Easy Japanese Clear Soup Recipe

When it comes to comforting, warming, and light dishes, few soups can match the delicate elegance of Japanese Clear Soup. Often found in Japanese cuisine as a starter or side dish, this soup is known for its clear, savory broth, which is typically made from dashi (a Japanese stock), paired with fresh vegetables, mushrooms, and sometimes a protein like chicken or tofu. The beauty of this dish lies not just in its simplicity but also in the depth of flavor it can deliver despite its clear, unassuming appearance.

Whether you’re new to Japanese cooking or a seasoned chef looking to explore more traditional dishes, this easy Japanese Clear Soup recipe is a perfect starting point. It’s light, flavorful, and versatile-allowing you to customize it to your taste while maintaining its authentic character. Best of all, this recipe is quick to prepare, making it perfect for a mid-week dinner or a fancy addition to any meal.

In this post, we’ll walk through the recipe, breaking it down step-by-step so you can prepare this soothing soup with confidence. Plus, we’ll dive into the ingredients, tips for perfecting the soup, and how you can tweak it to suit your preferences.

Easy Japanese Clear Soup Recipe

If you’ve ever had a bowl of clear soup at a Japanese restaurant, you know how satisfying it is-refreshing yet full of flavor, perfect as a starter before a heavier meal or a solo dish. This recipe takes that essence and translates it into a simple, straightforward method that can be made in your own kitchen.

Ingredients Needed

To make this soup, you’ll need a few basic ingredients. Don’t be intimidated by some of the specialized items! They’re easy to find at most grocery stores, especially if you have an Asian market nearby, and they’ll really help you achieve that authentic Japanese flavor. Here’s what you’ll need:

• Dashi Stock: This is the backbone of the soup. It’s a savory, umami-rich broth made from kombu (dried seaweed) and bonito flakes (dried fish flakes). You can buy pre-made dashi powder or make your own from scratch.
• Soy Sauce: Adds depth of flavor with its salty, slightly sweet profile.
• Mirin: A sweet rice wine that balances the saltiness of the soy sauce and adds a subtle sweetness to the broth.
• Sake: A Japanese rice wine that enhances the umami flavor and helps mellow the soup’s saltiness.
• Tofu: Soft or silken tofu works well here, providing a delicate texture that absorbs the flavor of the broth.
• Mushrooms: Shiitake mushrooms are ideal, as they add an earthy flavor, but you can also use enoki or oyster mushrooms.
• Scallions (Green Onions): Chopped scallions provide freshness and color, brightening the flavor of the soup.
• Seaweed (Optional): Wakame or nori are often used in Japanese clear soups for a touch of oceanic flavor and a slightly chewy texture.

Cooking Instructions

Let’s break down the cooking process so you can easily recreate this dish at home. While the list of ingredients might seem long, the steps are simple and relatively quick.

1. Prepare The Dashi Stock

   • If you’re using instant dashi powder, follow the package instructions for the correct ratio of powder to water. Typically, you’ll dissolve about 1-2 teaspoons of dashi powder in 2 cups of water.
   • For a more authentic approach, soak kombu (about 4-5 inches) in water for about 30 minutes, then heat it over medium heat until it begins to simmer. Once it’s hot, add the bonito flakes and let it simmer for about 5-10 minutes. Strain the liquid to get a clear broth.

2. Make The Soup Base

   • Pour the dashi stock into a medium-sized pot. Add 1 tablespoon of soy sauce, 1 tablespoon of mirin, and 1 teaspoon of sake to the pot. Stir to combine and bring the mixture to a gentle simmer over medium heat.
   • Taste the broth and adjust the seasonings to your liking. If you want it saltier, add a bit more soy sauce; for sweetness, add a bit more mirin.

3. Prepare The Tofu And Mushrooms

   • Slice the tofu into small cubes, about 1 inch in size. Set aside.
   • Slice the mushrooms thinly. If using shiitake, remove the stems and discard them, as they can be tough.

4. Assemble The Soup

   • Once the broth is simmering and well-seasoned, add the tofu and sliced mushrooms. Simmer gently for 2-3 minutes to heat them through and allow the flavors to meld.
   • If you’re using wakame or nori, add them now. They will only need a minute or two to rehydrate and soften in the broth.

5. Finish With Scallions

   • Just before serving, stir in the chopped scallions for color and freshness. They add a nice crunch and bright flavor that contrasts the umami of the broth.

6. Serve

   • Ladle the soup into bowls, garnish with extra scallions or a sprinkle of sesame seeds if desired, and serve immediately.

Ingredient Insights

• Dashi: The essential base of most Japanese soups and broths, dashi is what gives Japanese cuisine its distinctive umami flavor. It’s the result of an infusion of kombu and bonito flakes, two ingredients that are revered in Japanese cooking for their ability to create complex, savory notes. You can make dashi from scratch (as we mentioned above), or you can opt for instant dashi powder for convenience.
• Tofu: Tofu in this dish acts as a sponge for the soup’s flavor, adding texture without overwhelming the broth. Silken tofu, in particular, has a delicate mouthfeel that complements the soup’s lightness.
• Mushrooms: Shiitake mushrooms are a classic choice due to their deep, earthy flavor that enhances the soup. The umami from the mushrooms pairs beautifully with the dashi base. However, any other mild mushroom variety like enoki can be used as well for different textures and flavors.

Expert Tips

• Don’t Overcook the Tofu: Silken tofu is delicate and can break apart if overcooked. Add it to the soup just before serving and simmer for a short time to preserve its smooth texture.
• Adjust the Broth’s Flavor: Japanese clear soup is all about balance. If you find your broth too salty, you can dilute it with a little more water or dashi. If it’s too bland, increase the soy sauce or mirin slightly.
• Fresh Mushrooms vs. Dried Mushrooms: If you can’t find fresh shiitake mushrooms, you can substitute dried shiitake mushrooms. Just be sure to rehydrate them in warm water for about 20 minutes before using.
• Make it Ahead: This soup is great for meal prep. The broth and ingredients can be prepared ahead of time and stored in the fridge. Just reheat the soup when you’re ready to serve.

Recipe Variations

• Protein Options: If you want to make the soup more filling, you can add a protein. Grilled chicken, shrimp, or even a soft-boiled egg would be a great addition. For a vegetarian option, try adding extra tofu or some tempeh.
• Vegetable Options: Feel free to toss in some additional vegetables like bok choy, carrots, or spinach for added color and nutrition.
• Spicy Clear Soup: Add a touch of chili oil or red pepper flakes for a spicy kick. You can also serve it with a side of pickled vegetables to add some tang and contrast.

Final Words

This easy Japanese Clear Soup recipe embodies the simplicity and elegance of Japanese cuisine. With just a few high-quality ingredients, you can make a soup that feels light yet comforting, delicate but flavorful. It’s the perfect dish to serve as a starter for a Japanese meal, or you can enjoy it on its own as a soothing, nutritious bowl of goodness.