a touch of the sea to the New Year’s table. With its delicate flavor, this miso soup with clams celebrates both prosperity and simplicity, offering a fresh and cleansing start to the year. Enjoy the harmony of miso and clams in every sip for a truly special New Year’s experience.

Sansai Jiru (Mountain Vegetable Soup)

Sansai Jiru, or Mountain Vegetable Soup, is a traditional Japanese soup that incorporates wild mountain vegetables, known as “sansai,” prized for their earthy flavors and nutritional value. Often served during the New Year season, this soup brings a sense of renewal and grounding, using ingredients that symbolize longevity and a connection to nature. This soup is perfect for those who want to start the year with a dish that’s wholesome and full of unique, earthy flavors.

Ingredients:

• 4 cups dashi broth
• 1 cup sansai (mountain vegetables, fresh or prepackaged)
• ½ cup sliced carrots
• ½ cup bamboo shoots, sliced
• ½ block firm tofu, cubed
• 1-2 tbsp miso paste
• 1-2 green onions, finely chopped
• Salt, to taste

Instructions:

1. Prepare the Broth: Bring the dashi broth to a simmer in a pot.
2. Add Vegetables and Tofu: Add the sansai, carrots, bamboo shoots, and tofu to the broth. Simmer for 5-7 minutes until the vegetables are tender.
3. Add Miso: In a small bowl, dissolve the miso paste with a ladleful of hot broth, then add it back to the pot. Avoid boiling the soup after adding miso.
4. Add Green Onion: Stir in the green onions, letting them soften for 1 minute.
5. Serve: Ladle the soup into bowls and garnish with extra green onions, if desired.

Sansai Jiru is a deeply nourishing and grounding soup that celebrates Japan’s connection to nature. Each bite is filled with earthy, wholesome flavors that evoke the mountains and forests of Japan. It’s the perfect soup for welcoming the New Year with a sense of balance, vitality, and gratitude for nature’s bounty.

Ozaku Jiru (Celebration Fish Soup)

Ozaku Jiru is a festive fish soup traditionally served during Japanese New Year celebrations. Made with delicate white fish, fresh vegetables, and a light, flavorful dashi broth, this soup is both elegant and satisfying. The white fish symbolizes purity and happiness, making it a fitting dish to welcome a year filled with joy and good fortune.

Ingredients:

• 4 cups dashi broth
• 200g white fish fillet (such as cod or sea bream), cut into bite-sized pieces
• 1 small carrot, sliced into rounds
• 4 shiitake mushrooms, sliced
• ½ cup sliced daikon radish
• 1-2 green onions, chopped
• Soy sauce and salt, to taste
• A small piece of yuzu peel (optional, for garnish)

Instructions:

1. Prepare the Broth: In a pot, bring the dashi broth to a simmer.
2. Add Vegetables: Add the carrot, shiitake mushrooms, and daikon radish. Simmer for 5-7 minutes until the vegetables are tender.
3. Add Fish: Gently add the white fish pieces to the broth and cook for about 3-4 minutes, or until the fish is just cooked through.
4. Season: Add soy sauce and a pinch of salt to taste.
5. Serve: Ladle the soup into bowls, adding a small piece of yuzu peel for a citrusy aroma. Garnish with green onions.

Ozaku Jiru is a refined and celebratory soup that brings good fortune and happiness to the New Year’s table. The gentle flavors of the fish, paired with the nourishing broth and vegetables, make it a delightful dish to enjoy with loved ones. This soup is a beautiful reminder of the purity, joy, and blessings that each New Year can bring.

Tonkotsu Soup (Pork Bone Broth with Vegetables)

Tonkotsu Soup is a rich, creamy soup made from pork bones that have been simmered for hours to extract a deep, savory flavor. Often enjoyed for its heartiness, this soup brings warmth and comfort to the New Year, symbolizing prosperity and strength. With added vegetables for balance, Tonkotsu Soup is perfect for a cozy start to the year.

Ingredients:

• 4 cups pork bone broth (homemade or store-bought)
• 200g pork belly, sliced thin
• ½ cup sliced shiitake mushrooms
• 1 small carrot, thinly sliced
• ½ cup napa cabbage, chopped
• 2 green onions, chopped
• 1 tbsp soy sauce
• Salt and pepper, to taste
• Optional: a soft-boiled egg for garnish

Instructions:

1. Simmer the Broth: In a pot, bring the pork bone broth to a gentle simmer.
2. Add Vegetables and Pork Belly: Add the pork belly, mushrooms, carrot, and napa cabbage. Let it simmer for 8-10 minutes until the vegetables are tender and the pork is fully cooked.
3. Season: Add soy sauce, salt, and pepper to taste.
4. Serve: Ladle the soup into bowls and garnish with green onions and a soft-boiled egg, if desired.

Tonkotsu Soup is a deeply satisfying and flavorful dish that brings a sense of warmth and abundance to the New Year. With its rich pork broth and nourishing vegetables, this soup embodies strength and prosperity, making it a perfect way to start the year with comforting flavors and heartfelt warmth.

Zoni with Yuzu (New Year’s Mochi Soup with Citrus)

Zoni with Yuzu is a traditional Japanese New Year’s soup that highlights the beloved flavor of mochi and the aromatic hint of yuzu citrus. This special soup is enjoyed during New Year celebrations as a symbol of good fortune, longevity, and harmony. The addition of yuzu peel offers a bright, fresh aroma, adding to the sense of renewal and joy in welcoming a new year.

Ingredients:

• 4 cups dashi broth
• 2-3 pieces of mochi (fresh or grilled)
• ½ cup sliced carrots
• 1 small piece of daikon radish, sliced
• 1-2 shiitake mushrooms, sliced
• 1-2 tbsp soy sauce
• 1 small piece of yuzu peel
• Green onions, chopped, for garnish

Instructions:

1. Simmer the Broth: In a pot, bring the dashi broth to a gentle simmer.
2. Add Vegetables: Add the carrots, daikon, and shiitake mushrooms. Cook for 5-7 minutes, or until the vegetables are tender.
3. Add Mochi and Season: Add the mochi to the soup, letting it soften. Stir in soy sauce to taste.
4. Serve: Ladle the soup into bowls, placing a piece of yuzu peel on top for a refreshing aroma. Garnish with green onions.

Zoni with Yuzu is a fragrant, comforting soup that brings together traditional Japanese ingredients for a joyful New Year’s celebration. The chewy mochi and fresh citrus aroma make this soup a unique and symbolic dish, perfect for starting the year with blessings of harmony and renewal.

Soba Noodle Soup with Tempura (Toshikoshi Soba)

Toshikoshi Soba, or Year-Crossing Noodles, is a classic Japanese soup enjoyed on New Year’s Eve or New Year’s Day to symbolize letting go of hardships and starting fresh. Soba noodles, known for their long, thin shape, represent longevity, while the crispy tempura topping adds an extra touch of indulgence. This soup is both symbolic and delicious, perfect for celebrating new beginnings.

Ingredients:

• 4 cups dashi broth
• 200g soba noodles
• 1 tbsp soy sauce
• 1 tbsp mirin
• Tempura of choice (shrimp, vegetable, or mixed)
• 1 green onion, sliced thin
• Optional garnish: shredded nori or toasted sesame seeds

Instructions:

1. Prepare the Broth: In a pot, bring the dashi broth to a simmer. Add soy sauce and mirin, adjusting to taste.
2. Cook the Soba Noodles: In a separate pot, cook the soba noodles according to package instructions. Drain and rinse under cold water, then set aside.
3. Assemble the Soup: Place the soba noodles in individual bowls and pour the hot broth over them.
4. Add Tempura and Garnish: Place tempura pieces on top of the noodles. Garnish with green onions and shredded nori or sesame seeds, if desired.

Toshikoshi Soba with Tempura is a wonderfully satisfying soup that carries deep cultural meaning and flavor. The soba noodles signify longevity, while the crispy tempura brings a festive touch to the meal. This traditional dish is perfect for saying goodbye to the old year and welcoming a fresh, hopeful start to the New Year.

Kenchin Jiru (Hearty Root Vegetable Soup)

Kenchin Jiru is a hearty Japanese vegetable soup made with root vegetables, tofu, and miso. Originally a Buddhist temple dish, Kenchin Jiru is a wholesome, meat-free soup that is often enjoyed during New Year celebrations. Packed with root vegetables like daikon, carrots, and burdock, this soup symbolizes resilience and stability—an ideal choice for welcoming a grounded and prosperous new year.

Ingredients:

• 4 cups dashi broth
• 1 small carrot, sliced
• 1 small daikon radish, sliced into rounds
• 1 burdock root (gobo), peeled and thinly sliced
• ½ block firm tofu, cubed
• 1-2 tbsp miso paste
• 1 green onion, chopped
• 1 tbsp sesame oil
• Salt, to taste

Instructions:

1. Prepare the Vegetables: Heat sesame oil in a pot over medium heat. Sauté the carrot, daikon, and burdock root for about 5 minutes until lightly softened.
2. Add the Broth: Pour in the dashi broth, bring to a simmer, and cook for 10 minutes until the vegetables are tender.
3. Add Tofu and Miso: Add the tofu cubes. In a small bowl, dissolve the miso paste with a ladle of hot broth, then stir it back into the soup. Avoid boiling the soup once miso is added.
4. Serve: Ladle the soup into bowls and garnish with chopped green onions.

Kenchin Jiru is a wholesome and filling soup that embodies the resilience of root vegetables, symbolizing strength and stability. Perfect for a fresh start to the year, this soup offers warmth, nourishment, and a connection to Japan’s Zen Buddhist roots. Enjoy each savory spoonful as a comforting reminder of the simplicity and beauty of fresh ingredients.

Tai Nabe (Sea Bream Hot Pot Soup)

Tai Nabe, or Sea Bream Hot Pot Soup, is a traditional Japanese dish that highlights sea bream (tai), a fish often associated with celebrations and good fortune. Known for its delicate, mildly sweet flavor, sea bream represents joy and success, making it a popular choice for New Year’s feasts. This beautiful soup is cooked as a hot pot, creating a festive and communal meal to enjoy with loved ones.

Ingredients:

• 4 cups dashi broth
• 200g sea bream fillet, sliced into bite-sized pieces
• 1 small carrot, thinly sliced
• ½ cup napa cabbage, chopped
• 4 shiitake mushrooms, sliced
• 1-2 tbsp soy sauce
• 1 tbsp mirin
• Fresh yuzu peel or lemon zest for garnish
• Green onions, chopped, for garnish

Instructions:

1. Prepare the Broth: In a large pot, bring the dashi broth to a simmer. Add soy sauce and mirin to taste.
2. Add Vegetables: Add the carrot, napa cabbage, and shiitake mushrooms to the broth. Simmer for 5-7 minutes until the vegetables are tender.
3. Add Sea Bream: Gently add the sea bream pieces to the soup and let them cook for 2-3 minutes until just cooked through.
4. Serve: Ladle the soup into individual bowls. Garnish with a small piece of yuzu peel or lemon zest and chopped green onions.

Tai Nabe is a refined and celebratory dish, perfect for New Year gatherings. The delicate flavor of sea bream combined with fresh vegetables and fragrant citrus peel makes this hot pot soup both elegant and comforting. Enjoying Tai Nabe with family and friends is a wonderful way to start the year with warmth, joy, and a shared sense of celebration.

Kabocha Nimono Soup (Japanese Pumpkin Soup)

Kabocha Nimono Soup features the rich, slightly sweet flavors of Japanese pumpkin (kabocha) in a light dashi broth. Kabocha, symbolizing abundance and warmth, is often used in Japanese New Year dishes for its vibrant color and nourishing qualities. This simple, comforting soup offers a cozy, balanced flavor that’s perfect for welcoming a year filled with good health and prosperity.

Ingredients:

• 4 cups dashi broth
• 1 small kabocha pumpkin, peeled, seeded, and cut into chunks
• 1 tbsp soy sauce
• 1 tbsp mirin
• Salt, to taste
• 1-2 tbsp miso paste (optional, for added depth)
• Green onions, sliced, for garnish

Instructions:

1. Simmer the Kabocha: In a pot, bring the dashi broth to a gentle boil. Add the kabocha chunks and simmer for 10-12 minutes, or until the pumpkin is tender.
2. Season the Soup: Add soy sauce, mirin, and salt to taste. For a richer flavor, dissolve miso paste in a small bowl with hot broth and add it back into the soup.
3. Serve: Ladle the soup into bowls, garnishing with green onions for a fresh contrast to the sweet kabocha.

Kabocha Nimono Soup is a delightful, comforting dish that brings out the natural sweetness of Japanese pumpkin. With its warming flavors and bright colors, this soup is a lovely way to welcome abundance and health in the New Year. Each spoonful offers a taste of gentle, wholesome warmth, perfect for gathering loved ones and celebrating a fresh start.

Note: More recipes are coming soon!