Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Soup Base
Vegetables
Protein (optional)
Garnish
Method
Prepare Soup Base
- 1
Make Dashi Stock
In a medium-sized pot, add 4 cups of water and bring to a boil. Add kombu and bonito flakes to make dashi stock. Allow it to simmer for 10 minutes, then strain out the solids.
- 2
Combine Ingredients
Return the dashi stock to the pot and add 2 tablespoons of soy sauce, 1 tablespoon of mirin, and 1 teaspoon of salt. Stir well and bring to a gentle simmer.
Prepare Vegetables
- 3
Slice Shiitake Mushrooms
Remove the stems from the shiitake mushrooms and slice them thinly.
- 4
Chop Green Onions
Chop the green onions into small pieces, keeping the green and white parts separate.
- 5
Prepare Carrot
Peel the carrot and slice it into thin rounds or julienne.
- 6
Wash Spinach
Thoroughly wash the spinach under cold water and drain.
Cook Ingredients
- 7
Add Vegetables
Add the sliced shiitake mushrooms, chopped white parts of green onions, and sliced carrots to the simmering dashi stock. Cook for about 5 minutes until vegetables are tender.
- 8
Add Spinach
Stir in the spinach and cook for an additional 2 minutes until wilted.
- 9
Add Protein (optional)
If using, add the diced tofu and shrimp to the pot and cook for another 3-4 minutes until the shrimp is pink and cooked through.
Serve the Soup
- 10
Garnish
Ladle the soup into bowls and garnish with the chopped green parts of green onions, shredded nori seaweed, and a sprinkle of sesame seeds.
- 11
Enjoy
Serve immediately while hot and enjoy your Osui Mono Soup!
