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)
- 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.
- 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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