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Japanese Clear Soup Recipe

Japanese Clear Soup (Osuimono)

iamwinfred
This Japanese clear soup recipe is the same delicate, savory little bowl you get before your entree at your favorite Japanese restaurant. A good dashi base, a splash of soy sauce, and a few soft additions like tofu and mushrooms turn plain water into something you will want to sip slowly, on repeat.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Cuisine Japanese
Servings 4 servings
Calories 70 kcal

Equipment

  • Medium saucepan
  • Fine-mesh strainer
  • Sharp knife
  • Cutting board
  • Ladle
  • Japanese soup bowls (optional)

Ingredients
  

  • 1 piece (about 4 inches) kombu (dried kelp) about 4 inches, wiped clean
  • 4 cups water
  • 1 cup katsuobushi (bonito flakes)
  • 1 tablespoon soy sauce use tamari for gluten-free
  • 1 tablespoon mirin
  • 1 tablespoon sake
  • 1/2 teaspoon salt plus more to taste
  • 4 whole dried shiitake mushrooms rehydrated and thinly sliced
  • 1/2 cup silken tofu cut into small cubes
  • 2 whole scallions thinly sliced
  • 4 whole cooked shrimp small, peeled and deveined (optional)
  • yuzu or lemon peel thin strips for garnish (optional)

Instructions
 

  • Make the kombu dashi: Wipe the kombu with a damp cloth and soak in water for at least 20 minutes. Warm gently over medium-low heat and remove just before boiling.
  • Add bonito flakes and steep: Add katsuobushi, simmer gently for 1 minute, then turn off the heat and steep for 5-10 minutes. Strain through a fine mesh strainer without pressing on the flakes.
  • Season the broth: Return strained dashi to the saucepan and stir in soy sauce, mirin, sake, and salt. Taste and adjust. Keep at a gentle simmer.
  • Add mushrooms and tofu: Add shiitake mushrooms and cook for 2-3 minutes. Gently lower in silken tofu and simmer for 1-2 minutes to warm through.
  • Add shrimp if using: During the last minute of cooking, add cooked shrimp to heat through. For vegetarian, skip this step.
  • Assemble and serve: Ladle soup into bowls with tofu, mushrooms, and shrimp. Top with sliced scallions and yuzu/lemon peel. Serve immediately.

Notes

  • Never let the dashi come to a hard boil, since that clouds the broth and can make it taste bitter.
  • Remove the kombu before the water boils to avoid a slimy texture.
  • Use good quality bonito flakes for the cleanest, most fragrant flavor.
  • Lower the tofu in gently with a spoon so the cubes stay intact.
  • Season gradually and taste as you go, since dashi flavor can vary between brands.
  • Swap the shrimp for thin slices of cooked chicken breast for a heartier version.
  • Make it fully vegetarian using a kombu-only dashi and tamari instead of soy sauce.
  • Store leftover soup in an airtight container in the refrigerator for up to 2 days. Do not freeze.
  • Reheat gently on the stovetop over low heat, just until warmed through. Avoid boiling again.
  • Add a fresh scattering of scallions after reheating, since they lose their brightness over time.

Nutrition

Serving: 1servingCalories: 70kcalCarbohydrates: 3gProtein: 7gFat: 1gCholesterol: 10mgSodium: 480mgPotassium: 80mgFiber: 0.5gSugar: 1gVitamin A: 2IUVitamin C: 2mgCalcium: 4mgIron: 6mg
Keyword clear mushroom soup, dashi soup, japanese clear soup, japanese soup recipe, osuimono
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