Go Back
Japanese Clear Soup

Japanese Clear Soup – Light, Umami-Rich, and Comforting

This Japanese Clear Soup, known as Osumashi or Suimono, is a beautifully delicate broth often served as a starter in Japanese cuisine. It’s made with a light dashi base, seasoned with soy sauce and mirin, and finished with simple garnishes like mushrooms, green onions, or tofu. Despite its simplicity, each sip is full of savory umami flavor — clean, soothing, and deeply satisfying.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4
Course: Appetizer, Soup
Cuisine: Japanese
Calories: 40
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups dashi homemade or instant dashi granules dissolved in water
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin
  • ½ teaspoon salt adjust to taste
  • 3 –4 shiitake mushrooms thinly sliced
  • ½ cup cubed soft tofu optional
  • 2 green onions thinly sliced
  • A few sprigs of mitsuba or parsley optional, for garnish

Equipment

  • Saucepan
  • Ladle
  • Small soup bowls

Method
 

  1. Prepare the Dashi – If using instant dashi granules, dissolve 1–2 teaspoons in 4 cups of hot water. For homemade, simmer kombu and bonito flakes for authentic flavor.
  2. Season the Broth – In a saucepan, bring dashi to a gentle simmer. Stir in soy sauce, mirin, and salt.
  3. Add Mushrooms and Tofu – Add shiitake slices and tofu cubes. Simmer for 3–5 minutes until the mushrooms are tender.
  4. Taste and Adjust – Adjust salt or soy sauce to balance the umami and sweetness.
  5. Serve – Ladle soup into small bowls, then top with green onions and mitsuba or parsley. Serve warm.

Notes

Dashi options: You can use kombu-only (vegetarian) or add bonito flakes for deeper flavor.
Add-ins: Try sliced carrots, spinach, or enoki mushrooms for variety.
Meal prep: The broth can be made ahead and stored in the fridge for up to 3 days.
Serving idea: Often paired with sushi, tempura, or teriyaki dishes for a light, balanced meal.