Authentic Clear Japanese Soup Recipe: Simple & Traditional

The authentic recipe for clear Japanese soup (suimono) requires just 5 essential ingredients: 4 cups of dashi stock, 2 tablespoons soy sauce, 1 tablespoon mirin, 100g white fish fillet, and 4 shiitake mushroom caps. Simmer the dashi gently, add seasonings, then carefully poach the fish and mushrooms for 3-4 minutes until just cooked. Serve immediately in small bowls with a slice of lemon or yuzu zest for traditional presentation. This classic preparation yields a crystal-clear broth with delicate umami flavor that's central to Japanese kaiseki cuisine.

Clear Japanese soup, known as suimono in Japan, represents one of the most refined elements of traditional kaiseki cuisine. Unlike heartier miso soup, this delicate broth showcases the art of subtlety through its transparent appearance and nuanced flavors. Mastering this dish requires understanding the foundational element: dashi. The quality of your dashi directly determines whether your soup achieves that signature crystal clarity and balanced umami profile that defines authentic Japanese clear soup recipes.

Essential Ingredients for Authentic Clear Japanese Soup

The beauty of traditional Japanese clear soup lies in its minimalism. Each ingredient serves a specific purpose in creating that perfect balance of flavors while maintaining visual clarity.

Dashi: The Foundation of Flavor

Dashi isn't just broth—it's the soul of Japanese cuisine. For clear soup, you need a pristine ichiban dashi (first extraction) made from:

• 10g kombu (dried kelp)
• 15g katsuobushi (bonito flakes)
• 4 cups filtered water

The key to perfect dashi for clear Japanese soup is temperature control. Never bring kombu to a full boil, as this releases glutinous elements that cloud the broth. Instead, heat water with kombu to 140-150°F (60-65°C), then add katsuobushi just below boiling point.

Seasonings: Precision Matters

Unlike Western soups that rely on multiple seasonings, clear Japanese soup uses just two elements:

• Soy sauce: Use usukuchi (light color) soy sauce for authentic clear Japanese soup without discoloration
• Mirin: Adds subtle sweetness and depth; substitute with 1 tsp sugar dissolved in 1 tbsp water if unavailable

The ratio is critical: 2 parts soy sauce to 1 part mirin per 4 cups of dashi. Exceeding this creates a cloudy, overly salty broth.

Ingredient	Traditional Amount	Cloudiness Risk	Flavor Impact
Dashi stock	4 cups	None (base)	Umami foundation
Usukuchi soy sauce	2 tbsp	High if exceeding	Saltiness, depth
Mirin	1 tbsp	Moderate if excessive	Sweetness, gloss
White fish fillet	100g	Low if handled properly	Delicate protein

Step-by-Step Preparation Guide

Follow these precise steps for restaurant-quality clear Japanese soup at home. The entire process takes just 20 minutes with proper preparation.

Preparing Perfect Dashi

1. Wipe kombu with damp cloth (don't wash off umami compounds)
2. Add to cold water in non-reactive pot (stainless steel or enamel)
3. Heat slowly to 140-150°F (60-65°C) over 30 minutes
4. Remove kombu just before boiling point (175°F/80°C)
5. Bring water to near-boiling, add katsuobushi
6. Simmer 30 seconds, then turn off heat
7. Let flakes settle for 2 minutes before straining through fine mesh

Assembling the Clear Soup

1. Cool dashi to 160°F (70°C) before adding seasonings
2. Gently whisk in soy sauce and mirin
3. Cut fish into 1-inch cubes (use cod, sea bass, or flounder)
4. Add fish and mushrooms to broth
5. Maintain temperature at 175°F (80°C)—never boil
6. Cook 3-4 minutes until fish turns opaque
7. Remove from heat immediately
8. Ladle carefully into pre-warmed bowls

Avoiding Common Mistakes

Many home cooks struggle with achieving true clarity in Japanese clear soup. These professional techniques ensure success:

Temperature Control is Critical

Exceeding 185°F (85°C) causes proteins to denature and cloud the broth. Use an instant-read thermometer to maintain precise temperature throughout cooking. The ideal serving temperature for authentic clear Japanese soup is 160-170°F (70-75°C).

Ingredient Handling Techniques

• Fish preparation: Freeze fish for 30 minutes before cutting for cleaner slices
• Mushroom treatment: Wipe shiitake with damp cloth—never soak, which dilutes flavor
• Straining method: Double-strain dashi through cheesecloth-lined sieve
• Serving technique: Ladle broth from top, avoiding settled particles

Traditional Variations Across Japan

Regional adaptations of clear Japanese soup reflect local ingredients while maintaining the essential clarity principle:

Kyoto Style (Kyo-suimono)

Features delicate yuba (tofu skin) and seasonal vegetables cut into intricate shapes. Kyoto chefs often add a single drop of yuzu kosho for subtle citrus heat without clouding the broth.

Tokyo Style (Edo-suimono)

Uses slightly stronger dashi with additional niboshi (dried sardines) for deeper umami. Typically includes small pieces of kamaboko (fish cake) shaped like seasonal motifs.

Osaka Style (Kamigata-suimono)

Sweeter profile with extra mirin, reflecting Osaka's culinary preferences. Often includes small shrimp or crab for special occasions.

Serving and Presentation

How you serve clear Japanese soup matters as much as how you make it:

• Use small, translucent lacquerware or ceramic bowls
• Pre-warm bowls with hot water before serving
• Arrange ingredients asymmetrically following wabi-sabi principles
• Garnish with single lemon slice or yuzu zest twist
• Never stir after serving—appreciate the layered presentation

Storage and Reheating Guidelines

Clear Japanese soup is best enjoyed immediately, but proper storage maintains quality:

• Store broth and ingredients separately
• Refrigerate for up to 24 hours
• Reheat broth to 175°F (80°C) without boiling
• Add fresh ingredients when reheating
• Never freeze clear soup—it destroys the delicate texture

Health Benefits of Traditional Clear Soup

Beyond its culinary elegance, authentic clear Japanese soup offers notable health advantages:

• Low in calories (approximately 40-60 per serving)
• Rich in umami compounds that enhance satiety
• Contains natural glutamates that support digestive health
• Provides hydration with electrolytes from natural sources
• Serves as excellent pre-digestive course to prepare the palate

FAQ: Clear Japanese Soup Essentials

Can I make clear Japanese soup without dashi?

While dashi is essential for authentic flavor, you can create a simplified version using 4 cups water with 1 dried shiitake mushroom and 1 small piece of kombu simmered for 20 minutes. Strain thoroughly before adding seasonings. This produces a lighter but still clear broth suitable for beginners learning Japanese clear soup recipes.

Why does my clear Japanese soup become cloudy?

Cloudiness typically occurs from three causes: boiling the dashi (should simmer below 185°F/85°C), using too much soy sauce, or adding ingredients that release starch. To prevent cloudiness, maintain precise temperature control, use usukuchi (light color) soy sauce, and ensure all vegetables are thoroughly cleaned but not soaked.

What's the difference between suimono and miso soup?

Suimono (clear Japanese soup) features a transparent broth made from dashi with minimal seasoning, while miso soup uses miso paste that clouds the broth. Suimono serves as a palate cleanser in kaiseki meals, typically appearing before the main course, whereas miso soup is a heartier component usually served with meals. The preparation methods differ significantly, with suimono requiring careful temperature control to maintain clarity.

How can I make vegetarian clear Japanese soup?

For authentic vegetarian Japanese clear soup, prepare dashi using only kombu (no bonito flakes). Simmer 10g kombu in 4 cups water at 140-150°F (60-65°C) for 30 minutes. Add 1 dried shiitake for additional depth. Use tofu instead of fish, and enhance with seasonal vegetables like bamboo shoots or fresh shiitake. The key is maintaining the same temperature precision as traditional preparation.

What are traditional accompaniments for clear Japanese soup?

In kaiseki tradition, clear Japanese soup is served in a lidded bowl with a single accompanying item: a small dish of pickled vegetables (tsukemono) or a piece of grilled fish. Never serve with rice—suimono functions as a palate cleanser before the main meal components. The minimalist presentation highlights the soup's delicate flavor and clarity.