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.
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.
Add the light soy sauce, mirin, and salt to the dashi. Stir and taste—balance should be subtle, not salty or overpowering.
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.
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.
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.
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.
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
4 servings