Japanese Clear Soup

The delicate, aromatic broth of Japanese Clear Soup fills your kitchen with a subtle umami fragrance that instantly soothes the soul. This traditional soup, also known as Miyabi, is the perfect starter to any Japanese meal with its crystal-clear appearance and clean, complex flavor profile. Japanese Clear Soup balances simplicity with depth—a hallmark of Japanese cuisine that has made this broth beloved worldwide. Whether you’re looking for comfort food on a cold evening or an impressive first course for dinner guests, this authentic soup delivers both nourishment and elegance. You’ll learn how to achieve that perfectly transparent broth, balance the seasonings, and customize this versatile recipe to your taste preferences.

Why You’ll Love This Recipe

This Japanese Clear Soup recipe captures the essence of traditional Japanese cooking—simplicity that reveals complexity with each spoonful. The crystal-clear broth offers a pure, clean-tasting canvas that allows each ingredient to shine without overwhelming the palate.

What makes this soup truly special is the umami foundation built from dashi (Japanese stock) that creates a depth of flavor that belies its minimal ingredient list. The contrasting textures between the silky smooth broth and the delicate bite of mushrooms and vegetables provide a satisfying mouthfeel that keeps you coming back for another spoonful.

Best of all, this elegant soup requires minimal active cooking time. Most of the magic happens during the gentle simmering process, allowing flavors to develop while you prepare the rest of your meal. It’s also incredibly versatile—perfect as a light lunch, appetizer, or palate cleanser between courses. Health-conscious diners will appreciate its naturally low-calorie, nutrient-rich profile that never sacrifices flavor.

Ingredients

For the perfect Japanese Clear Soup (4 servings):

• 8 cups (1.9 liters) water
• 2 tablespoons (30ml) mirin (Japanese sweet rice wine)
• 3 tablespoons (45ml) soy sauce (preferably low-sodium)
• 1 tablespoon (15ml) sake (Japanese rice wine)
• 2 (4-inch/10cm) pieces dried kombu (kelp)
• 1/2 ounce (14g) bonito flakes (katsuobushi)
• 1 small onion (about 4 ounces/115g), thinly sliced
• 2 medium carrots (about 4 ounces/115g), peeled and julienned
• 4 shiitake mushrooms (about 2 ounces/57g), stems removed and caps thinly sliced
• 2 green onions, thinly sliced on the diagonal (for garnish)
• 1/4 teaspoon freshly ground white pepper
• Salt to taste

Pro Tips

Achieving that signature crystal-clear broth in Japanese Clear Soup requires attention to detail. First, never let your broth reach a rolling boil—keep it at a gentle simmer. Boiling agitates proteins and particles in the liquid, creating cloudiness. A gentle approach ensures clarity while extracting maximum flavor.

The two-stage straining process is non-negotiable. After your initial simmer with kombu and bonito, strain through a fine-mesh sieve lined with cheesecloth. This removes all solid particles that could cloud your soup. For professional-level clarity, strain again after adding vegetables.

Finally, master the art of seasoning. Add salt gradually at the end of cooking, tasting as you go. The soup should taste slightly under-seasoned when hot, as flavors concentrate as it cools slightly. White pepper adds warmth without visual interruption, preserving the soup’s pristine appearance. Remember that Japanese Clear Soup is about subtle balance—no single flavor should dominate.

Instructions

Step 1: Begin by preparing your dashi base. Place water in a large pot and add the kombu. Let it soak for 30 minutes at room temperature to extract the umami flavors. Heat the pot over medium-low heat. Just before the water begins to boil (you’ll notice small bubbles forming around the kombu), remove the kombu pieces. Bringing kombu to a full boil can create bitterness.

Step 2: Add the bonito flakes to the pot and bring to a gentle boil. Immediately turn off the heat and let the bonito flakes sink to the bottom, about 2 minutes. Strain the liquid through a fine-mesh sieve lined with cheesecloth into another clean pot, pressing gently on the solids. This creates your dashi base, the foundation of your Japanese Clear Soup.

Step 3: Return the strained dashi to medium heat and add the mirin, soy sauce, and sake. Bring to a gentle simmer. Add the sliced onions and julienned carrots, maintaining the gentle simmer for about 10 minutes until vegetables begin to soften but retain some texture.

Step 4: Add the sliced shiitake mushrooms and continue to simmer for another 5 minutes. The mushrooms will add depth and earthiness to your Japanese Clear Soup while maintaining its clear appearance. Taste and adjust seasonings with salt and white pepper if needed.

Step 5: Carefully strain the soup once more if you want the traditional completely clear broth, or leave the vegetables in for a more substantial soup. Ladle the hot soup into bowls and garnish with sliced green onions just before serving for a fresh, bright finish.

Variations

For a heartier version of Japanese Clear Soup, consider adding protein like thinly sliced chicken breast or small cubes of firm tofu during the final 5 minutes of cooking. The protein gently poaches in the hot broth, absorbing the delicate flavors while adding substance to the dish.

A vegetarian adaptation replaces the bonito flakes with dried shiitake mushrooms and perhaps a small piece of kombu for the dashi base. Soak 5-6 dried shiitake mushrooms in 8 cups of water overnight, then use this liquid as your soup base. The mushrooms create a surprisingly complex, umami-rich broth without animal products.

For those seeking bolder flavors, try a spicy variation by adding a small piece of sliced ginger and a thin slice of red chili pepper during simmering. Remove before serving for a clear soup with gentle warmth that doesn’t overpower the delicate Japanese Clear Soup profile.

Storage and Serving

Store leftover Japanese Clear Soup in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making it even more delicious the next day. When reheating, do so gently over medium-low heat just until steaming—avoid boiling which can cloud the broth and make vegetables mushy.

For an elegant presentation, serve Japanese Clear Soup in small, dark-colored bowls that highlight the crystal-clear broth and colorful vegetables. Traditional Japanese meals often begin with this soup alongside a small amount of pickled ginger to cleanse the palate.

Create a complete meal by serving this soup as the first course of a Japanese-inspired dinner. Follow it with teriyaki salmon or chicken, steamed rice, and a simple cucumber salad. For lunch, pair a larger portion of the soup with onigiri (rice balls) or a small serving of cold soba noodles for a light yet satisfying meal that celebrates the balanced flavors of Japanese cuisine.

FAQs

Can I make Japanese Clear Soup without kombu or bonito?
While traditional Japanese Clear Soup relies on kombu and bonito for authentic flavor, you can substitute with chicken or vegetable stock. The result will differ slightly in flavor profile but can still be delicious. Add a teaspoon of fish sauce for umami depth if using alternative broths.

Why is my soup cloudy instead of clear?
Cloudiness usually results from boiling rather than simmering. Always maintain a gentle heat and avoid stirring too vigorously. Straining twice through cheesecloth and ensuring ingredients are added to already-hot broth also helps maintain clarity.

How can I make this soup more substantial for a main dish?
Add cooked udon or soba noodles, extra vegetables like bok choy or snow peas, and protein such as thinly sliced cooked chicken or salmon. These additions transform Japanese Clear Soup into a complete meal while maintaining its elegant character.

Is this soup gluten-free?
Traditional Japanese Clear Soup contains soy sauce, which typically contains wheat. For a gluten-free version, substitute with tamari (gluten-free soy sauce) and ensure your mirin and sake are also gluten-free certified.

Can I freeze this soup?
Yes, the broth freezes well for up to 2 months. Freeze the strained broth without vegetables, then add fresh vegetables when reheating for the best texture and appearance. Thaw overnight in the refrigerator before gently reheating.

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