Mochi Soup

Song:  Classical Gas

Artist:  Mason Williams

My younger sister had made some Mochi Soup the other day.

I must say...

I make it differently.

I like at least twice the amount of all the ingredients...except the water.

Mochi soup is a very healthful soup which is a meal unto itself.

Dried seaweed.

You must use Shiitake mushrooms.  

These add a great amount of the delicious flavor.

The Shiitake and Kombu must be presoaked for several hours before cooking

to ensure their softness.

You would first take off the skin and boil the chicken until done.

This chicken is not done...

however...

my sister likes to shred some of the chicken and then resume the cooking process.

I like all of the chicken on the bone.

Simply slice the shiitake to your desired thickness.

and add to the pot.

Add the Chinese or Napa cabbage to the pot.

You would add the soup stock (Hondashi)...

and soy sauce to taste.

I favor a much stronger flavor than does my sister.

You would have on a high simmer or medium high heat until the cabbage reaches

a state of near translucency.

You would then add the Mochi.

Now...

this is important:

You will ONLY add the amount of Mochi you would be immediately consuming.

And...

you will only cook the Mochi until it becomes soft.

If you over cook it...

it just dissolves into the broth.

As you can see...

the consistency of the finished Mochi just before it starts to dissolve.

Now...

I like the Mochi to be at a more chewy state...

so I would serve the soup at an earlier time.

----------------------

Mochi Soup keeps well in pyrex containers.

The below is what I had warmed up from my younger sister's batch...

at about 2:30 AM.

For this meal...

I had not put in the Mochi to the soup...

but had, instead, warmed it up in the microwave to eat on the side

(As it was a midnight snack for me...

and I was in a hurry...

I did it this way).

If you can see the amount of chicken...

although a good amount...

I still like it with twice as much chicken and shiitake.

I use soy sauce and sugar as the Mochi dipping sauce.

This makes for an excellent meal at anytime.

I recommend you taste the broth during cooking to ensure you have 

your preferred flavor.

If you love chicken soup...

this variation will add a whole new flavor...

and create a complete meal

out of what is traditionally, a side dish.