Japanese Clear Soup (Osuimono)

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What is Osuimono (Japanese Clear Soup)?

Osuimono (お吸い物) is a Japanese dashi-based clear soup dish that is seasoned with soy sauce and salt.

Incidentally, this type of soup is sometimes referred to as Sumashi-jiru, but the difference is that Sumashi-jiru does not emphasize on enjoying the ingredients (so often very plain and minimal ingredients). On the other hand, Osuimono is a dish in which the ingredients, as well as the broth, are enjoyed equally.

Strictly speaking, Osuimono uniquely consists of three types of ingredients:

Wandane (椀種): ingredients such as meat, seafood, tofu, and fish cakes.
Tsuma (つま): vegetables and seaweed that complement the bowl.
Suikuchi (吸口): Japanese wild parsley (mitsuba), yuzu citrus, Japanese ginger (myoga), and green onions that enhance the aroma.

In this recipe, kamaboko is the Wandane, shiitake mushrooms are the Tsuma, and mitsuba and yuzu are the Suikuchi. Therefore, it is more appropriate to call it Osuimono than Sumashi-jiru.

But it’s just a technicality in Japanese; in English, both Osuimono and Sumachi-jiru can be called clear soup.

Japanese Clear Soup (Osuimono) in a black bowl with decorative lid, made with shiitake mushroom, kamaboko fish cake, dried wheat gluten (temari fu), yuzu peel and Japanese wild parsley

How I Developed This Recipe

When creating a Japanese clear soup recipe, I debated between Osuimono and Sumashi-jiru. While both are considered clear soups, I felt a soup with fewer ingredients would better embody the essence of a ‘clear soup.’

My personal preference leans towards a soup with ingredients, so I followed that inclination, but I made sure that the soup itself was as clear and simple as possible, reflecting traditional Japanese transparent aesthetics.

If you’re looking to make an authentic clear soup, I encourage you to try making this at home, embracing its simplicity and purity of flavor!

Ingredients & Substitution Ideas

Ingredients used to make Japanese clear soup on a white background with labels

Dashi Broth: The quality of dashi is crucial for a clear soup. For the best flavor, I recommend homemade katsuo dashi, awase dashi, or vegan dashi. However, instant dashi granules or packets are acceptable alternatives if you’re short on time.
Salt: High-quality sea salt is recommended. Its purity enhances the dish’s flavor subtly without being overpowering.
Light & Dark Soy Sauce: A combination of two soy sauces is preferred for this recipe, as dark soy sauce alone can cloud the soup’s appearance. For more details on the differences, check out my soy sauce guide.
Sake: Only a small amount is needed. If you don’t have sake, it’s okay to omit it from the recipe.
Yuzu: I use yuzu peels primarily for their aesthetic appeal and aroma. They add a refreshing touch to the dish.
Toppings: Garnish with kamaboko fish cakes, mitsuba (Japanese wild parsley), fu (dried wheat gluten), and shiitake mushrooms. These toppings add both flavor, texture diversity to the soup as well as improve the presentation and make the dish more colorful.

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Visual Walkthrough & Tips

Here are my step-by-step instructions for how to make Osuimono at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.

STEP

Preparing the Soup Base

First, let’s make our soup base. Grab a saucepan and add dashi, sake, and shiitake mushrooms. Turn the heat to medium and let it heat up until it’s just about to boil.

This is the perfect way to gently cook the shiitake mushrooms. Once it’s on the verge of boiling, lower the heat to a simmer and cook the shiitake for 3 minutes before turning off the heat.

STEP

Adding the Seasonings

Now, stir in light soy sauce, dark soy sauce, and salt.

simmering shiitake mushrooms in clear soup broth

STEP

Assembling the Bowl

Before we pour the soup, let’s prepare our bowls. Place the shiitake mushrooms, slices of kamaboko fish cake, and fu in the bowl. I like to arrange them neatly beforehand for a nice presentation.

simmered shiitake mushroom in a black bowl with two slices of kamaboko (pink and white fishcake) and 4 temari fu (dried wheat gluten)

STEP

Finishing Touches

Finally, carefully pour the hot soup into the bowl. To finish, sprinkle mitsuba and thinly sliced yuzu peel on top. These add a fresh, zesty aroma to the dish.

clear soup in a black bowl topped with yuzu peel and a Japanese wild parsley leaf

Enjoy as a side soup with a variety of Japanese dishes!

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FAQ

Clear Soup vs Miso Soup: What is the Difference?

Clear soup is a dish where the dashi broth is the main component, and we savor dashi’s aroma and flavor. Thus, it’s essential to use high-quality dashi to prepare clear soup. On the other hand, miso soup is a soup flavored with miso paste, made by dissolving miso in dashi broth created from bonito flakes, kelp, dried sardines, and other ingredients.

What is the white stuff in Japanese clear soup?

The white stuff on the surface of the clear soup is dried wheat gluten, known as “fu (麩)” in Japanese. There are several varieties of fu, ranging from simple white to colorful ones.

What soups are considered Japanese clear soup?

The term “clear soup” in English generally refers to Sumashi-jiru (すまし汁) or Osuimono (お吸いもの) which are two types of clear soup with subtle differences in ingredients.

I hope you enjoy this Japanese Clear Soup recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!