Japanese osuimino soup

Japanese Clear Broth “Osuimino” with “Udon Noodles”

3-4 Yield | 10 Ingredients | 6 Methods



  • 5 cups water
  • 3 dry shitake mushrooms
  • 1 tablespoon tamari or nama shoyu
  • 2 teaspoons kelp powder
  • 1 teaspoon brown miso
  • 1/2 teaspoon salt or to taste
  • 1 cup medium soft coconut meat from young coconut, long and thinly sliced
  • 1/2 carrot, thinly sliced and cut into flower shape (or any shape) with a cookie cutter
  • 2 tablespoons chopped chives
  • 1/2 teaspoon chili flakes


  • Step 1

    Soak the dry shitake mushrooms in 5 cups of water for a few hour or overnight.

  • Step 2

    Slice the mushrooms into thin strips and return to the soaking water.

  • Step 3

    Add tamari, kelp powder, miso and salt into the water and mix well.

  • Step 4

    Add coconut meat and carrots.

  • Step 5

    Warm gently on the stove, stirring constantly, not heated higher than 118℉/ 48°C. You can also warm up in the dehydrator at 135°F/57°C for a few hours (if longer than that, bring it down to 105~115°F/41~46°C).

  • Step 6

    Garnish with chives and chili flake.

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