Japanese Clear Soup (Osuimono)
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Japanese Clear Soup (Osuimono)
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 500 ml dashi stock
- ¼ tsp sake
- 3 fresh shiitake mushroom
- 1 tsp light soy sauce
- ½ tsp dark soy sauce
- ½ tsp salt
- 6 slices kamaboko fish cake
- yuzu peel
- Japanese wild parsley (mitsuba) (mitsuba)
- dried wheat gluten (temari fu)
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Instructions
- 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.
- Add 1 tsp light soy sauce, ½ tsp dark soy sauce and ½ tsp salt, and mix.
- Take your serving bowls and add 2 slices of kamaboko, 1 cooked shiitake mushroom and a few pieces of dried wheat gluten to each bowl.
- Carefully divide the soup between serving bowls and garnish with yuzu peel and Japanese wild parsley (mitsuba).
- Enjoy!
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