Osuimono (お吸い物) translates to "something to sip" and is all about refinement. Made with a clear dashi broth (from kombu and bonito flakes), it highlights a few carefully chosen garnishes like mushrooms, tofu, mitsuba (Japanese parsley), or yuzu peel. It’s served hot, clear, and simple—with deep umami and restraint that makes it feel almost ceremonial.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 10 minsCook Time 10 minsTotal Time 20 minsFor the Dashi (Japanese Soup Stock)
4 cups water
1 piece kombu (4-inch strip dried kelp)
1 cup bonito flakes (katsuobushi)
For the Soup Base
1 tbsp light soy sauce (or usukuchi shoyu)
1 tsp mirin (or a pinch of sugar if unavailable)
¼ tsp salt (adjust to taste)
Common Garnishes (choose 2–3)
4 silken tofu cubes
Sliced shiitake or enoki mushrooms
Thinly sliced green onion
Mitsuba, baby spinach, or parsley
Yuzu zest or lemon peel
Kamaboko (fish cake slices, optional)
Tiny slivers of cooked chicken or shrimp (optional)
Make the Dashi
1
Place kombu in 4 cups of cold water in a saucepan. Let soak for 10 minutes .
Slowly heat the water over medium heat. Just before it comes to a boil, remove the kombu .
Add bonito flakes to the hot water, bring to a light simmer, then immediately turn off the heat.
Let the flakes steep for 2–3 minutes , then strain through a fine mesh sieve or cheesecloth , discarding the solids.
Season the Broth
2
Add the light soy sauce , mirin , and salt to the dashi. Stir and taste—balance should be subtle, not salty or overpowering.
Prepare Garnishes
3
Gently slice mushrooms , cube tofu , and prep any herbs or zest.
For tofu: warm it briefly in the broth or hot water so it’s not cold when served.
For mushrooms: blanch or lightly simmer if needed.
Assemble and Serve
4
Place your chosen garnishes gently into warmed soup bowls.
Pour hot broth over the top.
Garnish with green onion , yuzu zest , or a tiny herb sprig. Serve immediately.
Tips for Success
5
The broth should be clear and light , never cloudy or over-boiled.
Use usukuchi soy sauce for a more traditional pale color.
Serve in small lacquered bowls for an authentic touch.
Variations
6
Festive style: Add a shaped piece of carrot or pink kamaboko for New Year’s soup.
Seafood twist: Use shrimp dashi or add one delicate poached prawn per bowl.
Rice addition: Add a spoonful of cooked white rice or rice noodles for substance.
Suggested Pairings
7
Serve with: Sushi, tempura, steamed rice, or pickled vegetables
Drink: Warm green tea or chilled sake
Occasion: Traditional Japanese meal starter, light lunch, or detox soup
Ingredients For the Dashi (Japanese Soup Stock)
4 cups water
1 piece kombu (4-inch strip dried kelp)
1 cup bonito flakes (katsuobushi)
For the Soup Base
1 tbsp light soy sauce (or usukuchi shoyu)
1 tsp mirin (or a pinch of sugar if unavailable)
¼ tsp salt (adjust to taste)
Common Garnishes (choose 2–3)
4 silken tofu cubes
Sliced shiitake or enoki mushrooms
Thinly sliced green onion
Mitsuba, baby spinach, or parsley
Yuzu zest or lemon peel
Kamaboko (fish cake slices, optional)
Tiny slivers of cooked chicken or shrimp (optional)
Directions Make the Dashi
1
Place kombu in 4 cups of cold water in a saucepan. Let soak for 10 minutes .
Slowly heat the water over medium heat. Just before it comes to a boil, remove the kombu .
Add bonito flakes to the hot water, bring to a light simmer, then immediately turn off the heat.
Let the flakes steep for 2–3 minutes , then strain through a fine mesh sieve or cheesecloth , discarding the solids.
Season the Broth
2
Add the light soy sauce , mirin , and salt to the dashi. Stir and taste—balance should be subtle, not salty or overpowering.
Prepare Garnishes
3
Gently slice mushrooms , cube tofu , and prep any herbs or zest.
For tofu: warm it briefly in the broth or hot water so it’s not cold when served.
For mushrooms: blanch or lightly simmer if needed.
Assemble and Serve
4
Place your chosen garnishes gently into warmed soup bowls.
Pour hot broth over the top.
Garnish with green onion , yuzu zest , or a tiny herb sprig. Serve immediately.
Tips for Success
5
The broth should be clear and light , never cloudy or over-boiled.
Use usukuchi soy sauce for a more traditional pale color.
Serve in small lacquered bowls for an authentic touch.
Variations
6
Festive style: Add a shaped piece of carrot or pink kamaboko for New Year’s soup.
Seafood twist: Use shrimp dashi or add one delicate poached prawn per bowl.
Rice addition: Add a spoonful of cooked white rice or rice noodles for substance.
Suggested Pairings
7
Serve with: Sushi, tempura, steamed rice, or pickled vegetables
Drink: Warm green tea or chilled sake
Occasion: Traditional Japanese meal starter, light lunch, or detox soup
Japanese Clear Soup (Osuimono)
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