Japanese Clear Soup Recipe
Japanese Clear Soup Recipe
Table of Contents
Japanese Clear Soup Recipe
This Japanese Clear Soup Recipe is a light and flavorful broth often served as a starter at Japanese steakhouses. With a rich umami profile and delicate ingredients, this soup is both soothing and satisfying. Perfect for a chilly evening or when you’re craving something simple yet nourishing.
Description
Japanese clear soup, also known as “Osumashi” or “Suimono,” is a staple in Japanese cuisine. Renowned for its transparency and delicate taste, this soup is often enjoyed at high end restaurants, especially in teppanyaki style settings. This authentic Japanese Clear Soup Recipe combines a flavorful dashi base with fresh vegetables, mushrooms, and a touch of soy sauce to create a light, umami packed broth.
The magic of this soup lies in its simplicity. Unlike creamy soups, Japanese clear soup is a celebration of balance, bringing out the natural flavors of its ingredients without overpowering them. The base is traditionally made using dashi, a Japanese stock derived from kombu (kelp) and katsuobushi (bonito flakes).
This Japanese Clear Soup Recipe is perfect for those seeking a low calorie, nutrient rich dish. It is gluten free, versatile, and can be customized with your favorite toppings like thinly sliced scallions, shiitake mushrooms, or tofu. Whether you’re a seasoned cook or a beginner, this recipe is easy to follow and requires only basic ingredients.
Discover the authentic flavors of Japan with this Japanese Clear Soup recipe! This light and flavorful soup, also known as “suimono,” is a staple in Japanese cuisine. Made with a delicate dashi broth, it features fresh ingredients like mushrooms, green onions, and tofu, creating a perfect balance of taste and nutrition. This Japanese Clear Soup recipe is easy to prepare and perfect as a comforting appetizer or a light meal. Whether you’re new to Japanese cooking or a seasoned enthusiast, this recipe will bring the simplicity and elegance of traditional Japanese flavors right to your table.
Ingredients
For the Soup Base:
- 4 cups water
- 1 piece kombu (dried kelp, about 4 inches long)
- 1/2 cup katsuobushi (bonito flakes)
- 1/2 small onion, thinly sliced
- 1 carrot, thinly sliced
- 3-4 shiitake mushrooms, thinly sliced
- 1 tbsp soy sauce (adjust to taste)
- Salt, to taste
For Garnish:
- 2 green onions, finely sliced
- 1 small sprig of fresh parsley or mitsuba (optional)
Instructions
1.Prepare the Dashi Base: In a medium pot, combine water and kombu. Let it soak for 15–20 minutes to release its flavors. Heat the pot over medium heat until just before boiling. Remove the kombu and discard or save for another use. Add katsuobushi to the pot and bring it to a gentle boil. Lower the heat and simmer for 5 minutes.
2.Strain the Broth: Strain the broth through a fine mesh sieve lined with cheesecloth to remove katsuobushi flakes. This is your dashi base.
3.Simmer Vegetables: Return the dashi to the pot and add the onion, carrot, and shiitake mushrooms. Simmer over low heat for 10–15 minutes until the vegetables are tender. Stir in soy sauce and adjust salt to taste.
4.Assemble the Soup: Ladle the soup into individual bowls, ensuring each bowl gets a mix of vegetables and broth. Garnish with thinly sliced green onions and parsley or mitsuba. Serve hot.
Notes
- For a vegetarian version, skip the katsuobushi and use shiitake mushrooms and kombu to create a vegetarian dashi.
- Customize the soup with additional toppings like silken tofu, thinly sliced daikon radish, or enoki mushrooms.
- This soup can be stored in the refrigerator for up to 2 days. Reheat gently over low heat.
Japanese Clear Soup Recipe
Ingredients
- For the Soup Base:
- 4 cups water
- 1 piece kombu dried kelp, about 4 inches long
- 1/2 cup katsuobushi bonito flakes
- 1/2 small onion thinly sliced
- 1 carrot thinly sliced
- 3-4 shiitake mushrooms thinly sliced
- 1 tbsp soy sauce adjust to taste
- Salt to taste
- For Garnish:
- 2 green onions finely sliced
- 1 small sprig of fresh parsley or mitsuba optional
Instructions
- 1.Prepare the Dashi Base: In a medium pot, combine water and kombu. Let it soak for 15–20 minutes to release its flavors. Heat the pot over medium heat until just before boiling. Remove the kombu and discard or save for another use. Add katsuobushi to the pot and bring it to a gentle boil. Lower the heat and simmer for 5 minutes.
- 2.Strain the Broth: Strain the broth through a fine mesh sieve lined with cheesecloth to remove katsuobushi flakes. This is your dashi base.
- 3.Simmer Vegetables: Return the dashi to the pot and add the onion, carrot, and shiitake mushrooms. Simmer over low heat for 10–15 minutes until the vegetables are tender. Stir in soy sauce and adjust salt to taste.
- 4.Assemble the Soup: Ladle the soup into individual bowls, ensuring each bowl gets a mix of vegetables and broth. Garnish with thinly sliced green onions and parsley or mitsuba. Serve hot.
Notes
- For a vegetarian version, skip the katsuobushi and use shiitake mushrooms and kombu to create a vegetarian dashi.
- Customize the soup with additional toppings like silken tofu, thinly sliced daikon radish, or enoki mushrooms.
- This soup can be stored in the refrigerator for up to 2 days. Reheat gently over low heat.
