Osuimono II: Clear Egg-Drop Soup with Wakame
Here’s another of many possible variants on Osuimono, a simple clear broth that we use as the main alternative to miso soup. As always with Osuimono, this recipe is simple: a light, delicate broth with a couple of ingredients suspended in it, nothing more.
Whichever variant you choose, you’ll find there’s really not a lot to Osuimono. It takes a certain sensibility to appreciate a soup as austere as this one. But in Japan, this kind of thing is deeply appreciated.
Ingredients (for two)
- Water – 1.5 cups
- Dashi – 1 teaspoon
- Soy sauce – ½ a teaspoon
- Sake – 2 teaspoons
- Salt – just a pinch (less than ½ a teaspoon)
- One egg
- Dried Wakame seaweed – 1 teaspoon (this will seem like too little, but remember, wakame will expand many times over in the soup)
- Lightly beat an egg without fully homogenizing it
- Bring 1.5 cups of water to a boil
- When it boils, set stove to medium, add dashi, soy sauce, sake and wakame.
- Allow to simmer for a minute or two. Taste and add salt if needed.
- The tricky bit: drop the egg in a circular motion into the boiling pot. Using a fork or chopsticks, quickly swirl the egg around in the broth once – not twice, once.
- Immediately remove from heat – if you leave it on the heat for too long, the egg will overcook and the soup will lose that wonderful light feel that is the whole point of egg-drop soup.
Ladle onto small bowls, serve hot.
Today we had shiso-gohan, osuimono, daikon-no nimono (which my husband made following the recipe I wrote), and carrot salad.