Japanese Clear Soup is a delightful and light broth-based dish that showcases the umami flavor profile inherent in many traditional Japanese cuisine soups. This simple Japanese soup can be prepared easily and is perfect for a healthy lunch or dinner. With its clear broth, it serves as a soothing base for various ingredients, primarily featuring dashi broth, which is the cornerstone of many Japanese soups. The clarity and simplicity of this soup make it a refreshing choice, allowing the flavors of the individual components to shine through. The vibrant ingredients not only create a visually appealing dish but also offer a healthy balance of nutrients and taste.
Ingredients
Scale:
4 cups water
1 piece kombu (dried kelp), about 4 inches long
1 cup bonito flakes (katsuobushi)
1 cup tofu, diced
1 cup mushrooms, sliced
1 cup green onions, finely chopped
1 cup assorted vegetables (carrots, daikon, or bok choy), thinly sliced
2 tablespoons soy sauce
1 tablespoon mirin
Salt, to taste
Instructions
In a medium pot, combine 4 cups of water and the piece of kombu. Allow it to soak for about 30 minutes.
Place the pot over medium heat and slowly bring it to a simmer. Just before it reaches a boil, remove the kombu and add the bonito flakes.
Once the bonito flakes have settled at the bottom after about 5 minutes, strain the broth through a fine mesh sieve into a clean pot.
Bring the dashi back to a simmer on medium heat. Add the sliced vegetables, cooking until they are just tender, about 5–7 minutes.
Gently add the diced tofu and cook for an additional 2 minutes.
Stir in the soy sauce, mirin, and salt to taste. Let the soup simmer for another 2 minutes.
Remove the pot from the heat and stir in the chopped green onions just before serving.
