This Japanese clear soup is light and refreshing, perfect for any meal! It’s made with simple ingredients like dashi broth, fresh vegetables, and sometimes tofu.
My favorite part? The way those veggies float around like little flavorful treasures! 🥕 It’s quick to whip up, making it an easy go-to for a cozy dinner or lunch.
Key Ingredients & Substitutions
Dashi Broth: This is the soul of the soup! You can use homemade dashi (with kombu and bonito flakes) or instant dashi powder for convenience. If you’re vegan, look for a plant-based dashi to keep it light and delicious!
Soy Sauce: Light soy sauce gives a nice depth of flavor. If you prefer low-sodium for health reasons, go ahead—just adjust the salt in the recipe accordingly.
Mirin: This sweet rice wine adds a lovely touch of sweetness. Can’t find mirin? Try a bit of honey or sugar dissolved in a tablespoon of water as a substitute.
Mushrooms: Shiitake mushrooms are excellent, but feel free to use any fresh mushroom you like. Button or cremini mushrooms work well too. If mushrooms aren’t your thing, try using tofu cubes for a protein boost!
Scallions: Only using the green parts keeps it fresh. You can also substitute with chives or even finely chopped parsley if you need a different flavor.
How Do I Make Smooth, Clear Dashi Broth?
Making a clear and tasty dashi is key for this soup. If you’re using instant dashi, just mix the powder with hot water according to package instructions. For homemade dashi:
- Gently wipe kombu (seaweed) to remove dust, then soak it in cold water for at least 30 minutes.
- Heat the water slowly, removing kombu just before boiling to avoid bitterness.
- Add bonito flakes once boiling, then lower heat for about 5 minutes, then strain out the flakes.
This method creates a clean and aromatic base for your soup! Taking care over your dashi really pays off in flavor.
Japanese Clear Soup (Suimono) with Mushrooms and Scallions
Ingredients You’ll Need:
For the Soup:
- 4 cups dashi broth (homemade or instant dashi powder)
- 2 tablespoons light soy sauce
- 1 tablespoon mirin
- 1/2 teaspoon salt (adjust to taste)
- 6-8 small fresh mushrooms, thinly sliced (such as shiitake or button mushrooms)
- 2 scallions (green parts only), thinly sliced
- Optional: small pieces of wakame seaweed or tofu cubes
How Much Time Will You Need?
This delightful Japanese clear soup takes about 10 minutes of prep time and 10 minutes of cooking time. In just 20 minutes, you can have a warm, comforting bowl of soup ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Dashi:
Start by making your dashi broth. If you’re using instant dashi powder, simply dissolve it in 4 cups of hot water. If you’re making homemade dashi, soak kombu in cold water for at least 30 minutes, then slowly bring it to a gentle boil, removing it before it boils to prevent bitterness. Add bonito flakes and simmer briefly, then strain!
2. Simmer the Broth:
Pour the prepared dashi broth into a pot. Bring it to a gentle simmer over medium heat, which is the perfect cooking temperature to keep those flavors mingling without boiling away the goodness.
3. Season the Broth:
Add the soy sauce, mirin, and salt to the pot. Stir gently with a ladle or spoon to combine these delicious flavors. Feel free to taste and adjust the salt if needed; sometimes a pinch more can make all the difference!
4. Add the Mushrooms:
Now, it’s time for the mushrooms! Toss in the sliced mushrooms and let them cook in the broth for about 3-5 minutes. This cooks them through and adds a wonderful earthy flavor to the soup.
5. Incorporate Wakame (Optional):
If you like, you can add a small amount of wakame seaweed now and let it simmer for just a minute. If you prefer tofu instead, feel free to add small cubes at this stage. Both options are delicious!
6. Serve the Soup:
Once everything is ready and fragrant, remove the pot from heat. Carefully ladle the soup into individual bowls, taking care to distribute the mushrooms and any added ingredients evenly.
7. Garnish and Enjoy:
Finish your soup by sprinkling the thinly sliced scallions on top just before serving. This keeps them vibrant and adds a nice crunch to each bite. Serve hot, and enjoy the delicate and clean flavors of this classic Japanese clear soup!
Can I Use Any Type of Broth Instead of Dashi?
While dashi is traditional for this soup, you can use vegetable broth for a vegetarian option or chicken broth if you prefer. Just be mindful that it will alter the flavor profile slightly!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. However, it’s best to keep the mushrooms in the broth; they’ll absorb too much liquid if stored separately and may turn mushy.
Can I Add More Vegetables?
Absolutely! Feel free to add thinly sliced carrots, zucchini, or bell peppers for extra flavor and nutrition. Just be sure to cut them into small, thin pieces so they cook quickly!
What If I Don’t Have Mirin?
If you don’t have mirin, you can substitute it with a mixture of sugar and water (1 tablespoon of sugar dissolved in 1 tablespoon of water) or a splash of sake with a bit of sugar. Just keep the flavor in mind, as it will slightly differ from the sweet notes of mirin!
