In my family, we call this The Good Luck Soup. It’s a Japanese ozoni soup that we eat on New Year’s Day every year. The ingredients are simple, yet so different. My aunty makes the broth from scratch, boiling kombu, clams and dried shrimp until the water turns a dark, clear brown color. Then she puts taro, shiitake mushroom, a fat piece of stretchy mochi for longevity and mizuna for wealth. She says the soup is supposed to bring good health for the entire year ahead…so you bet I had a second bowl.