Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, osumade soup. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Heat soybean oil in large saucepan over medium heat. Matsutake Soup (松茸お吸い物) is a classic Japanese autumn soup with highly-prized fragrant matsutake mushrooms in clear dashi broth. This type of soup does not have miso paste, and is called Suimono or Osuimono which means "food you can sip". Watch How to Make Matsutake Clear Soup 松茸お吸い物の作り方 The popular dish is made with various parts of pig, chicken and cow.
Osumade soup is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They are fine and they look wonderful. Osumade soup is something which I have loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook osumade soup using 11 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Osumade soup:
- Take 13 pieces goat meat
- Make ready 2 large dry fish
- Make ready 1 medium size of osumade stick
- Get 1 cooking spoon of blended crayfish
- Get 2 cooking spoons of palm oil
- Make ready 4 medium size pieces if stock fish
- Prepare 1 small size ogiri okpei
- Make ready Stock cube, I used knorr and naija pot
- Get Dry pepper
- Take 4 pieces yam for thickening
- Prepare to taste Salt
When I make homemade soup I like to separate my ingredients into two categories. There are the basic building block ingredients, like veggies, herbs, meat and stock, that form the general structure of the soup. Then, there's my favorite category — the flavor boosters. These ingredients are key for a really flavorful soup, though they can easily be overlooked.
Instructions to make Osumade soup:
- Season and boil your meat with knorr and salt, add your stock fish half way boiling your meat.
- Grind your already soaked osumade stick with a grinding stone, then sieve it to avoid having unblended particles in your soup, then set aside.
- Boil your yam and pound, then set aside for thickening.
- Add more water enough to cook the soup to the boiled meat and continue cooking.
- Add palm oil, dry pepper and the blended osumade and cook for about ten minutes.
- Add the pounded yam and allow to start thickening, lower your heat after some time, so the soup won't dry up.
- Add crayfish and ogiri, taste and adjust the taste with stock cube and salt.
- Cook till it thickens, then serve, it is best served with pounded yam.
Then, there's my favorite category — the flavor boosters. These ingredients are key for a really flavorful soup, though they can easily be overlooked. Hearty beans, leafy greens and brightly colored vegetables are all combined in this satisfying soup, which makes a warming dinner on a fall evening. Leftover pasta makes a great addition too. Do make enough for leftovers, as the flavor deepens each time this soup is reheated.
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