Japanese Clear Soup Recipe

This Japanese Clear Soup (also known as osuimono or hibachi soup) is a simple, elegant starter commonly served in Japanese restaurants. It features a delicate broth infused with umami from dashi, garnished with a few minimal ingredients like mushrooms, scallions, and tofu. Light, soothing, and low-calorie, it’s the perfect way to start a meal or enjoy as a cleansing comfort soup.

🛒 Ingredients

4 cups dashi stock (or substitute with low-sodium chicken broth + kombu for added umami)
1 tablespoon soy sauce
1 tablespoon mirin (Japanese sweet rice wine)
½ teaspoon salt (adjust to taste)
2–3 shiitake mushrooms, thinly sliced
¼ block soft tofu, cut into small cubes (optional)
2 tablespoons thinly sliced green onions
Optional: a few slices of carrot, thinly sliced spinach, or a small piece of yuzu peel for garnish

🔄 Substitutions

Dashi: Use chicken or vegetable broth with a splash of soy sauce and a small piece of kombu for a quick alternative
Mirin: Use a splash of rice vinegar + ½ teaspoon sugar
Tofu: Omit for a lighter soup or substitute with enoki mushrooms
Mushrooms: Shiitake are traditional, but button or oyster mushrooms work too
Soy sauce: Use tamari or coconut aminos for a gluten-free version

👨‍🍳 How to Make

In a medium saucepan, bring the dashi (or broth) to a gentle simmer over medium heat
Add soy sauce, mirin, and salt. Stir to combine and adjust seasoning to taste
Add sliced mushrooms and tofu cubes. Simmer for 3–5 minutes until mushrooms are tender
Ladle soup into bowls and garnish with green onions and any optional toppings like thin carrot slices or yuzu peel
Serve immediately while hot

🥢 Mix-ins & Garnishes

A few drops of sesame oil for added richness
Toasted nori (seaweed strips)
Julienned ginger or a squeeze of lemon juice
Cooked shrimp or chicken slices for a protein boost
Soba or udon noodles for a light meal version

✅ Recipe Tips

Use high-quality dashi or kombu for the most authentic umami-rich flavor
Don’t boil once the soy sauce and mirin are added—just gently simmer
Cut garnishes small and neat to keep the clean, minimalist appearance
For vegetarian: Use kombu dashi or mushroom broth instead of traditional fish-based dashi

📦 Storage

Refrigerator: Store in an airtight container for up to 3 days
Reheat: Warm gently on the stovetop—don’t boil
Freezer: Not ideal, as tofu and mushrooms may change texture

🌀 Recipe Variations

Vegetarian Clear Soup: Use kombu dashi and skip tofu or replace with silken tofu
Hibachi-Style Clear Soup: Add thin slices of onion and garlic, and simmer longer for deeper flavor
Cold Osuimono: Chill the broth and serve with chilled garnishes for a summer version

❓ FAQs

Is this the same as miso soup?
No—clear soup is broth-based with no miso paste, making it lighter and more delicate

Can I use instant dashi granules?
Yes! Just dissolve the granules in hot water per the package instructions for a quick broth

What’s the difference between dashi and broth?
Dashi is a traditional Japanese broth made from kombu (kelp) and katsuobushi (bonito flakes), giving it a deep umami flavor

Can I serve this as a main dish?
It’s best as a starter or light side, but you can add noodles or protein to make it more filling

Elegant, nourishing, and effortlessly flavorful, this Japanese Clear Soup is a must-try if you’re looking for a light and soothing addition to any meal. Let me know if you’d like a printable version or a Pinterest-ready recipe graphic! 🍜🇯🇵✨