Osuimono

Name: Osuimono
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 cups dashi stock; 2 tsp Japanese sake; 1 tsp light soy sauce; 1/2 tsp fine sea salt; 4 oz silken tofu, cubed; 4 sprigs mitsuba greens, trimmed

A traditional Japanese clear soup featuring delicate dashi broth seasoned with light soy sauce and sake, served with tofu and mitsuba.

20 minEasyServes 435 cal/serving

JapaneseSoupStovetopPescatarianLow CarbDairy-FreeNut-FreeEgg-FreeShellfish-FreeNightshade-FreeCorn-Free

Ingredients

4 cups dashi stock
2 tsp Japanese sake
1 tsp light soy sauce
1/2 tsp fine sea salt
4 oz silken tofu, cubed
4 sprigs mitsuba greens, trimmed

Instructions

1

Bring 4 cups dashi stock to a gentle simmer in a saucepan over medium heat.
2

Add 2 tsp Japanese sake, 1 tsp light soy sauce, and 1/2 tsp fine sea salt, stirring until the salt dissolves completely.
3

Gently slide 4 oz cubed silken tofu into the simmered broth and heat for 2 minutes without boiling.
4

Divide broth and tofu into individual bowls and garnish with 4 sprigs trimmed mitsuba greens before serving.

Questions

Can I make Osuimono gluten-free?

Yes. The gluten in this entry is 1 tsp light soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Osuimono keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Osuimono?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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