Authentic Japanese Clear Soup Recipe You Can Make at Home

Japanese Clear Soup, or osuimono, is a light, flavorful broth that reflects the heart of Japanese cooking — simple, elegant, and nourishing. Unlike thicker Western soups, this one is clean and subtle, typically made with a base of kombu (edible seaweed), bonito flakes, or mushrooms, depending on whether you’re preparing it traditionally or making a vegan version.

Perfect as a starter or a standalone light meal, this soup is both calming and satisfying. Its clear broth is easy on the stomach, yet packed with umami. With just a few basic ingredients and minimal prep time, it’s an ideal recipe for anyone looking to explore Japanese flavors at home. Whether you’re warming up on a chilly day or pairing it with sushi or rice dishes, this soup adds a peaceful, healthful touch to your table.

You don’t need fancy equipment or hard-to-find items — just a few pantry staples and a good stockpot. In this blog, we’ll show you how to make the perfect Japanese Clear Soup, store it, reheat it, and even customize it to make it your own. It’s healthy, gluten-free, and free of alcohol or pork-based products, making it suitable for many diets.

Why You’ll Love This Japanese Clear Soup

There’s so much to appreciate about Japanese Clear Soup — starting with how easy it is to make. With a clean, refreshing flavor and a short ingredient list, this soup is perfect for both beginners and experienced cooks. It’s gentle on the stomach, making it great for those who want something light, soothing, and nutritious.

This soup is incredibly versatile. You can enjoy it as a starter or turn it into a light meal with add-ins like tofu, mushrooms, or baby spinach. Want something vegan? Use a plant-based dashi made from kombu and shiitake mushrooms. Want a little extra depth? A splash of low-sodium soy sauce will do the trick.

It’s also ideal for health-conscious eaters. Low in fat, calories, and sodium, this broth fits many dietary lifestyles. And unlike some soups that use alcohol or pork products, this version is 100% clean — perfect for families, meal preppers, or anyone avoiding those ingredients.

Once you make this once, you’ll come back to it again and again for its comfort, ease, and calming flavor.

What You’ll Need

To make Japanese Clear Soup, you only need a few simple ingredients — all easy to find and naturally healthy. Here’s what you’ll need:

Basic Ingredients:

• 4 cups water – Use filtered for best flavor.
• 1 piece kombu (4 inches) – Adds umami and ocean depth.
• 1/2 cup bonito flakes – Optional for traditional flavor; skip for vegetarian.
• 2–3 shiitake mushrooms (dried or fresh) – Adds rich, earthy flavor.
• 1/2 tsp salt – Adjust to taste.
• 1 tsp low-sodium soy sauce (optional) – Adds depth, use tamari if gluten-free.

Optional Garnishes:

• Soft tofu (cubed)
• Sliced scallions
• Thin carrot rounds or spinach
• Yuzu peel or a small splash of lemon

This base is super flexible — whether you’re keeping it vegan or adding tofu and veggies, it’s all about balance and clean flavor.

How to Make Japanese Clear Soup

Making Japanese Clear Soup is quick and easy. Here’s a simple method to get that delicate, savory broth:

Ingredients Recap:

• 4 cups water
• 1 piece kombu
• 1/2 cup bonito flakes (or more mushrooms for vegetarian)
• 2–3 shiitake mushrooms
• 1/2 tsp salt
• 1 tsp low-sodium soy sauce (optional)

Steps:

1. Soak kombu & mushrooms in water for 20–30 mins.
2. Heat gently until just before boiling, then remove kombu.
3. Add bonito flakes (if using), simmer briefly, then steep for 5 mins.
4. Strain the broth to remove solids.
5. Season with salt and soy sauce.
6. Add garnishes like tofu or scallions if desired. Warm for 1–2 mins.
7. Serve hot and enjoy the clarity of flavor.

You Must Know

Before diving into your first batch of Japanese Clear Soup, there are a few important things you should keep in mind to get the best results every time.

1. Don’t boil the kombu.
Once kombu reaches a near-boil, it can turn bitter. Always remove it just before the water starts bubbling. This keeps the broth clean and smooth.

2. Use quality ingredients.
Because this soup is so simple, each ingredient makes a big difference. Use fresh mushrooms, clean water, and high-quality soy sauce or tamari.

3. Adjust salt carefully.
Start small — you can always add more salt or soy sauce, but you can’t take it out once it’s in. Taste before serving.

4. Bonito flakes are optional.
Bonito adds smokiness and umami, but if you’re vegetarian or prefer a lighter flavor, skip them and increase the shiitake or kombu.

5. Don’t overcook add-ins.
Tofu, scallions, or vegetables should only be added at the end and gently warmed. You want them fresh, not mushy.

6. It’s not miso soup.
This isn’t the creamy, cloudy miso broth. Japanese Clear Soup is meant to be light, clean, and transparent — more about subtlety than richness.

Understanding these tips upfront will help you avoid common mistakes and create a restaurant-worthy result even on your first try.

Perfecting the Cooking Process

Getting that beautiful, clear broth comes down to patience and precision. Here are the top tips to elevate your cooking process:

Start with a cold soak.
Soaking kombu and mushrooms in cold water pulls out flavor gently and sets the foundation for a better broth. Don’t skip this step.

Heat slowly.
Avoid rushing. Slow heat allows flavors to develop without clouding the soup. Fast boiling breaks down kombu too quickly and muddles the broth.

Strain gently.
Use a fine mesh strainer or cheesecloth to keep your broth clear. Don’t press or squeeze ingredients when straining — it can cloud the liquid.

Use add-ins sparingly.
Less is more. This soup shines when you keep it simple. A few tofu cubes, some scallions, and a touch of lemon zest are all you need.

Taste and adjust at the end.
Season last. Once the broth is ready, taste and fine-tune with a pinch of salt or a splash of soy sauce — not before.

Perfecting the process is all about respecting the ingredients. A careful, calm approach results in a clear, comforting soup that feels as good as it tastes.

Add Your Touch

Japanese Clear Soup is incredibly flexible. Once you have the base broth, you can personalize it easily:

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• Make it vegetarian: Skip the bonito flakes and rely on kombu and shiitake for deep flavor.
• Add protein: Try soft tofu cubes or cooked chicken breast for extra heartiness.
• Use fresh veggies: Add thin carrots, spinach, or snap peas right before serving for color and crunch.
• Citrus twist: A few drops of lemon juice or a small piece of yuzu peel can brighten the broth.
• Heat it up: Like spice? Add a small pinch of chili flakes or a drop of chili oil.

Keep it light, simple, and clean — that’s the essence of this soup.

Storing & Reheating

This soup stores well, especially the broth:

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Broth (without garnishes) freezes for up to 1 month.
• Reheat gently: Warm on the stove over medium-low heat. Avoid boiling to keep it clear.
• Microwave: Use 30-second bursts, stir, and stop when heated through.
• Store toppings separately: Add tofu, scallions, or veggies fresh when serving for best texture.

With proper storage, you can enjoy this calming soup anytime.

Chef’s Helpful Tips

These simple tips will make your Japanese Clear Soup taste restaurant-quality every time:

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• Use cold water to soak kombu and mushrooms. It pulls out flavor gently and keeps the broth clear.
• Don’t let kombu boil. Remove it just before the water starts bubbling to avoid bitterness.
• Strain well. Use a fine mesh strainer to keep your broth clean and transparent.
• Add garnishes at the end. They only need a minute or two to warm up.
• Taste before serving. A pinch of salt or a dash of soy sauce can finish the flavor perfectly.

A little patience and care go a long way with this dish.

FAQ

Can I make this soup ahead of time?
Yes! Just store the broth and garnishes separately for best results.

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Is this soup vegan?
It can be. Skip the bonito flakes and rely on kombu and shiitake mushrooms.

What does it taste like?
It’s light, savory, and very clean — not salty or heavy like some broths.

Can I use other mushrooms?
Yes! While shiitake is best, cremini or white mushrooms work in a pinch.

Why is my broth cloudy?
It likely boiled too hard or wasn’t strained well. Use low heat and fine straining next time.

Conclusion

Japanese Clear Soup is a beautiful example of how simple ingredients can create something deeply satisfying. With just water, kombu, mushrooms, and a few seasonings, you get a comforting broth that’s light, clean, and full of umami. Whether you’re serving it before a meal or sipping it on a quiet evening, this soup brings a sense of calm and balance to the table.

It’s easy to make, highly customizable, and perfect for meal prep. Plus, it’s naturally low in calories and free from heavy ingredients, making it ideal for a light start or a gentle reset.

Once you try it, you’ll see why this traditional Japanese favorite has stood the test of time. Give it a try — and don’t forget to make it your own with fresh garnishes or a splash of citrus.