Osumashi (Japanese Clear Soup)
Free and easy Japanese soup recipes - Osumashi vs Miso Soup Recipes
Soups play an important main role in most Japanese meals. They are classified into two broad groups: clear soups and thick soups and usually serve together with meal in Japanese restaurant. Clear soup (osumashi/suimono) is usually served at the beginning of a meal. This delicately flavored soup can be varied by the addition of many different kinds of garnishes. The slightly thicker, sweeter soups flavored with red of white soybean paste (mishoshiru) are generally served toward the end of a formal Japanese meal. Both kinds of soups can be made with dashinomoto, a powdered soup base available at specialty grocery stores.
Osumashi (Basic Clear Soup) Recipe
Ingredients:
3 cup water
1 tsp dashinomoto
1/2 tsp salt
1/2 tsp soy sauce
4 mushroom slices for garnish
chopped chives for garnish
Preparations:
In a saucepan, bring water to boil add in dashinomoto, salt and soy sauce. Remove immediately from heat. Pour into 4 small bowls and garnish each with a mushroom slice and a pinch of chives. Ready for serve.
Misoshiru (Soybean Paste soup) Recipe
Ingredients:
3 cup water
2tbsp dashinomoto
1/2 tofu age (deep fried tofu)
1/2 cup miso
1/2 block tofu cut into cubed
wakame seaweed cut into bite size
2 scallions, chopped into thin rounds for granish
Preparations:
In a saucepan, bring water to boil add in dashinomoto and miso. Add tofu, tofu age, wakame seaweed and bring mixture to a boil again. Remove from heat, pour into 4 small bowls and garnish with scallions. Ready for serve.
