This Japanese clear soup is light and delicious! It’s made with a flavorful broth, fresh veggies, and sometimes tofu or noodles. Perfect as a starter or anytime you need a warm hug in a bowl!
You can enjoy it all on its own or pair it with sushi for a real treat! I love keeping some on hand for chilly days—it warms me right up! 🌟
Ingredients & Substitutions
Dashi Stock: This is the heart of the soup! You can make it from scratch with kombu and bonito flakes, or save time with instant dashi powder. If you’re vegetarian or vegan, use kombu alone and add a bit of miso for extra flavor.
Mushrooms: Shiitake mushrooms bring a wonderful umami taste, but feel free to swap them for other mushrooms like button or cremini. They’re easy to find and delicious!
Spinach: Fresh spinach is a great choice for a pop of color and nutrition. You could also use other leafy greens like bok choy or kale if spinach isn’t available.
Soy Sauce and Mirin: Light soy sauce adds depth, but you could use tamari for a gluten-free option! Mirin offers a slight sweetness—if you don’t have mirin, just a teaspoon of sugar can work in a pinch.
How Do You Prepare Dashi Stock Like a Pro?
Making dashi stock might seem tricky, but it’s really straightforward! The key is to soak the kombu and control the heat carefully:
- Soak the kombu in cold water for about 30 minutes to release flavor.
- Heat it gently. Remove just before it reaches a boil to avoid bitterness.
- When adding bonito flakes, let them simmer to enhance the broth! Strain it well to keep your soup clear.
Remember, the quality of the dashi greatly influences the soup’s taste, so take your time with this step!
How to Make Japanese Clear Soup
Ingredients You’ll Need:
For the Soup Base:
- 4 cups dashi stock (made from kombu seaweed and bonito flakes or instant dashi powder)
For the Vegetables:
- 4 shiitake mushrooms or brown mushrooms, thinly sliced
- 1/2 cup fresh spinach leaves
- 1/4 cup chopped green onions (scallions)
- 1/2 cup enoki mushrooms (optional)
For Seasoning:
- 1 tbsp light soy sauce
- 1 tsp mirin (optional for slight sweetness)
- Salt, to taste
For Garnish:
- Fresh chives or mitsuba leaves for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time, followed by 10 minutes of cooking. In just around 20 minutes, you can enjoy a warm bowl of delicious Japanese clear soup!
Step-by-Step Instructions:
1. Prepare the Dashi Stock:
Start by soaking a piece of kombu (about 4×4 inches) in 4 cups of water for about 30 minutes. This helps to extract the flavors. After soaking, gently heat the water and bring it close to a boil. Just before it starts to boil, remove the kombu. Next, add a handful of bonito flakes to the heated water and let it simmer for about 5 minutes. Finally, strain the stock to remove the flakes. If you’re using instant dashi powder, simply dissolve it in hot water according to the package instructions.
2. Heat the Broth:
Once you have your dashi stock ready, bring it to a gentle simmer over medium heat. This forms the delicious base of your soup!
3. Add the Mushrooms:
Now it’s time to add the sliced shiitake and enoki mushrooms (if using) into the simmering broth. Let them cook for about 3-4 minutes until they are tender and flavorful.
4. Season the Broth:
Stir in the light soy sauce and mirin, if you’re using it, for that perfect seasoning. Take a moment to taste the broth and add salt as desired, ensuring a lovely balance of flavors.
5. Add Greens:
Add in the fresh spinach leaves and chopped green onions to the pot. Let them cook for about 1 minute until they wilt and become tender.
6. Serve Your Soup:
Remove the pot from the heat and pour the hot clear soup into bowls. If you like, garnish with fresh chives or mitsuba leaves for an extra touch. Enjoy the light and savory warmth of your Japanese clear soup!
Delicious and comforting, perfect for any time of the day!
Can I Use Store-Bought Dashi?
Absolutely! Using store-bought dashi is a great time-saver. Just follow the instructions on the package for mixing it with water for a quick and flavorful base.
What Vegetables Can I Substitute?
If you can’t find spinach or shiitake mushrooms, feel free to use other greens like bok choy or kale and any type of mushrooms available to you. The soup is versatile, so use what you have!
Can This Soup Be Made Vegetarian?
Yes! For a vegetarian option, simply use kombu to make the dashi and skip the bonito flakes. You could also add a splash of soy sauce or miso for an extra depth of flavor.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of water if needed to keep it from becoming too salty or concentrated.
