Description
This light and flavorful Japanese clear soup, also known as Suimono, is a staple in Japanese cuisine. It features a delicate dashi broth with mushrooms, green onions, and often thin slices of chicken or tofu.
Ingredients
Scale
- 4 cups dashi broth
- 4 oz shiitake mushrooms, thinly sliced
- 2 oz enoki mushrooms, trimmed
- 4 oz boneless, skinless chicken breast, thinly sliced (optional)
- 2 oz firm tofu, diced (optional)
- 2 green onions, thinly sliced
- 1 tbsp soy sauce
- 1 tsp mirin
- Pinch of salt
Instructions
- Prepare the dashi broth.
- In a medium pot, bring the dashi broth to a gentle simmer.
- Add the sliced shiitake mushrooms and enoki mushrooms.
- If using, add the thinly sliced chicken breast or diced tofu. Cook until the chicken is no longer pink or the tofu is heated through.
- Stir in the soy sauce and mirin.
- Taste and add a pinch of salt if needed.
- Ladle the hot soup into bowls.
- Garnish with thinly sliced green onions before serving.
Notes
- Dashi broth can be made from scratch using kombu and katsuobushi, or you can use instant dashi powder.
- For a vegetarian option, omit the chicken and ensure your dashi is vegetarian (made without katsuobushi).
- Adjust soy sauce and salt to your taste preferences.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cup
- Calories: 70
- Sugar: 2g
- Sodium: 500mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 15mg
Keywords: Japanese clear soup, Suimono, dashi soup, mushroom soup, light soup