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Osumashi with Egg, Shiitake and Leek

Prep Time:

10 Minutes

Cook Time:

5 Minutes


2 Servings



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.


500ml water

1 tsp Japanese instant dashi stock granules

1/2 tsp salt

3cm leek

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.

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