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Japanese Clear Soup (Osuimono)
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Japanese Clear Soup (Osuimono)

Crafted with ease and taste in mind, this recipe is a great choice.

Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings: 3 servings
Course: Side Dish, Appetizer, Soup
Cuisine: Japanese

Ingredients

  • 500 ml dashi stock
  • ¼ tsp sake
  • 3 shiitake mushroom fresh
  • 1 tsp soy sauce light
  • ½ tsp dark soy sauce
  • ½ tsp salt
  • 6 lices kamaboko fish cake
  • yuzu peel
  • wild parsley mitsuba, Japanese aka mitsuba
  • wheat gluten temari fu, dried

Instructions

    Cup of Yum
  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 light soy sauce, ½ tsp dark soy sauce 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 to each bowl.
  4. Carefully divide the soup between serving bowls and garnish with yuzu peel and Japanese wild parsley (mitsuba).
  5. Enjoy!