Osuimono (Clear Japanese Soup)

Featured in the Honolulu Star-Advertiser on February 17, 2016.



Osuimono (Clear Japanese Soup)

  • 1 1/2 quarts low-sodium chicken broth, homemade or store bought
  • 1/3 cup cooking sherry (optional)
  • 4 teaspoons low-sodium shoyu
  • 1-inch piece of fresh ginger, smashed
  • 1 3x3-inch piece dried konbu
  • 6 fresh shiitake mushrooms, thinly sliced
  • Salt to taste
  • 1 lemon, thinly sliced
  • 2 green onions, sliced diagonally
  • 1 carrot, cut into very thin slices


  1. Bring broth to a gentle simmer in large saucepan.
  2. Add sherry, shoyu, ginger, konbu, and mushrooms; simmer 8-10 minutes.
  3. Remove ginger and konbu.
  4. Ladle soup into small bowls; float a lemon slice in each bowl and garnish with green onions and carrots.

Makes 8 servings.

*You can also add a variety of vegetables or meats to the soup, such as watercress, choi sum, napa cabbage, fish cake or shredded chicken.

Approximate Nutrient Analysis per 1/2 cup serving (not including salt to taste or added meats or fish):
50 calories, 1 g fat, 0 g saturated fat, 5 mg cholesterol, 250 mg sodium, 5 g carbohydrate, 1 g fiber, 2 g sugar, 4 g protein


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