Description
Japanese Clear Soup, or suimono, is a delicate and soothing broth made with dashi, mushrooms, wakame, and silken tofu. Light yet full of umami, it’s perfect as a palate-cleansing starter, a comforting reset meal, or a simple Japanese-inspired dish that comes together in under 40 minutes.
Ingredients
-
4 cups (960 ml) dashi broth (use kombu + shiitake for vegetarian dashi)
-
4 shiitake mushrooms, thinly sliced
-
2 tablespoons (2.5 g) dried wakame seaweed
-
200 g (7 oz) silken tofu, cubed
-
2 tablespoons (30 ml) soy sauce
-
1 tablespoon (15 ml) mirin
-
1 teaspoon (5 ml) sesame oil (optional)
-
1 spring onion (scallion), finely sliced, for garnish
Instructions
-
Warm the dashi in a saucepan over medium heat until gently simmering.
-
Add shiitake mushrooms and simmer for 5 minutes until tender and fragrant.
-
Stir in dried wakame and cook for 2–3 minutes until rehydrated.
-
Carefully add cubed silken tofu and simmer another 2–3 minutes to warm through.
-
Season with soy sauce, mirin, and sesame oil (if using). Taste and adjust to preference.
-
Ladle into warmed bowls and garnish with sliced spring onion. Serve hot.
Notes
Use kombu + shiitake dashi for a vegetarian/vegan version.
Avoid overcooking wakame—it should be tender but not mushy.
Handle silken tofu gently to prevent breaking.
Warm serving bowls beforehand to keep soup hot longer.
Optional garnishes: chili oil, sesame seeds, or julienned carrots.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop simmer
- Cuisine: Stovetop simmer