This lovely Japanese Clear Soup is light and refreshing, packed with simple ingredients like mushrooms, scallions, and tofu. It’s the perfect starter for any meal.
Making this soup feels like a warm hug on a chilly day! I love how quick it is to prepare—just simmer, sip, and enjoy its gentle flavors. It’s so calming!
Ingredients & Substitutions
Dashi Stock: This is the backbone of your soup. You can use instant dashi powder, which is super easy, or make your own from kombu and bonito flakes for a richer taste. If you’re vegetarian, try using kombu with shiitake mushrooms for a plant-based broth.
Soy Sauce: Regular soy sauce works well, but you can switch to tamari for a gluten-free version or use low-sodium soy sauce if you’re watching your salt intake.
Mirin: This brings a sweet note to the dish. If you don’t have it, a mix of rice vinegar and a little sugar can give you a similar taste.
Mushrooms: Shiitake mushrooms add fantastic flavor, but button mushrooms are just fine too. If you’re looking for a different twist, try enoki mushrooms or even dried mushrooms—just rehydrate them first!
Wakame Seaweed: This adds a unique texture. If you can’t find it, you could use spinach or kale for a fresh alternative. Just toss it in at the end to wilt.
Tofu: Silken tofu is optional, but it gives a creamy texture. If you prefer, you can leave it out or use firm tofu and cut it into cubes instead.
How Do You Make the Perfect Dashi Stock?
The dashi stock is crucial for the flavor of your Japanese clear soup. Here’s how to create a simple, delicious dashi:
- For homemade, start by soaking a piece of kombu (kelp) in water for about 30 minutes or longer, if you have time.
- Next, heat the water with the kombu until it’s just under boiling, then remove the kombu.
- Add bonito flakes to the pot and let it simmer for about 5 minutes before straining the liquid through a fine-mesh sieve.
- If using instant dashi powder, dissolve it in hot water according to package instructions for a quick and easy base.
This basic technique allows the rich, umami flavors to shine through in your soup. Enjoy the warmth it brings!
How to Make Japanese Clear Soup
Ingredients You’ll Need:
For the Soup:
- 4 cups dashi stock (prepared from dashi powder or homemade)
- 2 tbsp soy sauce
- 1 tbsp mirin (Japanese sweet rice wine)
- 100 g shiitake or button mushrooms, thinly sliced
- 1/2 cup wakame seaweed, soaked and drained
- 2 scallions, thinly sliced
- Optional: small cubes of silken tofu
How Much Time Will You Need?
This Japanese Clear Soup takes about 15 minutes of preparation time and about 10 minutes to cook, making it a quick and easy dish. Total, it will take around 25 minutes, perfect for a cozy meal or a light starter!
Step-by-Step Instructions:
1. Prepare the Dashi Stock:
If you’re making dashi from scratch, start by soaking a piece of kombu (kelp) in water for at least 30 minutes. Heat the water, bringing it close to a boil, then remove the kombu. Add bonito flakes and simmer for 5 minutes before straining. If you’re using instant dashi powder, simply dissolve it in 4 cups of hot water according to the package instructions.
2. Simmer the Stock:
Pour your prepared dashi stock into a pot and place it over medium heat. Let it come to a gentle simmer. This will be the base of your soup!
3. Flavor the Soup:
Once your stock is simmering, mix in the soy sauce and mirin. Stir gently to let the flavors meld together nicely.
4. Add the Mushrooms:
Now, it’s time to add the thinly sliced mushrooms. Simmer them in the broth for about 3 to 5 minutes until they’re tender and aromatic.
5. Add the Wakame Seaweed:
Next, stir in the soaked wakame seaweed. Let it cook for an additional 1 to 2 minutes, allowing the seaweed to rehydrate and add its unique flavor to the soup.
6. Incorporate the Tofu:
If you’d like to include tofu, gently add the small cubes of silken tofu now. Warm it through in the soup without stirring too vigorously to keep the tofu intact.
7. Taste and Adjust:
Give your soup a taste! If you feel it needs a bit more flavor, add a dash more soy sauce to suit your palate.
8. Serve and Enjoy:
Ladle the fragrant soup into bowls, sprinkle the sliced scallions on top for that fresh touch, and serve it hot. Enjoy your comforting bowl of Japanese Clear Soup!
This delightful soup is not only quick to prepare, but it’s also a delicious start to any meal or a perfect light dish on its own. Enjoy the comforting flavors!
Can I Use Pre-Made Broth Instead of Dashi?
Yes, you can! While dashi adds a unique flavor, you can substitute it with vegetable or chicken broth if you’re in a pinch. Just keep in mind that the taste will differ slightly.
What If I Can’t Find Wakame Seaweed?
No problem! If wakame isn’t available, you can replace it with fresh spinach or kale. Just add them at the end of cooking to wilt and incorporate their flavor into the soup.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or microwave, stirring to ensure even heating. The soup will thicken a bit as it sits, so you may want to add a splash of water or broth while reheating.
Can I Make This Soup Vegetarian or Vegan?
Absolutely! For a vegetarian or vegan version, simply ensure that you use vegetable dashi or an alternative broth, and omit the bonito flakes if you’re making homemade dashi.
