Japanese Clear Soup (Osuimono)
Ingredients
- 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
- 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 Japanese light soy sauce (usukuchi shoyu), ½ tsp Japanese dark soy sauce (koikuchi shoyu) 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 (fu) 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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