Soy-Free Japanese Clear Soup (Osuimono)

Ingredients

• 4 cups Water
• 10.16 cm Kombu (dried kelp)
• 4 mushrooms Dried Shiitake Mushrooms
• 1/2 cup Bonito Flakes (Katsuobushi)
• 1/2 tsp Salt
• 1 tbsp Mirin
• 1 tsp Lemon Juice
• 2 stalks Green Onions

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large heavy-bottomed pot, combine the 4 cups of Water and the 10.16 cm Kombu. Let this soak for 30 minutes to allow the kombu to soften and release its flavor.
2. 2Add the 4 Dried Shiitake Mushrooms to the pot with the water and kombu. Place the pot over medium heat and bring the liquid to a gentle simmer, which is about 82°C. Before the liquid reaches a full boil, carefully remove and discard the 10.16 cm Kombu.
3. 3Add the 1/2 cup Bonito Flakes to the simmering liquid. Let it simmer gently for 1 to 2 minutes. Then, carefully pour the broth through a fine-mesh sieve set over a clean bowl or another pot. Discard the solids (kombu, shiitake mushrooms, and bonito flakes).
4. 4Return the strained broth to the large heavy-bottomed pot. Stir in the 1/2 tsp Salt and the 1 tbsp Mirin. Bring the broth back to a gentle simmer over low heat, about 79°C.
5. 5Stir in the 1 tsp Lemon Juice.
6. 6Thinly slice the 2 stalks of Green Onions. Ladle the hot soup into individual bowls. Garnish each bowl with the sliced green onions and serve immediately.

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