Clear Asian Soup Recipe: The Way To Make Japanese Broth

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Audrey is a cook who loves creating new flavors by using tweaking recipes to encompass more healthy components.

In my explorations of cuisine, I have fallen in love with many of the Asian soups. They are so simple to put together and so exclusive in their flavors that I have ended up buying many extraordinary Asian cookbooks over the years.

This recipe is for the Japanese clear soup, even though some recipes call this a miso soup. It’s also referred to as “suimono.” I select this simple broth variation. I in particular like it with a garnish of shrimp and spinach leaves.

This isn’t always a fill-you-up sort of meal, and occasionally I will serve it as a first direction to a Japanese menu. Or if the soup is the handiest element on for dinner, we can upload some noodles as nicely. This is just one in all many delicious Asian soups to strive!Ingredients

  • 3 cups water
  • 1 tablespoon immediate bird bouillon (or miss bouillon and replacement 3 cups of fowl broth)
  • 1 teaspoon low-sodium soy sauce

Garnish Choices

  • Thinly sliced mushrooms
  • Green onion strips
  • Celery leaves
  • Spinach leaves
  • Thinly sliced lemon or lime
  • Thinly sliced carrots
  • Strips of lemon peel
  • Cooked shrimp
  • Small chunks of tofu


  • Heat ingredients to boiling, stirring from time to time.
  • Top with at least 1-three garnishes.
  • Serve in small bowls.
  • Serves 4.Noodle Varieties You Can Add:

    • Ramen – this noodle is wheat-based with soda water
    • Soba – medium-sized buckwheat-based totally noodle
    • Somen – very skinny wheat-based totally noodle
    • Udon – the thick model of somen; wheat-primarily based noodle
    • Shirataki – noodles low in carbs and energy

    Another Japanese Masterpiece – OyakodonAsian Soup Cookbook

    Sometimes, I test out the modern cookbooks from the library. as I already have such a lot of cookbooks it’s far hard to shop all of them. This is one in every of my favourite Asian cookbooks.

    © 2010 Audrey KirchnerComments

    I observed that your article suggests that the clean soup like from this recipe is once in a while referred to as Miso soup. I will do that recipe but miso soup commonly is made in which a miso paste is brought to the stock which offers a more cloudy looking appearance.

    Can’t believe it become so clean.The simplest time it took become watching for the water to boil.Eating it proper now, delicious!

    Audrey Kirchner (writer) from Washington on December 03, 2010:

    Thanks so much for preventing through, Kim and thank you for the superb pointers!!My favorite add-in to this soup is shrimp or prawns.Love it.It still makes for a light soup and is so exact!

    i just made this soup and it is superb. very near what i’ve had at special eastern restaurants. wishes a chunk extra soy sauce then the quantity you have got here, but no longer a lot. and a dash of salt and a touch pepper. additionally, it’s desirable in case you after it boils to permit it simmer with the green onions and whatever else you’re going to use in it. it clearly lets their taste get inside the soup.

    splendid process! thanks a lot 😀

    hubber-2009 from India on January 02, 2010:

    truly it’s a yummy tasty soup.. I will make a strive…

    Audrey Kirchner (writer) from Washington on January 02, 2010:

    Thanks each of you – and yes I can see wherein Asians are much more frugal than we’re – are not maximum cultures?I love this soup because it’s so easy and so wholesome.I love the alternative Asian fare as nicely however love the soups.

    Elena from London, UK on January 02, 2010:

    This is exceptional. I love Chinese food, however rarely strive the soups – too busy with Fried Rice and Spare Ribs.After analyzing this, I assume I must provide it a strive. It’s a Healthy Recipe. Thx.

    Gustave Kilthau from USA on January 02, 2010:

    Hi Audrey – The words from a Japanese mother that I study one time were sort of like these, “We consume clear soups because if they have been thick soups enough could be wasted from what sticks to the bowls that might feed a toddler for a 12 months.” Gus

    Audrey Kirchner (writer) from Washington on January 01, 2010:

    Thanks – you would think I should have finished 1 greater however nah – will should hit it once more day after today or subsequent day.I love that soup though because it so easy….I generally tend to head overboard on cooking so sometimes it is fine to fall again on some thing easier!Thanks as constantly for tracking me…..har har

    Nell Rose from England on January 01, 2010:

    Hi, now that does appearance great. I don’t have a tendency to try extraordinary styles of meals very regularly however once in a while i splash out and attempt some thing different. I observed that you have one extra hub to go before 100 yeah!! cheers Nell

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