Japanese Clear Soup (Osuimono)
This traditional Osuimono is a light and delicate soup made with seasoned dashi broth and minimal ingredients with a focus on elegance and simplicity.
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 ml dashi stock
- ¼ tsp sake
- 3 fresh shiitake mushroom
- 1 tsp Japanese light soy sauce (usukuchi shoyu)
- ½ tsp Japanese dark soy sauce (koikuchi shoyu)
- ½ tsp salt
- 6 slices kamaboko fish cake
- yuzu peel
- Japanese wild parsley (mitsuba)
- dried wheat gluten (fu) (temari fu is the colorful ball-shaped type)
Instructions
- 1
Pour 500 ml dashi stock into a pot and add ¼ tsp sake and 3 fresh shiitake mushroom. Heat over medium and once the dashi is on the verge of boiling, lower the heat and simmer for 3 minutes before turning off the heat.
- 2
Add 1 tsp Japanese light soy sauce (usukuchi shoyu), ½ tsp Japanese dark soy sauce (koikuchi shoyu) and ½ tsp salt, and mix.
- 3
Take your serving bowls and add 2 slices of kamaboko, 1 cooked shiitake mushroom and a few pieces of dried wheat gluten (fu) to each bowl.
- 4
Carefully divide the soup between serving bowls and garnish with yuzu peel and Japanese wild parsley (mitsuba).
- 5
Enjoy!