Japanese clear soup, known for its lightness and clarity, is a delightful dish that can be enjoyed as a soothing appetizer or a nutritious meal. The blend of flavors from the broth and vegetables gives this soup a delicate yet rich profile that warms both the body and the soul.

Why Make This Recipe

This recipe for Japanese clear soup is an excellent choice for anyone looking to enjoy a healthy, homemade dish. The combination of chicken and beef broth creates a savory foundation, while the fresh vegetables contribute essential nutrients and a pop of color. Additionally, it’s a versatile recipe that can be easily customized to suit personal preferences. Whether you need a quick lunch or a comforting dinner, this soup is sure to satisfy.

How to Make Japanese Clear Soup

Making Japanese clear soup is a straightforward process that involves simmering vegetables and broth to develop a rich flavor without complicating the nutrition aspect. With just a few ingredients and simple steps, you can create a beautiful soup that looks and tastes gourmet.

Ingredients

2 teaspoons sesame oil (or peanut oil)
8 cups chicken broth
4 cups beef broth
4 cups water
1 large sweet onion, peeled and cut into wedges
6 cloves garlic, peeled and smashed
2 large carrots, cut into chunks
2-inch piece fresh ginger, sliced
4 whole scallions, chopped
10 button mushrooms, sliced thin
Salt, to taste

Directions

Place a large 8-quart stock pot over medium-high heat. Add the oil and place the onion, garlic, carrots, and ginger in the pot. Sear the veggies on all sides to caramelize, making sure not to burn the garlic.
Pour in the chicken broth, beef broth, and water. Bring to a boil. Lower the heat to a low boil and simmer for at least one hour.
Use a skimmer to remove the vegetables from the broth. Taste, then salt as needed.
To serve, ladle hot broth into bowls and sprinkle chopped scallion and sliced mushrooms over the top.

How to Serve Japanese Clear Soup

Japanese clear soup can be served as a light appetizer or a main course. For an elegant presentation, consider garnishing each bowl with freshly chopped scallions and thinly sliced mushrooms. You can also pair the soup with traditional accompaniments such as rice or Japanese pickles for a complete meal.

How to Store Japanese Clear Soup

To store any leftover Japanese clear soup, allow it to cool completely and transfer it to an airtight container. It can be refrigerated for up to 3 days. If you want to store it for longer, consider freezing the broth without the garnishes. When ready to enjoy, simply reheat on the stove, adding fresh mushrooms and scallions as a garnish.

Tips to Make Japanese Clear Soup

Ensure to sear the vegetables until they are just caramelized for added depth of flavor.
Adjust the seasoning to balance the umami of the broths; taste as you go.
Experiment with additional toppings like tofu, sesame seeds, or seaweed for added texture and flavor.

Variation

For a vegetarian version of this clear soup, replace the chicken and beef broth with vegetable broth. You can also add more variety to the vegetables—such as bok choy, snow peas, or zucchini—based on seasonal availability.

FAQs

1. Can I use store-bought broths?
Yes, you can absolutely use store-bought chicken and beef broths for convenience. Look for low-sodium options to control the saltiness.

2. How can I enhance the flavor of the soup?
Adding a splash of soy sauce, a few drops of sesame oil, or a pinch of mirin can enhance the flavor further.

3. Can I make this soup ahead of time?
Yes, this soup can be prepared ahead of time. Just store it in the refrigerator and reheat it before serving.

Enjoy making and savoring this delightful Japanese clear soup, a bowl of warmth and comfort that’s perfect for any occasion.

Japanese Clear Soup

A light and flavorful broth-based soup featuring fresh vegetables, perfect as an appetizer or a main course.

Prep Time 15

Cook Time 1

Total Time 1 15

Serving Size servings

Ingredients

For the broth

8 cups chicken broth Use low-sodium if preferred.
4 cups beef broth Use low-sodium if preferred.
4 cups water
2 teaspoons sesame oil (or peanut oil)

For the vegetables

1 large sweet onion, peeled and cut into wedges
6 cloves garlic, peeled and smashed
2 large carrots, cut into chunks
2 inches fresh ginger, sliced
4 whole scallions, chopped For garnish and flavor.
10 pieces button mushrooms, sliced thin For garnish and flavor.

Seasoning

Salt, to taste

Instructions

Preparation

Place a large 8-quart stock pot over medium-high heat.
Add the oil and the onion, garlic, carrots, and ginger to the pot.
Sear the vegetables on all sides to caramelize, making sure not to burn the garlic.

Cooking

Pour in the chicken broth, beef broth, and water.
Bring to a boil, then lower the heat to a low boil and simmer for at least one hour.
Use a skimmer to remove the vegetables from the broth.
Taste, then salt as needed.

Serving

Ladle hot broth into bowls.
Sprinkle chopped scallion and sliced mushrooms over the top.

Notes

Store leftover soup in an airtight container for up to 3 days in the refrigerator. For longer storage, freeze the broth without garnishes and reheat before serving with fresh mushrooms and scallions.