Japanese Clear Soup Recipe – Restaurant Style

Looking for a light, flavorful, and comforting soup? This Japanese Clear Soup Recipe brings the taste of your favorite Japanese restaurant right to your home! Simple to make and endlessly customizable, this soup is perfect as a starter, a light lunch, or a soothing supper.

What is Japanese Clear Soup?

Have you ever slurped down that delicate, golden broth at your local sushi spot and wondered what secrets it held? “Japanese Clear Soup,” also known as suimono, is exactly what it sounds like – a crystal-clear, broth-based soup that’s a staple of Japanese cuisine. But where did it get its modest name? Legend has it that a forgetful chef, rushing to impress a visiting dignitary, accidentally omitted the usual heavy spices and vegetables.

He presented the clear broth, hoping for the best, and the dignitary declared it a masterpiece of simplicity! Was it a stroke of genius or a happy accident? Perhaps both! After all, ‘the way to a man’s heart is through his stomach,’ whether he knows what’s in it or not. So why not try this recipe and discover the magic of simple flavors for yourself?

Why You’ll Love This Japanese Clear Soup:

This Japanese Clear Soup recipe is a winner for so many reasons! First and foremost, it’s incredibly light and refreshing, a welcome contrast to heavier dishes. Secondly, making it at home saves you a ton of money compared to ordering it out every time that craving hits! Finally, with the addition of things like sliced scallions, a delicate slice of lemon, or even a sprinkling of toasted sesame seeds, it’s a celebration of subtle yet satisfying flavors. Think of it as the elegant cousin of chicken noodle soup! Ready to ditch the takeout and whip up this delightful soup yourself?

Key Ingredients for Japanese Clear Soup:

Here’s what you’ll need to create this soul-warming soup:

For the Dashi (Base Broth):

• 4 cups water
• 1 piece kombu (kelp), about 4 inches
• 1 cup katsuobushi (bonito flakes)

For the Soup:

• 3 cups prepared dashi
• 1-2 teaspoons light soy sauce (usukuchi shoyu)
• 1/2 teaspoon salt, or to taste
• 1 teaspoon sake or mirin (optional)

Garnishes (choose 1-2):

• Thin slices of tofu
• Small shrimp or scallops
• Wakame seaweed (rehydrated)
• Enoki mushrooms
• Green onions, thinly sliced
• Mitsuba (Japanese parsley) or cilantro
• Small dumpling (like chicken or fish balls)

Instructions

Make the Dashi:

1. Gently wipe the kombu with a damp cloth to remove surface dust, but don’t wash off the white powder.
2. Place kombu in cold water and let it soak for 30 minutes.
3. Heat the water with kombu over medium heat. Remove the kombu just before the water boils.
4. Bring water to a gentle boil, then add bonito flakes.
5. Immediately reduce heat and simmer for 2 minutes.
6. Strain through a fine mesh strainer lined with cheesecloth. Don’t press the flakes.

Prepare the Soup:

1. Heat the strained dashi in a clean pot over medium-low heat.
2. Season with soy sauce and salt, tasting as you go. The soup should be very subtly flavored.
3. Add sake or mirin if using.
4. Keep warm but don’t let it boil vigorously.

Serve:

1. Place your chosen garnishes in individual serving bowls.
2. Ladle the hot, clear broth over the garnishes.
3. Serve immediately while hot.

Tips

• The key to clear soup is restraint – it should taste clean and pure
• Use the lightest touch with seasonings
• Fresh dashi makes a significant difference in flavor
• Serve in small portions as it’s meant to cleanse the palate
• Traditional presentation uses lacquered bowls, but any small bowls work

This soup embodies the Japanese principle of simplicity and allows the natural flavors of the dashi to shine through.

try also : Easy Pumpkin Dump Cake Recipe and find more in pinterest