Ozoni is a traditional dish for my family to ring in the New Year. You are greeted almost at the door with a hot bowl of this soup. This is an adaptation of my sister Geri’s yummy “takes 2 days to make” recipe.
2 lbs. pork bones
1 lb. beef bones
12 c. water as needed
1-inch ginger, crushed
½ bunch green onions, white parts only
1 large sheet dashi Kombu
1 large dried squid
1 c. bonito flakes
1 lb. large Manila clams, rinsed
1 medium bunch mizuna, 1 ½-inch pieces
½ bunch green onions, green parts only, chopped
In a large saucepot over medium high heat; cover bones with water. Bring to a rapid boil. Add ginger and white parts of green onion. Reduce heat, simmer 2-3 hours. Strain broth. Return to medium high heat. Add dashi Kombu, dried squid. Bring to a rapid boil. Reduce heat, simmer 1 hour. Remove from heat, add bonito flakes. Allow to sit 10-15 minutes. Strain broth. Return to medium heat; add clams. Cook 10-12 minutes, until clams have opened and are cooked through. Add mizuna and green parts of green onion. .
Divide clams equally into serving bowls; top with mizuna and ladle with soup. Serves 6-8.