Foryoueats: Japanese Clear Soup (Osumashi)

Name: Foryoueats: Japanese Clear Soup (Osumashi)
Ingredients: For the Broth:; 3⅓ cups dashi (Japanese soup stock) (I used Awase Dashi (recipe follows) using kombu and katsuobushi; for vegan/vegetarian, makeVegan Dashi); 2 tsp usukuchi (light-colored) soy sauce (use gluten-free soy sauce for GF); ½ tsp Diamond Crystal kosher salt; For the Soup Ingredients:; 8 slices kamaboko (fish cake) (skip for vegan/vegetarian); 8 pieces fu (wheat gluten) (skip for gluten-free); 2 shiitake mushrooms; 4 sprigs mitsuba (Japanese parsley); For the Awase Dashi:; 4 cups water; 1 piece kombu (dried kelp) (10 g; 4 x 4 inches, 10 x 10 cm per piece); 1 cup katsuobushi (dried bonito flakes) (packed)

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This traditional Japanese Clear Soup, known as Osumashi, features a light and savory broth made with dashi, soy sauce, and salt. It is then filled with kamaboko, shiitake mushrooms, and mitsuba for a...

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Ingredients

For the Broth:
3⅓ cups dashi (Japanese soup stock) (I used Awase Dashi (recipe follows) using kombu and katsuobushi; for vegan/vegetarian, makeVegan Dashi)
2 tsp usukuchi (light-colored) soy sauce (use gluten-free soy sauce for GF)
½ tsp Diamond Crystal kosher salt
For the Soup Ingredients:
8 slices kamaboko (fish cake) (skip for vegan/vegetarian)
8 pieces fu (wheat gluten) (skip for gluten-free)
2 shiitake mushrooms
4 sprigs mitsuba (Japanese parsley)
For the Awase Dashi:
4 cups water
1 piece kombu (dried kelp) (10 g; 4 x 4 inches, 10 x 10 cm per piece)
1 cup katsuobushi (dried bonito flakes) (packed)