Minimalist Japanese Recipe: OSUIMONO (CLEAR SOUP) & MISO SOUP

  • 1 min read


Osuimono is a clear soup that may appear simple but allows you to truly taste the natural flavors of the ingredients and the dashi (broth). Adding just a pinch of salt or dash of soy sauce helps to draw out the umami, while adding miso creates a simple yet authentic miso soup. 

Cook time: 5 mins | Servings: 2



  • 300ml soft water (for two)
  • 3-6g katsuobushi (bonito/skipjack tuna flakes)
  • Dash of salt (to make miso soup use 1-2 tbsp miso)
  • Negi (spring onion) (garnish, chopped)


  1. Boil the water. Turn off the heat once boiled and add the katsuobushi. Once the katsuobushi sinks to the bottom, remove from the broth. This broth is called katsuo dashi. 
  2. Add a pinch of salt depending on your taste preference or mix in the miso to create miso soup. Garnish with chopped negi.



  • Adjust the amount of katsuobushi depending on your preference.
  • Use 1-2 tsp of dashi powder instead of katsuobushi.
  • Substitute the katsuo dashi with a different dashi (Ie konbu (kelp) dashi, a mix of konbu and katsuo dashi, shiitake dashi, etc.).
  • Use soy sauce instead of salt for extra umami. 
  • Add citrus zest as a garnish. 
  • Use this soup as a base to add other ingredients. 

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