Photograph of the finished Osuimono

Japan · Canh trong Osuimono

Osuimono

20 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Dashi broth Dashi broth 1.2 l
  • Photograph of Tofu Tofu 240 g
  • Photograph of Wakame seaweed Wakame seaweed 12 g
  • Photograph of Spring onion Spring onion 40 g
  • Photograph of Soy sauce Soy sauce 20 ml
  • Photograph of Salt Salt 8 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Make dashi from kombu and bonito flakes, then strain it through a cloth to make the broth clear.
  2. 2 Season very lightly with salt and a few drops of light soy sauce to keep the soup from becoming cloudy.
  3. 3 Soak wakame until softened, then cut into bite-sized pieces.
  4. 4 Add the diced tofu to the soup, bring to a boil, then immediately reduce the heat to prevent it from boiling vigorously.
  5. 5 Scoop into a bowl, top with wakame and green onions before serving.

With an appliance

  • Microwave 18 min

    Replace step 1: Heat kombu and water in a heat-resistant pot at 700W for 7 minutes, remove kombu, add bonito flakes, let steep for 3 minutes, and strain through a cloth. Keep steps 2 to 5 as is to keep the broth clear.

Start cooking