This Cozy Japanese Clear Soup is the perfect example of how simple ingredients can create something deeply satisfying and nourishing. Known as a style of suimono in Japanese cuisine, this delicate broth features earthy mushrooms, warming fresh ginger, and tender vegetables floating in a crystal-clear, flavorful stock. The soup is light yet comforting, with a clean taste that feels both refreshing and soothing at the same time. It’s wonderful as a starter to a Japanese meal, a light lunch, or when you’re feeling under the weather and need something gentle on the stomach. The ginger adds a subtle spicy warmth while the mushrooms provide an umami depth that makes every spoonful deeply satisfying.
Serving Quantity: 4 servings
Cooking Time: 30 minutes
1. Ingredients
- 6 cups water
- 1 piece kombu seaweed (about 4 inches)
- 1/2 cup bonito flakes
- 8 ounces shiitake mushrooms, sliced
- 4 ounces enoki mushrooms, trimmed
- 2 tablespoons fresh ginger, peeled and cut into thin matchsticks
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon sake
- 4 ounces firm tofu, cut into small cubes
- 2 green onions, thinly sliced
- 1 teaspoon sesame oil
- Salt to taste
- Fresh cilantro for garnish (optional)
2. Nutrition Information Per Serving
- Calories: 85
- Protein: 7g
- Carbohydrates: 11g
- Fat: 2g
- Fiber: 2g
- Sodium: 720mg
3. Make the Dashi Base
Place the kombu seaweed in a medium pot with the 6 cups of water. Let it soak for about 15 minutes if you have time, though this step is optional. Place the pot over medium heat and bring it to a gentle simmer. Just before the water reaches a full boil, remove the kombu with tongs and discard it. Boiling the kombu can make the broth bitter, so timing is important here.
4. Add the Bonito Flakes
Once you’ve removed the kombu, add the bonito flakes to the pot. Let the broth simmer very gently for about 3 minutes. The bonito will sink to the bottom and infuse the water with a deep, savory flavor. Turn off the heat and let the bonito steep for another 2 minutes.
5. Strain the Broth
Line a fine mesh strainer with cheesecloth or a clean kitchen towel and place it over a large bowl. Carefully pour the broth through the strainer to remove all the bonito flakes. Press gently on the bonito to extract all the liquid, but don’t squeeze too hard or the broth will become cloudy. Return the strained clear broth to the pot and discard the bonito flakes.
6. Season the Soup
Place the pot with the clear broth back on the stove over medium-low heat. Add the soy sauce, mirin, and sake. Stir gently to combine. Taste the broth and add a small pinch of salt if needed, but be careful because soy sauce is already salty. The broth should taste clean, slightly savory, and well balanced.
7. Prepare the Mushrooms
If your shiitake mushrooms have tough stems, remove and discard them, then slice the caps thinly. For the enoki mushrooms, trim off the bottom root end and gently separate the delicate strands. Keep both types of mushrooms ready to add to the soup.
8. Add the Ginger and Mushrooms
Add the ginger matchsticks to the simmering broth and cook for 2 minutes to infuse the soup with that warming ginger flavor. Then add the sliced shiitake mushrooms. Let them cook for about 4 to 5 minutes until they’re tender and have released their earthy flavor into the broth. Add the enoki mushrooms in the last minute of cooking since they cook very quickly.
9. Add the Tofu
Gently slide the tofu cubes into the soup. Be careful not to stir too vigorously or the delicate tofu will break apart. Let the tofu heat through for about 2 minutes. The tofu should be warmed but still hold its shape nicely.
10. Finish the Soup
Remove the pot from the heat and stir in the sesame oil. This adds a subtle nutty aroma that rounds out the flavors beautifully. Add most of the sliced green onions, reserving some for garnish. Give the soup one gentle stir to distribute everything evenly.
11. Serve
Ladle the hot soup into four bowls, making sure each bowl gets a good portion of mushrooms, tofu, and ginger. The broth should be crystal clear and aromatic. Garnish each bowl with the remaining green onions and a few cilantro leaves if using. Serve immediately while steaming hot.
12. Tips for Success
Kombu and bonito flakes can be found at Asian grocery stores or online. They’re essential for authentic Japanese flavor, so it’s worth seeking them out. If you absolutely cannot find them, you can use a good quality vegetable or chicken broth, but the flavor won’t be quite the same. Never boil the kombu or let the bonito flakes cook too long, as this makes the broth bitter and cloudy. The goal is a perfectly clear, delicate broth. Fresh ginger is key here, dried ginger powder won’t give you the same bright, warming flavor. You can substitute regular button mushrooms if shiitake aren’t available, but shiitake add much more depth. For a heartier soup, add cooked udon noodles or rice to the bowls before ladling in the soup. This soup is best enjoyed fresh, but you can make the dashi broth ahead and refrigerate it for up to three days. Silken tofu can be used instead of firm if you prefer a softer, more delicate texture. Add a soft-boiled egg to each bowl for extra protein and richness. A few drops of yuzu juice or lemon juice added at the end brightens the flavors beautifully. This soup is naturally low in calories and very hydrating, making it perfect for cold winter days or when you need something light and soothing.
