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Japanese Clear Soup Recipe

Japanese Clear Soup (Suimono) Recipe Card

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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Calories: 50
Ingredients Method Notes

Ingredients
  

  • 4 cups dashi stock homemade or instant granules dissolved in water
  • 1 tbsp soy sauce
  • 1 tsp mirin
  • ½ tsp salt or to taste
  • 4 oz firm tofu cut into small cubes
  • 4 shiitake mushrooms thinly sliced
  • 4 baby spinach leaves or 1 cup baby greens
  • 2 green onions thinly sliced
  • Optional garnish: yuzu peel mitsuba, or microgreens

Method
 

Prepare Stock:
  1. Heat dashi stock in a medium saucepan over medium heat.
Season:
  1. Add soy sauce, mirin, and salt. Stir to combine and taste, adjusting seasoning if needed.
Add Ingredients:
  1. Gently add tofu cubes and shiitake mushrooms. Simmer 2–3 minutes until mushrooms soften.
Add Greens:
  1. Add spinach or other baby greens and cook 30 seconds until wilted.
Serve:
  1. Divide soup among bowls. Sprinkle with green onions and optional garnish. Serve immediately.

Notes

Use freshly made dashi stock if possible — it gives the most authentic umami flavor.
Keep soup at a gentle simmer; do not boil aggressively to avoid breaking the tofu.
Suimono is meant to be light and clear, so avoid heavy sauces or over-seasoning.
You can also add small slices of cooked fish, shrimp, or clams for extra protein.