Japanese Clear Soup is a light and tasty dish, perfect for warming up! Made with simple ingredients like dashi broth, tofu, and veggies, it’s soothing and satisfying.
This soup is like a warm hug on a cold day! I love serving it with some green onions sprinkled on top for extra flavor. It’s super easy to whip up, perfect for any time you’re craving comfort! 😊
Key Ingredients & Substitutions
Dashi Stock: This is the star of the soup! If you don’t have the ingredients to make dashi, broth made from vegetable bouillon is a good alternative. It won’t have the same depth, but it’ll work in a pinch.
Soy Sauce: Regular soy sauce is great, but if you’re gluten-free, opt for tamari. For a lighter flavor, you can use low-sodium soy sauce, so the soup doesn’t get too salty.
Mirin: If you can’t find mirin, you can use a mix of sugar and water (1 tablespoon sugar dissolved in 1 tablespoon water) for a similar sweetness. Rice vinegar with a touch of sugar also works!
Mushrooms: Shiitake mushrooms add great flavor, but button or cremini mushrooms can be used instead. If you want to try something different, consider using enoki mushrooms for a delicate touch.
Wakame Seaweed: If you don’t have wakame, you can use spinach, kale, or even some fresh herbs like cilantro for a different twist. Each will change the flavor a bit, but they all add nice texture!
How Do I Make My Dashi Stock Perfect?
Making dashi might seem intimidating, but it’s easier than you think! The taste of your soup heavily depends on this key ingredient, so let’s get it right.
- Start with cold water and add a piece of kombu (dried seaweed). Soak it for 30 minutes if you have time.
- Warm it over low heat, and just before it boils, remove the kombu. This helps to keep the flavors delicate.
- Add bonito flakes, simmer for 5 more minutes, then strain the broth to remove the flakes.
You’ll have a clean and flavorful dashi that’s perfect for your soup! If you’re short on time, using instant dashi granules is a quick and easy shortcut.
How to Make Japanese Clear Soup
Ingredients You’ll Need:
For the Soup Base:
- 4 cups dashi stock (traditional Japanese broth made from kombu seaweed and bonito flakes)
- 2 tablespoons soy sauce
- 1 tablespoon mirin (sweet rice wine)
- 1/2 teaspoon salt (adjust to taste)
For the Soup Add-ins:
- 4 shiitake or button mushrooms, thinly sliced
- 1/2 cup wakame seaweed, rehydrated (if dried)
- 2 green onions, thinly sliced
- 1 teaspoon toasted sesame seeds (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and cook. If you’re making your dashi from scratch, add an additional 20 minutes for that step. Overall, you’ll have a steaming bowl of comforting soup in no time!
Step-by-Step Instructions:
1. Making the Dashi Stock:
If you’re using instant dashi granules, just dissolve them in water according to the package instructions. If you prefer homemade, soak a piece of kombu (dried seaweed) in 4 cups of cold water for about 30 minutes, then simmer gently. Just before it boils, remove the kombu and add bonito flakes (dried fish flakes) and let it simmer for about 5 minutes. Strain the broth to remove the flakes.
2. Simmering the Broth:
In a medium-sized pot, bring the prepared dashi stock to a gentle simmer over medium heat. This fragrant broth will form the base of your delicious soup!
3. Seasoning the Broth:
Add the soy sauce, mirin, and salt to the simmering broth. Stir gently and taste. Feel free to adjust the seasoning to your preference!
4. Cooking the Mushrooms:
Now it’s time to add depth! Toss in the thinly sliced mushrooms and cook for about 3 to 4 minutes until they become tender and flavorful.
5. Adding the Wakame:
Next, add the rehydrated wakame seaweed to the pot. Allow it to cook for another 1 to 2 minutes, just until it’s warmed through.
6. Serving the Soup:
Once your soup is ready, ladle it into serving bowls. It should be aromatic and inviting!
7. Garnishing:
Finish your soup by garnishing it with sliced green onions and a sprinkle of toasted sesame seeds. This adds a lovely crunch and some fresh flavor!
8. Enjoy Your Soup:
Serve your Japanese Clear Soup immediately while it’s hot and comforting. Dig in and enjoy every warm sip!
Happy cooking! Enjoy your comforting and delicate Japanese Clear Soup! 🍲
Can I Use Homemade Dashi Instead of Instant Dashi?
Absolutely! Homemade dashi can enhance the flavor of your soup. Just follow the steps to prepare it using kombu and bonito flakes for a rich, authentic taste.
What Can I Substitute for Wakame Seaweed?
If you don’t have wakame, you can use spinach or kale as an alternative. Fresh herbs like cilantro can also work, adding a different flavor profile to your soup!
How Do I Store Leftover Soup?
Store leftovers in an airtight container in the fridge for up to 2 days. To reheat, warm gently on the stove or microwave, adding a splash of water to keep the soup from getting too thick.
Can I Add Other Vegetables?
Definitely! Feel free to add thinly sliced carrots, bok choy, or other vegetables you enjoy. Just make sure to adjust cooking times so everything is cooked to your liking.
