Description
Japanese Clear Soup is a delicate, light, and flavorful broth-based soup traditionally served as a starter in Japanese cuisine. Made with low-sodium chicken broth, soy sauce, mirin, fresh ginger, garlic, mushrooms, and optional soft tofu, this clear soup is perfect for warming the palate while complementing dishes like sushi or tempura.
Ingredients
Scale
Broth Base
- 4 cups low-sodium chicken broth
- 2 cups water
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 garlic clove (smashed)
- 1 teaspoon fresh ginger (sliced)
Soup Add-ins
- 2 green onions (sliced)
- ½ cup thinly sliced mushrooms (shiitake or button)
- ½ block soft tofu (cubed, optional)
Garnish
- Fresh parsley or additional green onion for garnish
Instructions
- Prepare the broth: In a medium saucepan, combine the low-sodium chicken broth, water, soy sauce, mirin, smashed garlic clove, and sliced fresh ginger. Place the saucepan over medium heat and bring the mixture to a gentle boil.
- Simmer flavors: Once boiling, reduce the heat to a simmer and allow it to cook gently for 10 to 15 minutes so the flavors from the garlic and ginger deeply infuse into the broth.
- Strain the broth: For a cleaner and clearer broth, strain out the garlic and ginger pieces using a fine mesh sieve or slotted spoon, discarding the solids.
- Add mushrooms and tofu: Return the clear broth to the stove and add the thinly sliced mushrooms and cubed soft tofu if using. Let it simmer for another 3 to 4 minutes until the mushrooms are tender and tofu is warmed through.
- Finish with green onions: Stir in the sliced green onions into the soup just before serving to impart fresh flavor and a slight crunch.
- Serve and garnish: Ladle the hot clear soup into bowls and garnish with fresh parsley or additional green onions as desired. Serve immediately as a light appetizer.
Notes
- For a vegetarian or vegan variation, substitute chicken broth with vegetable broth.
- This soup is traditionally served as a starter in Japanese meals and pairs wonderfully with sushi or tempura.
- Optionally, remove garlic and ginger solids for a smoother broth texture.
- Use tamari instead of soy sauce to make the soup gluten-free and lower in carbohydrates.
