Osuimono is a light Japanese clear soup made with dashi, vegetables, and a touch of seasoning.
This combination — especially ginger, onion, shiitake, and dried shrimp — helps gently move Qi and support comfortable digestion. Bok choy adds a refreshing, cooling element that can help ease heat and support circulation.
It’s a soothing soup for sluggish digestion, mild bloating, or when you want something warm yet light.
 

Ingredients (3 Servings)

3 tbsp Dried shrimp
1/4 Onion
4 Shiitake mushrooms
1/2 Bunch Bok choy
1/3 Carrot
1 tbsp Grated fresh ginger root
2tsp Soy sauce
2/3 tsp Salt
2tbsp Sake
1tbs Sesame oil
30g Katsuobushi (Bonito flakes)
1L Water

Method

Step 1 - Make a Katsuo dashi soup. Bring 1L water to a near boil (you will see small bubbles coming up. That's the right time) and add bonito flakes. As soon as it brings to a boil, turn off the heat. Leave it for 2 minutes, then strain the bonito flakes slowly. Do Not squeeze. This is very important.
Step 2 - Cut the carrot and onion in long and thin, and other vegetables as you like. 
Step 3 - grate the fresh ginger root.
Step 4 - Pour the Katsuodashi soup into a pot, add carrot, and bring to a near boil again.
Step 5 - Add dried shrimp, shiitake mushroom, and onion. Cover and simmer on low for 2 minutes.
Step 6 - Add the bok choy, grated fresh ginger root, soy sauce, sake and salt. Bring to a boil and turn off the heat.