Osuimono (Japanese Clear Soup)

🛒 Ingredients

• Filtered water 150 g · 0 kcal
• Konbu (dried kelp) 5 g · 10 kcal
• Katsuobushi (bonito flakes) 10 g · 35 kcal
• Shrimp, peeled and deveined 40 g · 36 kcal
• Fresh shiitake mushrooms 15 g · 4 kcal
• Mitsuba (Japanese parsley) 5 g · 1 kcal
• Soy sauce 5 g · 3 kcal
• Sake (cooking sake) 5 g · 5 kcal

👨‍🍳 Instructions

1. To make dashi, place filtered water and konbu in a pot; heat gently over medium-low heat for 10 minutes until small bubbles appear. Remove konbu just before water boils.
2. Add katsuobushi to the hot water, simmer for 30 seconds, then remove from heat and let sit for 5 minutes. Strain the dashi through a fine-mesh sieve lined with cheesecloth to get a clear broth.
3. Slice shiitake mushrooms thinly and prepare shrimp. Bring the strained dashi back to a gentle simmer.
4. Add shrimp and shiitake mushrooms to the simmering dashi. Cook for 2-3 minutes until shrimp are pink and cooked through.
5. Season the soup with soy sauce and sake to taste. Ladle the hot Osuimono into individual bowls, garnishing each with fresh mitsuba and a tiny pinch of yuzu or lime zest.