Japanese clear soup, or osuimono (お吸い物), is a delicate, umami-rich broth that’s simple, soothing, and beautiful in its clarity. It’s often served at the beginning of a meal to awaken the palate without overpowering it.
Here’s a comforting and easy recipe you can make at home.
🍵 Japanese Clear Soup (Osuimono)
Ingredients (serves 2–3)
For the dashi broth:
- 3 cups water
- 1 piece kombu (dried kelp, about 4-inch square)
- 1/2 cup bonito flakes (katsuobushi)
For seasoning:
- 1 ½ tsp soy sauce
- 1 tsp mirin (optional for a hint of sweetness)
- Salt to taste (start with 1/4 tsp)
Optional garnishes (choose a few):
- Thinly sliced mushrooms (shiitake or enoki are perfect)
- Cubes of soft tofu
- Sliced green onions
- Wakame seaweed (rehydrated if dried)
- Carrot flowers or julienned strips
- A sprig of mitsuba (Japanese parsley) or cilantro
👩🍳 Directions
1. Make the dashi:
Add kombu to the water in a pot and let it soak for 20–30 minutes (or overnight in the fridge for deeper flavor).
Turn the heat to medium. Just before the water boils, remove the kombu.
Add the bonito flakes and let the water come to a gentle boil, then turn off the heat. Let it steep for 2–3 minutes.
Strain the broth through a fine mesh or cheesecloth to get a clear soup base.
2. Season the soup:
Return the strained dashi to the pot. Add soy sauce, mirin (if using), and a pinch of salt. Taste and adjust — the flavor should be subtle, not overpowering.
3. Add the garnishes:
Add tofu cubes, mushrooms, and wakame if using, and simmer gently for a couple of minutes just to warm them through.
4. Serve with elegance:
Ladle the broth into small bowls, being careful to include a bit of each garnish. Float a slice of green onion or herb on top.
🌸 Tips & Notes
- Keep it gentle: The beauty of clear soup is in its lightness. Don’t overdo the soy sauce.
- Make it ahead: You can prep the dashi a day in advance and gently reheat it when ready.
- For vegetarian version: Skip bonito flakes and use only kombu, or add dried shiitake mushrooms during the soak for added depth.
It’s like sipping a warm breeze through a quiet forest — light, earthy, and quietly nourishing. Perfect on its own, or as a calm beginning to a Japanese meal.
