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.
Osuimono is the other basic Japanese soup: the main alternative to miso soup when you’re making 1 soup-1 dish. At its best, osuimono is a very light broth: it should never be weighed down with too many ingredients, too much salt or – and this is a common mistake – too much soy sauce.
The basic ingredients are water, dashi, soy sauce and sake, but there’s a lot of room for variation with what you put into it. Dropping a beaten egg in it, for instance, works wonderfully. For this recipe, however, I used a filet of sole, some spring onion and lime rinds.
In Japan, I would use sea bream rather than sole, but we’re having trouble finding sea bream in Montreal, and frozen sole filets work well like this. Also, in Japan I would use yuzu rinds – which are soft enough to eat – rather than lime rinds – which you have to discard before serving. Living so far from home, you have to make some compromises.