The Osumashi or Japanese clear soup is lighter and subtle in flavour than its miso soup counterpart yet packed with the same amount of depth in umami. The simplicity in the recipe allows for the presentation and flavours of each ingredient to be enhanced, making it the perfect accompaniment for any Japanese course. Perfect for anyone who wants to eat vegetarian and yet not compromise on flavour.
Recipe courtesy of Mizue Kanazawa.
1 sachet dashi soup stock powder
4g dried wakame
1 tbsp light soy sauce
In a medium saucepan, add sachet of dashi stock powder to 600ml of water and stir until dissolved. Bring to the boil. Reduce the heat to low and allow to simmer, uncovered, for 5 mins. Remove from the heat. Add the soy sauce to the soup stock.
Cut the tofu into 2cm cubes.
Add the wakame and tofu. Heat for about 2-3 mins. Remove from the heat. Serve into individual bowls.
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