To prep the ingredients, slice the carrot and daikon radish into 1-cm thick rounds, cut them into preferred shapes, then boil in water until tender.
Remove the skin from the taro roots, rub in some salt to remove the viscous texture, rinse, then boil in water until tender.
Parboil spinach in hot water for about 40 seconds, quickly rinse under running water, squeeze excess water, then chop into 4-cm long pieces.
It's convenient to prepare the ingredients, then stock them in resealable containers. I prepare them the day before New Year's Day.
Put the A ingredients in a pot, bring to a boil over medium heat, simmer for 10 minutes, remove the kombu seaweed, then strain the miso into the soup with a strainer.
Microwave the mochi until tender, add to the pot and simmer for about 1 minute. When adding in the vegetables cold, heat them in a strainer to keep them separate from the soup, (to make ease the process of evenly transferring them to individual dishes).
Serve the mochi and the soup in individual bowls, add the daikon, carrot, taro root, spinach, and bonito flakes on top, garnish with yuzu peel and serve.
Story Behind this Recipe
This is a recipe for Kyoto-style ozōni with white miso.
Bonito flakes are added right before serving, so only kombu seaweed is used to make the dashi stock.