Description
Elegant Japanese Clear Soup (osumashi) made with kombu, bonito flakes, and light soy sauce. A light, umami-packed broth that’s versatile, gut-friendly, and surprisingly easy to make at home.
Ingredients
6 cups cold water
1 large piece of kombu (dried kelp), about a 4×4 inch square
1 cup loosely packed katsuobushi (bonito flakes)
1 ½ tablespoons usukuchi (light soy sauce)
1 ½ tablespoons mirin
½ teaspoon fine sea salt
Optional garnishes: sliced scallions, lemon zest, or a few shiitake mushroom slices
Instructions
1. Place the kombu and cold water in a medium pot. Let soak for 20 minutes.
2. Heat over medium-low until just before boiling. Remove the kombu.
3. Bring to a boil, turn off heat, and add katsuobushi. Let steep for 5 minutes.
4. Line a fine-mesh strainer with paper towel or cheesecloth. Strain the broth into a bowl.
5. Return the broth to the pot. Add soy sauce, mirin, and salt. Heat gently until warmed.
6. Serve in bowls with optional garnishes.
Notes
Storage: Best enjoyed fresh. Store cooled soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove—avoid the microwave. Can also be frozen for up to 3 months.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 35
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 0 mg