Japanese Clear Soup Recipe: Easy Healthy Dashi Broth

On a chilly evening last month, I ladled my very first bowl of Japanese Clear Soup and felt the gentle fragrance of umami rise in wisps of fragrant steam. After three rounds of tweaking—from soaking the kombu too briefly to over-steeping the bonito flakes—I learned how even a half-minute of simmer can transform a humble broth into something truly nuanced. This Japanese Clear Soup balances simplicity and depth of flavor, and I’m excited to share what I discovered through hands-on testing.

Why You’ll Love Japanese Clear Soup

• A subtle umami punch without heaviness
• Quick tabletop warmth in under 15 minutes
• Customizable garnishes that brighten each spoonful
• A historic broth tradition rooted in Japanese tea ceremony culture

A Little Background

During spring blossoms, I experimented with this broth to complement cherry-blossom viewing. The concept of osuimono dates back centuries as a clear broth served alongside kaiseki meals. My early trials revealed that even slight temperature changes greatly affect clarity and aroma.

Key Ingredients for Japanese Clear Soup

• Kombu (4–5 inch piece): Provides rich umami; if unavailable, use a small pinch of dashi granules.
• Bonito flakes (½ cup): Delicate smokiness; choose fresh, lightly packed flakes.
• Soy sauce (1 tablespoon): Balances saltiness; low-sodium works well for control.
• Mirin (1 tablespoon): Sweet depth; you can substitute with a mix of sugar and water if needed.
• Salt (½ teaspoon): Fine sea salt ensures even dissolution.

How to Make Japanese Clear Soup

1. Combine 4 cups water and the kombu in a medium saucepan; let steep 30 minutes for maximum flavor extraction.
2. Over medium heat, warm the liquid until tiny bubbles form around the edges (about 5 minutes), then remove the kombu just before it boils.
3. Once it reaches a full boil, stir in ½ cup bonito flakes, reduce heat to low, and simmer for 30 seconds to infuse smoky notes.
4. Turn off the heat and let the flakes steep 2–3 minutes; strain through a fine sieve and discard solids.
5. Return the clear dashi to the pot, stir in 1 tablespoon soy sauce, 1 tablespoon mirin, and ½ teaspoon salt, then maintain on low heat.
6. Gently add prepared garnishes (shiitake, carrot slices, tofu cubes) in the final 1–2 minutes until warmed through.

Pro Tips & Troubleshooting

• Always remove kombu before boiling—overcooked seaweed creates bitterness.
• If broth cloudiness appears, cool slightly before straining through cheesecloth to catch fine particles.
• Swap garnishes seasonally: asparagus tips in spring, baby spinach in winter.
• Halve the recipe by using 2 cups water, ½ kombu piece, and adjust seasonings to taste.

Storage & Make-Ahead Guide

Once cooled to room temperature (no more than 2 hours at room temp), store in an airtight container in the refrigerator for up to 3 days. I noted in testing that refrigeration at 4°C preserved clarity best. For longer storage, freeze in portion-sized containers for up to 1 month; thaw overnight in the fridge and gently reheat to 70°C before serving. Always discard if the broth develops off-odors or cloudiness.

Serving Suggestions

This soup pairs beautifully with a side of tamago-yaki or alongside sushi rolls. For a light lunch, add steamed rice and top with thinly sliced scallions. I often serve it with grilled mackerel for a balanced meal.

Frequently Asked Questions

• What is Japanese clear soup made of?: It’s a dashi-based broth crafted from kombu and bonito flakes, seasoned simply with soy, mirin, and salt.
• How long should I steep kombu for clear soup?: At least 30 minutes at room temperature yields a fuller umami extraction before heating.
• Can I use instant dashi powder instead of fresh dashi?: Yes, replace kombu and flakes with 1 teaspoon granules per cup of water, then season as directed.
• How do you store leftover Japanese clear soup?: Cool within 2 hours, refrigerate up to 3 days or freeze up to 1 month in airtight containers.
• What garnishes go well with clear soup?: Popular choices include shiitake, thinly sliced carrots, tofu cubes, kamaboko, and mitsuba.
• Is Japanese clear soup gluten-free?: Use gluten-free soy sauce or tamari to accommodate gluten sensitivities.

Final Thoughts

My favorite moment is that first sip of steaming, crystal-clear broth—softly fragrant and deeply satisfying. I hope your bowl of Japanese Clear Soup brings the same comforting calm it’s given me through each test batch. If you try it, let me know how your own tweaks turn out in the comments below!

More Recipes You’ll Love

• Egg Drop Soup – like Japanese Clear Soup, a soothing Asian broth with minimal ingredients
• Wonton Soup – clear Chinese-style broth with dumplings, great for practicing clear-broth technique
• Chicken Noodle Soup – classic comfort food featuring a clear, flavorful broth and tender noodles
• Thai Chicken Curry Soup – for an aromatic, spiced twist after enjoying a delicate clear broth