Japanese Clear Soup
A gentle and umami-forward Japanese clear soup that is restorative yet light, perfect for a quick weeknight starter or a soothing solo meal.
Ingredients
Soup Base
- 2 cups water Use filtered water for the cleanest flavor.
- 1 cup sliced mushrooms (shiitake or cremini) Fresh or rehydrated dried shiitake add extra depth.
- 2 pieces green onions, chopped Both white and green parts soften quickly and add brightness.
- 1 tablespoon soy sauce Use low-sodium if preferred.
- 1 teaspoon miso paste (optional) Dissolve in a spoonful of warm broth before adding.
- to taste salt and pepper Add sparingly, especially if the soy sauce is salty.
Instructions
Preparation
- Pour 2 cups of water into a small pot and bring to a gentle boil over medium-high heat.
- Add the sliced mushrooms to the pot. Reduce heat to a simmer and cook for 5–7 minutes, until mushrooms are tender and the broth has taken on their flavor.
Finishing
- Lower the heat to off or very low. Stir in the chopped green onions and 1 tablespoon of soy sauce.
- If using miso, dissolve 1 teaspoon into a small bowl with a tablespoon of warm broth, then stir that mixture back into the pot. Mix gently—do not boil after adding miso.
- Taste and season with a pinch of salt and a few grinds of black pepper as needed. Serve immediately in small bowls.
Notes
For added flavor, consider an optional knob of grated ginger, or try adding tofu cubes for protein. The soup can be stored in an airtight container and kept in the fridge for 3-4 days.