Japanese Clear Soup Recipe
Japanese Clear Soup Recipe
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Japanese Clear Soup Recipe
Japanese Clear Soup recipe, also known as “Suimono” or “Miso Suimono,” is a delicate, light broth that offers a taste of traditional Japanese cuisine. Known for its simplicity and clean flavors, this soup is typically served as a starter in Japanese meals. It’s the perfect balance of savory, umami flavors with a clear, broth based soup that lets the ingredients shine through. Whether you’re making it for a special occasion or a weeknight dinner, this Japanese clear soup recipe is easy to prepare and sure to delight your taste buds.
Description:
Japanese Clear Soup recipe is a traditional dish that reflects the Japanese culinary philosophy of using minimal ingredients to create deep, harmonious flavors. The key to this soup is its light, clear broth made from dashi, a Japanese stock often created from kombu (seaweed) and bonito flakes (dried fish). This base is infused with soy sauce, sake, and a touch of mirin to enhance its umami profile.
The soup typically includes delicate ingredients like mushrooms, tofu, and sometimes a hint of fresh herbs such as mitsuba or parsley for added freshness. While this soup may sound simple, it’s the balance of flavors and textures that make it so special.
The recipe shared below ensures that you can create an authentic and delicious Japanese Clear Soup recipe at home, complete with a fragrant broth and delicate ingredients. By following this recipe, you’ll get the perfect umami packed soup that’s both refreshing and satisfying.
The versatility of Japanese Clear Soup recipe also makes it an excellent base for variation. You can add different types of mushrooms, vegetables, or even small amounts of fish to cater to your taste preferences. The recipe is naturally gluten free (when using tamari instead of soy sauce), and it’s a great option for those looking for a lighter, more digestible soup. The recipe below makes enough for 4 servings, so it’s perfect for a family meal or dinner party.
Ingredients:
- 4 cups water
- 1 piece kombu (dried kelp), about 4 inches long
- 1/2 cup bonito flakes (or 1 tablespoon dashi powder)
- 2 tablespoons soy sauce (or tamari for gluten free)
- 1 tablespoon mirin
- 1 tablespoon sake
- 1/2 cup fresh shiitake mushrooms, sliced thin
- 1/2 cup soft tofu, cubed
- 1 small bunch of mitsuba (Japanese parsley) or parsley for garnish
- Salt, to taste
Instructions:
- Make the Dashi Broth: In a medium sized pot, add 4 cups of water. Gently wipe the kombu with a damp cloth to remove any dirt. Add it to the water and bring to a simmer over medium heat. Once the water begins to heat up, remove the kombu just before it reaches a boil (about 5-7 minutes). This will prevent the broth from becoming too bitter.
- Infuse the Dashi: Once the kombu is removed, add the bonito flakes (or dashi powder if using) into the hot water. Stir briefly and allow it to steep for 2-3 minutes until the bonito flakes settle at the bottom. Strain the broth through a fine mesh sieve or cheesecloth to remove the bonito flakes.
- Season the Broth: Return the strained dashi to the pot and add the soy sauce, mirin, and sake. Stir well to combine. Taste the broth and add salt as needed. Keep the broth on low heat while you prepare the rest of the ingredients.
- Add the Mushrooms and Tofu: Gently add the sliced shiitake mushrooms to the broth and allow them to simmer for about 2 minutes until softened. Then add the cubed tofu and simmer for another 2-3 minutes.
- Serve: Ladle the soup into bowls, ensuring even distribution of tofu and mushrooms. Garnish with fresh mitsuba or parsley for a refreshing green finish.
- Enjoy: Serve immediately as a starter or alongside other Japanese dishes. This soup pairs wonderfully with sushi, sashimi, or a bowl of steamed rice.
Notes:
- Substitute Options: If you can’t find mitsuba, fresh parsley or cilantro can be used as a garnish. Alternatively, a thin slice of green onion works well for added freshness.
- Adding Vegetables: Feel free to add other vegetables like thinly sliced carrots or bok choy for extra flavor and texture.
- Vegetarian Version: This soup can easily be made vegetarian by using vegetable based dashi or mushroom dashi instead of the traditional bonito based stock.
- Storage: Japanese clear soup is best enjoyed fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat to avoid losing the clarity of the broth.
Japanese Clear Soup Recipe
Ingredients
- 4 cups water
- 1 piece kombu dried kelp, about 4 inches long
- 1/2 cup bonito flakes or 1 tablespoon dashi powder
- 2 tablespoons soy sauce or tamari for gluten free
- 1 tablespoon mirin
- 1 tablespoon sake
- 1/2 cup fresh shiitake mushrooms sliced thin
- 1/2 cup soft tofu cubed
- 1 small bunch of mitsuba Japanese parsley or parsley for garnish
- Salt to taste
Instructions
- Make the Dashi Broth: In a medium sized pot, add 4 cups of water. Gently wipe the kombu with a damp cloth to remove any dirt. Add it to the water and bring to a simmer over medium heat. Once the water begins to heat up, remove the kombu just before it reaches a boil (about 5-7 minutes). This will prevent the broth from becoming too bitter.
- Infuse the Dashi: Once the kombu is removed, add the bonito flakes (or dashi powder if using) into the hot water. Stir briefly and allow it to steep for 2-3 minutes until the bonito flakes settle at the bottom. Strain the broth through a fine mesh sieve or cheesecloth to remove the bonito flakes.
- Season the Broth: Return the strained dashi to the pot and add the soy sauce, mirin, and sake. Stir well to combine. Taste the broth and add salt as needed. Keep the broth on low heat while you prepare the rest of the ingredients.
- Add the Mushrooms and Tofu: Gently add the sliced shiitake mushrooms to the broth and allow them to simmer for about 2 minutes until softened. Then add the cubed tofu and simmer for another 2-3 minutes.
- Serve: Ladle the soup into bowls, ensuring even distribution of tofu and mushrooms. Garnish with fresh mitsuba or parsley for a refreshing green finish.
- Enjoy: Serve immediately as a starter or alongside other Japanese dishes. This soup pairs wonderfully with sushi, sashimi, or a bowl of steamed rice.
Notes
- Substitute Options: If you can’t find mitsuba, fresh parsley or cilantro can be used as a garnish. Alternatively, a thin slice of green onion works well for added freshness.
- Adding Vegetables: Feel free to add other vegetables like thinly sliced carrots or bok choy for extra flavor and texture.
- Vegetarian Version: This soup can easily be made vegetarian by using vegetable based dashi or mushroom dashi instead of the traditional bonito based stock.
- Storage: Japanese clear soup is best enjoyed fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat to avoid losing the clarity of the broth.
