About the Recipe
Osumashi is a clear consomme style Japanese soup. Unlike miso soup, it has a more delicate flavour which is all about the dashi stock base and the tastes of the other ingredients. Along with an egg I used shiitake and leek to provide subtle flavouring in this soup. You could experiment with other vegetables but remember Osumashi shouldn't spend to long in your saucepan so prepare your vegetables so that they cook in a short space of time.
1 tsp Japanese instant dashi stock granules
1/2 tsp salt
2 shiitake or button mushrooms
1/2 tsp soy sauce
1 large egg
halve and slice the leek into matchsticks lengthways
remove the shiitake mushrooms stalk ends and cut each mushroom into 4 - 5 slices
bring the water, dashi stock granules and salt to the boil in a saucepan
tadd the leak and shiitake mushrooms. cook for 2 - 3 minutes
whisk the egg in a bowl. pour the whisked egg into the soup, and stir around gently for 1 minute. (you want to create strands of egg, not lumps)
add the soy sauce and mix once more
your Osumashi is ready to serve
Osumashi is a great soup to serve with sushi and / or sashimi.