Name: Japanese Clear Soup (Osumashi)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: For the Broth:; 3⅓ cups dashi (Japanese soup stock) (I used Awase Dashi (recipe follows) using kombu and katsuobushi; for vegan/vegetarian, makeVegan Dashi); 2 tsp usukuchi (light-colored) soy sauce (use gluten-free soy sauce for GF); ½ tsp Diamond Crystal kosher salt; For the Soup Ingredients:; 8 slices kamaboko (fish cake) (skip for vegan/vegetarian); 8 pieces fu (wheat gluten) (skip for gluten-free); 2 shiitake mushrooms; 4 sprigs mitsuba (Japanese parsley); For the Awase Dashi:; 4 cups water; 1 piece kombu (dried kelp) (10 g; 4 x 4 inches, 10 x 10 cm per piece); 1 cup katsuobushi (dried bonito flakes) (packed)

Ingredients

(Servings: 4)

3⅓ cups dashi (Japanese soup stock) (I used Awase Dashi (recipe follows) using kombu and katsuobushi; for vegan/vegetarian, makeVegan Dashi)

2 tsp usukuchi (light-colored) soy sauce (use gluten-free soy sauce for GF)

½ tsp Diamond Crystal kosher salt

8 slices kamaboko (fish cake) (skip for vegan/vegetarian)

8 pieces fu (wheat gluten) (skip for gluten-free)

2 shiitake mushrooms

4 sprigs mitsuba (Japanese parsley)

4 cups water

1 piece kombu (dried kelp) (10 g; 4 x 4 inches, 10 x 10 cm per piece)

1 cup katsuobushi (dried bonito flakes) (packed)

Japanese Clear Soup (Osumashi)

Ingredients

For The Broth

For The Soup Ingredients

For The Awase Dashi

Steps

Nutrition Facts

Comments

Japanese Clear Soup (Osumashi)

Ingredients

For The Broth

For The Soup Ingredients

For The Awase Dashi

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts