Japanese Clear Soup
Discover the exquisite simplicity of a traditional Japanese clear soup, often referred to as Suimono. This comforting broth, deeply infused with aromatic vegetables and a harmonious blend of broths, offers a delicate yet profound flavor profile that warms the soul. It's an elegant starter or a light, nourishing meal that embodies culinary clarity and balance.
Prep Time
15 minutes
Cook Time
1 hour 15 minutes
Total Time
1 hour 30 minutes
Servings
8 servings
Keywords
Why This Recipe Delivers
- Delivers a delicate yet profoundly flavorful broth.
- Remarkably simple to prepare with minimal effort.
- A naturally low-calorie and nourishing comfort food.
- Versatile as an elegant appetizer or light main course.
- Highlights the natural umami of quality ingredients.
Ingredients
- 10 ml (2 teaspoons) sesame oil or peanut oil
- 1.9 liters (8 cups) chicken broth
- 950 ml (4 cups) beef broth
- 950 ml (4 cups) water
- 1 large sweet onion, peeled and cut into wedges
- 6 cloves garlic, peeled and smashed
- 2 large carrots, cut into 2-3 cm (1 inch) chunks
- 5 cm (2 inch) piece fresh ginger, thinly sliced
- 4 whole scallions, green and white parts separated, chopped
- 10 button mushrooms, thinly sliced
- Salt to taste
Instructions
- Place a large 7.5-liter (8-quart) stock pot over medium-high heat. Add the sesame oil or peanut oil and allow it to shimmer. Carefully place the onion wedges, smashed garlic cloves, carrot chunks, and ginger slices into the hot oil. Sear these aromatic vegetables on all sides, allowing them to caramelize and develop deep, savory notes, taking care not to burn the garlic, which can turn bitter.
- Once the vegetables are beautifully seared and fragrant, pour in the chicken broth, beef broth, and fresh water. Increase the heat to bring the mixture to a rolling boil. As soon as it reaches a boil, reduce the heat to a low simmer. Cover the pot partially and allow the soup to gently simmer for at least one hour, or even up to 90 minutes, to fully extract the complex flavors from the vegetables and create a rich, nuanced broth.
- After the simmering period, carefully use a skimmer or a fine-mesh sieve to remove and discard all the cooked vegetables from the broth. This ensures a beautifully clear and refined soup. Taste the broth and season with salt as needed, adding small pinches until the flavor is perfectly balanced and vibrant.
- To serve this exquisite soup, ladle the hot, clear broth into individual bowls. Garnish each serving generously with the freshly chopped white and green parts of the scallions and the thinly sliced button mushrooms. Serve immediately and savor the delicate flavors.
Tools You’ll Need
- Large 7.5-liter (8-quart) stock pot
- Skimmer or fine-mesh sieve
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Ladle
Essential Success Tips
- Do not rush the searing process; proper caramelization of the vegetables is key to a deep, flavorful base.
- Maintain a gentle simmer, not a vigorous boil, during the hour-long cooking to keep the broth clear and prevent cloudiness.
- Season the broth gradually with salt after removing the vegetables to avoid over-salting and achieve perfect balance.
- For the clearest broth possible, avoid stirring excessively once the liquids are added.
- Use fresh, high-quality ingredients, especially the ginger and mushrooms, as their flavors are prominent.
Professional Cooking Secrets
- Chef's Secret: To elevate the umami even further without adding complexity, a small piece of kombu (dried kelp) can be added during the last 20 minutes of simmering, then removed with the vegetables. This adds a subtle, deep savory note.
- Chef's Secret: For an even more refined broth, strain the finished soup through a cheesecloth-lined sieve after removing the large vegetables. This ensures an impeccably clear and pristine final product.
- Chef's Secret: Toasting the sesame oil briefly in the hot pot before adding vegetables can bring out an even deeper, nuttier aroma.
Notes
- Storage: Leftover clear soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop.
- Variations: Feel free to add thinly sliced chicken breast, tofu, or other delicate vegetables like spinach or bok choy during the last 5 minutes of simmering for a heartier meal. A dash of soy sauce or mirin can also be added to taste at the end.
- Make Ahead: The broth can be made a day in advance and stored, then reheated and garnished just before serving.
Frequently Asked Questions
What is the difference between clear soup and miso soup?
Clear soup (Suimono) is typically a delicate, transparent broth seasoned primarily with salt and often a light dashi base, showcasing the subtle flavors of its ingredients. Miso soup, on the other hand, uses miso paste (fermented soybean paste) as its main flavoring, resulting in an opaque, richer, and often more robustly flavored soup.
Can I make this soup vegetarian or vegan?
Yes, absolutely! To make it vegetarian or vegan, substitute the chicken and beef broths with a high-quality vegetable broth. Ensure your sesame oil is vegan-friendly and omit any meat-based garnishes. The searing technique for the vegetables remains the same for flavor development.
Why remove the vegetables after simmering?
The vegetables are removed to ensure the broth remains perfectly clear and delicate, which is a hallmark of traditional Suimono. While they impart their flavor during simmering, leaving them in can make the broth cloudy and alter its light texture.
Nutrition Facts (Per Serving)
Calories: 90, Protein: 7g, Fat: 5g, Carbs: 6g (Estimated per serving, based on broth, vegetables, and oil; varies with specific brands and additions)
Allergy Information
This recipe contains sesame (from sesame oil, if used). It is naturally gluten-free if broths are verified gluten-free. For a soy-free version, use a different oil than sesame. Always check broth labels for specific allergen information.
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