Turn this nourishing dish into your family’s favorite side or appetizer.
It can be hard to get your loved ones to try new things, especially at the dining table. Everyone has their preferences, and sometimes it’s intimidating to experiment with new dishes from other cultures. But if you’re ready to ease your family into the unique, umami-laced flavors of Japanese cuisine, then I have the perfect recipe for you.
Also known as suimono, Japanese clear soup is my go-to appetizer at hibachi restaurants, and now it’s easier than ever to craft at home. It’s savory, fragrant, and topped with tender mushrooms and fresh scallions. With a name that means “something to sip,” this soup is clearly a favorite for everyone.
Want to taste why? Try it for yourself. It’s just like the takeout version, but fresher and with more potential for playing with flavors. You can up the spice factor by adding a pinch of cayenne or a drop of hot sauce or chili oil. Even if you’re not a seasoned chef of Asian cuisine, this simple dish can be a great place to start.
Clear soup vs. miso soup—what’s the difference?
Although these two kinds of soup are commonly served at Japanese restaurants, they have some distinct differences. Primarily, miso soup is made with miso—fermented soybean paste. Also, it typically has added protein like tofu or mixed vegetables. Clear soup, on the other hand, only has mushrooms. The rest of its broth lives up to its name by being clear of any large chunks.
How do I store leftovers?
Once cooled to room temperature, Japanese clear soup can be refrigerated in an airtight container for up to 4 days. Alternatively, transfer it to a freezer-safe container and freeze for 2-3 months. When you’re ready to enjoy it again, let it thaw in the fridge overnight and then reheat it on the stove. Stir it occasionally over medium heat, and serve it just after it starts to simmer.
Serving suggestions
Traditionally, Japanese clear soup is crafted as an appetizer for a three-course meal. If that’s what you’d like to do, then follow up your soup with Sunomono (Japanese Cucumber Salad) and Okonomiyaki (Japanese Pancakes), Egg Drop Ramen, Chicken Fried Rice, Sesame Noodles, or a Sushi Hand Roll. The beauty is that it can also go great with any of these as a side soup. Feel free to serve it in whichever way suits your meal best. Its lightness makes it incredibly dynamic.
Ingredients
- 1 tablespoon neutral oil
- 1 large, sweet onion peeled and cut into wedges
- 3 medium carrots cut into chunks
- 1 piece fresh ginger (2 inches) sliced
- 5 cloves garlic peeled and sliced
- 6 cups chicken broth
- Salt to taste
- 3 scallions sliced
- 12 button mushrooms sliced thinly
Instructions
- Add oil to a large pot over medium-high heat.
- Add the sweet onion, carrots, and ginger to the pot. Sear them until their edges begin to brown.
- Add the garlic and cook for about 1 minute until it starts to brown lightly.
- Add the chicken broth and bring the mixture to a boil. Reduce the heat, cover the pot, and let it simmer for 1 hour.
- Strain the broth through a fine-mesh sieve to remove the vegetables. Discard the solids and add salt to taste.
- Divide the hot, clear broth among four bowls and top each with sliced scallions and mushrooms.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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