This Japanese clear soup recipe is the same delicate, savory little bowl you get before your entree at your favorite Japanese restaurant.
It only takes a handful of ingredients, but the flavor is anything but simple.
A good dashi base, a splash of soy sauce, and a few soft additions like tofu and mushrooms turn plain water into something you will want to sip slowly, on repeat.
I make this soup on nights when I want something warm and light before a heavier main, or honestly, just on its own with a bowl of rice.
It comes together in under 30 minutes, uses ingredients you can find at most grocery stores or online, and it never fails to make the kitchen smell incredible.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Total Time | 30 minutes |
| Servings | 4 servings |
| Difficulty Level | Easy |
Why You’ll Love This Japanese Clear Soup Recipe
This soup proves that a handful of quiet ingredients can carry a whole lot of flavor.
Once you have dashi on hand, the rest comes together in minutes.
It is light enough to serve before a big meal, but satisfying enough to eat on its own with rice on the side.
It also happens to be one of the easiest ways to bring restaurant style Japanese cooking into your own kitchen.
- Ready in about 30 minutes from start to finish
- Uses simple, easy to find ingredients
- Naturally low in calories and easy to make gluten free with tamari
- Endlessly customizable with different proteins and vegetables
- A soothing, restaurant quality starter you can make any night of the week
If you love this kind of light, brothy comfort food, you will also want to try my Miso Soup Recipe, which uses a similar dashi base but adds fermented miso paste for a deeper, tangier flavor.
Ingredients
This recipe leans on a handful of pantry staples plus a few specialty Japanese ingredients that build the signature clear, umami rich broth.
Here is everything you will need.
- 1 piece (about 4 inches) kombu (dried kelp)
- 4 cups water
- 1 cup katsuobushi (bonito flakes)
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 tablespoon sake
- 1/2 teaspoon salt, plus more to taste
- 4 dried shiitake mushrooms, rehydrated and thinly sliced
- 1/2 cup silken tofu, cut into small cubes
- 2 scallions, thinly sliced
- 4 to 8 small cooked shrimp, peeled and deveined (optional)
- A few thin strips of yuzu or lemon peel, for garnish (optional)
You might also enjoy: Wonton Soup Recipe, another light, brothy classic that comes together just as quickly.
Kitchen Equipment Needed
You do not need anything fancy for this recipe, just a few basics that help you get a clean, clear broth.
Here is what I reach for every time.
- Medium saucepan
- Fine mesh strainer
- Sharp knife
- Cutting board
- Ladle
- Japanese soup bowls
Read Also: Egg Drop Soup Recipe
Recommended Products for This Recipe
These are a few products I personally use and recommend to make this recipe come together more easily and taste closer to what you would get at a good Japanese restaurant.
1. Premium Kombu (Dried Kelp)
The quality of your kombu makes a real difference in how deep and clean your dashi tastes.
Look for thick, dark green pieces with a light white powder still on the surface, that powder is where a lot of the umami flavor lives.
2. Katsuobushi (Bonito Flakes)
Fresh, well shaved bonito flakes give the broth its signature smoky, savory backbone.
A resealable bag keeps them from going stale between uses, which matters since a little goes a long way.
3. Fine Mesh Strainer
A good fine mesh strainer is what separates a clear, restaurant style broth from a cloudy, gritty one.
I use mine for straining dashi, rinsing rice, and dozens of other everyday kitchen tasks.
4. Japanese Lacquer Soup Bowls
Traditional lacquer bowls with lids keep the soup hot and trap the aroma until the moment you lift the lid at the table.
They also just make a simple soup feel like a proper occasion.
This same style of simple, elegant presentation works beautifully alongside a bowl of Chicken And Rice Soup Recipe if you want to turn the meal into something heartier.
Step-by-Step Instructions: How to Make Japanese Clear Soup
1. Make the Kombu Dashi
- Wipe the kombu gently with a damp cloth to remove any grit, but leave the white powdery coating in place since that is where much of the flavor comes from.
- Place the kombu in a medium saucepan with the 4 cups of water.
- Let it soak for at least 20 minutes, or up to a few hours if you have the time, so the kombu can release its flavor slowly.
- Set the pan over medium low heat and warm it gently, watching closely so it does not come to a full boil.
- Just before the water starts to bubble, remove and discard the kombu.
2. Add the Bonito Flakes
- Turn the heat up slightly so the dashi comes to a gentle simmer.
- Add the katsuobushi (bonito flakes) all at once and let them simmer for about 1 minute, just long enough to release their smoky flavor.
- Turn off the heat completely and let the bonito flakes settle and steep in the hot liquid for 5 to 10 minutes.
- Set a fine mesh strainer over a clean bowl or pot and pour the dashi through it, letting the bonito flakes fully drain without pressing on them, which helps keep the broth clear.
- Discard the spent bonito flakes and kombu, or save them for another use like a quick furikake.
3. Season the Broth
- Pour the strained dashi back into the saucepan and set it over medium heat.
- Stir in the soy sauce, mirin, sake, and 1/2 teaspoon of salt.
- Taste the broth and adjust the seasoning, adding a small pinch more salt or soy sauce if you want a slightly bolder flavor.
- Keep the broth at a gentle simmer, never a hard boil, so it stays clear and delicate.
4. Add the Mushrooms and Tofu
- Add the sliced, rehydrated shiitake mushrooms to the simmering broth.
- Let them cook for 2 to 3 minutes, just until they soften and release a little more of their earthy flavor.
- Gently lower the silken tofu cubes into the broth using a spoon so they do not break apart.
- Let everything simmer together for another 1 to 2 minutes, just enough to warm the tofu through without letting it fall apart.
5. Add the Shrimp, if Using
- If you are including shrimp, add the cooked shrimp to the pot during the last minute of cooking.
- Simmer just until the shrimp is heated through, since it is already cooked and only needs to warm up.
- If you are keeping the soup vegetarian, simply skip this step and move on to plating.
6. Assemble and Serve
- Ladle the hot soup evenly into your serving bowls, making sure each bowl gets a mix of tofu, mushrooms, and shrimp if using.
- Scatter the sliced scallions over the top of each bowl.
- Add a thin strip of yuzu or lemon peel to each bowl for a light citrus aroma, if desired.
- Serve immediately while the soup is piping hot, ideally with the lids on for a few seconds before your guests lift them at the table.
The technique of building a clean, seasoned dashi here is the same base I use in my Karaage Japanese Fried Chicken, where a similar soy and sake marinade gives the chicken its deep flavor.
Tips for The Best Japanese Clear Soup
A few small habits make the difference between a good bowl of this soup and a truly great one.
Keep these in mind as you cook.
- Never let the dashi come to a hard boil, since that clouds the broth and can make it taste bitter
- Remove the kombu before the water boils to avoid a slimy texture
- Use good quality bonito flakes for the cleanest, most fragrant flavor
- Lower the tofu in gently with a spoon so the cubes stay intact
- Season gradually and taste as you go, since dashi flavor can vary between brands
Read Also: Hot And Sour Soup Recipe
Serving Suggestions
This soup is traditionally served as a light starter, but it works well in a lot of different settings.
Here are a few of my favorite ways to serve it.
- As a starter before a Japanese style dinner of grilled fish and steamed rice
- Alongside a bowl of Fried Rice for a simple, comforting weeknight meal
- With a few pieces of sushi or sashimi on the side
- As a light lunch on its own with extra tofu and vegetables added
- Paired with pickled vegetables for a more traditional Japanese spread
Variations of Japanese Clear Soup
Once you have the base dashi down, this soup becomes very easy to customize.
Here are some variations worth trying.
- Swap the shrimp for thin slices of cooked chicken breast for a heartier version
- Use enoki mushrooms instead of shiitake for a more delicate texture
- Add a handful of baby spinach or mitsuba leaves for extra color and freshness
- Make it fully vegetarian using a kombu only dashi and tamari instead of soy sauce
- Add small pieces of fish cake (kamaboko) for a more traditional restaurant style presentation
You might also enjoy: Tom Yum Soup Recipe, which takes a similarly light, aromatic broth in a bolder, spicier direction.
Storage and Reheating
This soup is best enjoyed fresh, but leftovers can still be saved for a day or two if needed.
Here is how to store and reheat it properly.
- Store leftover soup in an airtight container in the refrigerator for up to 2 days
- Do not freeze this soup, since the tofu and dashi texture break down and turn watery once thawed
- Reheat gently on the stovetop over low heat, just until warmed through
- Avoid letting the soup boil again during reheating, since this can cloud the broth and toughen the tofu
- Add a fresh scattering of scallions after reheating, since they lose their brightness over time
This same gentle reheating approach works well for my Chinese Dumplings Recipe, where low, slow heat keeps the wrappers from turning tough.
Nutritional Facts
Here is an approximate nutritional breakdown per serving, based on a recipe that serves 4 and includes shrimp.
- Calories: about 60 to 80 per serving
- Protein: about 7 grams
- Carbohydrates: about 3 grams
- Fat: about 1 gram
- Sodium: about 480 milligrams
- Fiber: less than 1 gram
Read Also: Chicken Corn Chowder Recipe
Health Benefits of Key Ingredients
Beyond being light and comforting, this soup brings a surprising amount of nutritional value to the table.
Here is what a few of the key ingredients bring to the bowl.
- Kombu is rich in iodine, which supports healthy thyroid function
- Shiitake mushrooms contain compounds that support immune health
- Tofu is a good source of plant based protein and contains all nine essential amino acids
- Scallions add a small dose of vitamin K and antioxidants
- Bonito flakes provide protein along with a naturally occurring source of umami flavor
If you enjoy building meals around ingredients like these, you will likely enjoy my Thai Chicken Soup Recipe, which leans on similarly light, nutrient dense ingredients.
FAQs About Japanese Clear Soup
1. What is Japanese clear soup called?
It is most commonly called suimono or osuimono, which translates loosely to something you sip.
You may also see it referred to as sumashi jiru, a closely related style of clear dashi soup.
2. Can I make this soup without bonito flakes?
Yes, you can make a fully vegetarian version using only kombu for the dashi.
The flavor will be a little lighter, so consider adding a few dried shiitake mushrooms to the soaking water for extra depth.
3. Why is my broth cloudy instead of clear?
Cloudiness usually happens when the dashi is allowed to boil hard rather than gently simmer.
Keep the heat low, remove the kombu before boiling, and avoid pressing on the bonito flakes while straining.
4. What can I use instead of sake and mirin?
If you prefer to cook without alcohol, you can substitute a small splash of rice vinegar mixed with a touch of sugar for the mirin.
For the sake, a little extra water with a pinch of sugar works as a simple substitute, though the flavor will be slightly less complex.
5. Is this soup gluten free?
It can easily be made gluten free by using tamari instead of regular soy sauce.
Just double check your mirin and bonito flakes as well, since some brands add small amounts of gluten containing ingredients..
Japanese Clear Soup (Osuimono)
Ingredients
- 1 piece (about 4 inches) kombu (dried kelp) about 4 inches, wiped clean
- 4 cups water
- 1 cup katsuobushi (bonito flakes)
- 1 tablespoon soy sauce use tamari for gluten-free
- 1 tablespoon mirin
- 1 tablespoon sake
- 1/2 teaspoon salt plus more to taste
- 4 whole dried shiitake mushrooms rehydrated and thinly sliced
- 1/2 cup silken tofu cut into small cubes
- 2 whole scallions thinly sliced
- 4 whole cooked shrimp small, peeled and deveined (optional)
- yuzu or lemon peel thin strips for garnish (optional)
Equipment
- Medium saucepan
- Fine-mesh strainer
- Sharp knife
- Cutting board
- Ladle
- Japanese soup bowls (optional)
Method
- Make the kombu dashi: Wipe the kombu with a damp cloth and soak in water for at least 20 minutes. Warm gently over medium-low heat and remove just before boiling.
- Add bonito flakes and steep: Add katsuobushi, simmer gently for 1 minute, then turn off the heat and steep for 5-10 minutes. Strain through a fine mesh strainer without pressing on the flakes.
- Season the broth: Return strained dashi to the saucepan and stir in soy sauce, mirin, sake, and salt. Taste and adjust. Keep at a gentle simmer.
- Add mushrooms and tofu: Add shiitake mushrooms and cook for 2-3 minutes. Gently lower in silken tofu and simmer for 1-2 minutes to warm through.
- Add shrimp if using: During the last minute of cooking, add cooked shrimp to heat through. For vegetarian, skip this step.
- Assemble and serve: Ladle soup into bowls with tofu, mushrooms, and shrimp. Top with sliced scallions and yuzu/lemon peel. Serve immediately.
Nutrition
Notes
- Never let the dashi come to a hard boil, since that clouds the broth and can make it taste bitter.
- Remove the kombu before the water boils to avoid a slimy texture.
- Use good quality bonito flakes for the cleanest, most fragrant flavor.
- Lower the tofu in gently with a spoon so the cubes stay intact.
- Season gradually and taste as you go, since dashi flavor can vary between brands.
- Swap the shrimp for thin slices of cooked chicken breast for a heartier version.
- Make it fully vegetarian using a kombu-only dashi and tamari instead of soy sauce.
- Store leftover soup in an airtight container in the refrigerator for up to 2 days. Do not freeze.
- Reheat gently on the stovetop over low heat, just until warmed through. Avoid boiling again.
- Add a fresh scattering of scallions after reheating, since they lose their brightness over time.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Japanese clear soup recipe is proof that you do not need a long ingredient list to make something that tastes special.
A well made dashi really does most of the work for you.
I hope this becomes one of those recipes you turn to again and again, whether it is a quiet weeknight or the start of a bigger Japanese inspired dinner.
If you try it, I would love to hear how it turned out, so drop a comment below or share a photo, and let me know what add ins you used in your bowl.
Recommended:
- Lemon Chicken Orzo Soup Recipe
- Japanese Curry Chicken Recipe
- Vegetarian Egg Drop Soup Recipe
- Air Fryer Salmon Recipe
- Kimchi Stew Recipe
