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Japanese clear soup recipe with vibrant broth, tofu cubes, shiitake mushrooms, and spring onions, served in a traditional Japanese bowl

Japanese Clear Soup

This traditional Japanese clear soup, known as 'Osumashi', is a simple yet elegant dish that embodies the balance of flavors. It’s perfect for a light and refreshing meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Soup
Cuisine: Japanese
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

Dashi Broth
  • 1 cup water cold
  • 1 piece Kombu (seaweed) soaked
  • 1 cup Katsuobushi (dried bonito flakes) for dashi
Seasonings
  • 1 tsp light soy sauce for flavor
  • 1 tsp salt for seasoning
Vegetables
  • 1/4 cup Shiitake mushrooms sliced
  • 1/4 cup Kamaboko (fish cake) sliced
  • 1/4 cup Fu (wheat gluten) optional
  • 1/4 cup Mitsuba (Japanese parsley) for garnish

Equipment

  • Pot

Method
 

  1. Prepare the dashi by soaking the kombu in cold water for 30 minutes. Heat slowly until it begins to boil, then remove the kombu and add the katsuobushi. Simmer for 5 minutes and strain.
  2. Season the dashi with soy sauce and salt, adjusting to taste.
  3. Add the shiitake mushrooms, kamaboko, and fu (optional) to the dashi and simmer for 2-3 minutes.
  4. Pour the soup into serving bowls and garnish with fresh mitsuba leaves before serving.

Notes

This is a light and flavorful soup, perfect for any season. You can adjust the ingredients based on what's available or in season.