Osumashi (Basic Clear Soup)

Mrs. Takeo Isoshima

SERVINGS 6

• 3½ cups water
• ¼ cup dried shrimps
• 1 tablespoon shoyu
• 1 teaspoon salt
• ¼ teaspoon gourmet powder

Place shrimps in cold water and boil over slow heat for 30 to 35 minutes. Strain, measure stock and add water to make 3½ cups. Add shoyu, salt, and gourmet powder. Bring to a boil and turn off heat.