This Japanese Clear Soup is light yet full of comforting flavors. With simple ingredients like dashi broth, mushrooms, and green onions, it warms you right up.
It’s a quick recipe, perfect for busy evenings! I love serving it with some yummy rice on the side. It feels like a warm hug in a bowl! 😊
Key Ingredients & Substitutions
Dashi stock: This is the base of the soup. Homemade dashi made with kombu and bonito flakes is the best for authentic flavor. However, you can use instant dashi powder for convenience. It makes the recipe quicker!
Mushrooms: Shiitake mushrooms add rich flavor, but button mushrooms work too if you can’t find shiitake. You could also try other types like enoki or oyster mushrooms for a different twist.
Wakame seaweed: Essential for that Japanese touch! If you’re out of wakame, you can skip it or replace it with spinach or bok choy, but the flavor will differ a bit.
Soy sauce and mirin: Use light soy sauce for a gentler flavor. If gluten-free, you can substitute with tamari. If you don’t have mirin, a splash of sweet rice vinegar is a nice alternative.
How Do I Make Dashi Stock?
It’s easier than you think! Dashi is a key component of Japanese cooking, and here’s how you can make it:
- Soak a piece of kombu (dried seaweed) in 4 cups of water for about 30 minutes.
- After soaking, heat the water until just before boiling, then remove the kombu.
- Now, add a handful of bonito flakes and bring the mixture back to a gentle simmer for about 5 minutes.
- Strain the stock to remove the flakes, and voilà ! You’ve got fresh dashi.
Using homemade dashi will enhance your soup’s flavor significantly, making it more authentic!
How to Make Japanese Clear Soup
Ingredients You’ll Need:
Main Ingredients:
- 4 cups dashi stock (homemade or instant)
- 1 cup fresh shiitake or button mushrooms, sliced
- ½ cup wakame seaweed (rehydrated if using dried)
- 2 tablespoons light soy sauce
- 1 tablespoon mirin
- 2 green onions, thinly sliced
- Optional: a pinch of salt, to taste
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and another 10 minutes to cook, so you’ll have a delicious bowl of soup ready in just 20 minutes!
Step-by-Step Instructions:
1. Prepare the Dashi Stock:
If you’re using instant dashi, follow the package instructions to make the stock. If you’d like to make homemade dashi, you can soak kombu (dried seaweed) in water for 30 minutes and then heat it gently. Just before it boils, remove the kombu and add bonito flakes. Simmer for about 5 minutes, strain, and you have your dashi!
2. Heat the Dashi:
In a medium pot, pour the prepared dashi stock and bring it to a gentle simmer over medium heat. Watch closely so it doesn’t boil.
3. Add the Mushrooms:
Once the dashi is simmering, add the sliced mushrooms. Allow them to simmer for about 5 minutes, or until they’re tender and flavorful.
4. Incorporate the Wakame:
Next, add the rehydrated wakame seaweed and let it simmer for another 2 minutes to warm through.
5. Season the Soup:
Stir in the light soy sauce and mirin. Taste the soup and adjust with a pinch of salt if desired. You want it to be gently flavored, so be mindful not to over-salt!
6. Serve the Soup:
Remove the pot from the heat and ladle the soup into bowls. It’s best enjoyed hot!
7. Garnish:
Top each bowl of soup with thinly sliced green onions for a fresh finish. Enjoy!
This Japanese Clear Soup is light and comforting, making it a perfect appetizer or a soothing side dish for any meal. Enjoy the delightful umami flavors and warmth! 😊
Can I Use Different Types of Stock?
Yes! While dashi is traditional for this soup, you can use vegetable broth or chicken stock as a substitute if needed. Just keep in mind that the flavor will be a bit different from authentic Japanese clear soup.
What Can I Add to Make it Heartier?
If you want to make the soup a bit more filling, consider adding tofu cubes or cooked chicken. You can also toss in additional vegetables like sliced carrots or bok choy for more nutrients and texture.
Can I Store Leftover Soup?
Absolutely! Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or in the microwave, but be aware that the mushrooms and wakame may lose some texture upon reheating.
How Do I Rehydrate Dried Wakame?
To rehydrate dried wakame, simply soak it in water for about 10-15 minutes until it expands and softens. Drain and then add it to your soup for that traditional flavor and texture!
