clear soup

A classic Japanese autumn soup, Matsutake Suimono (Clear Soup) is cooked with seasonal matsutake mushrooms, tofu and mitsuba herb in a clear dashi broth. It's absolutely nourishing and packed with health benefits.&nbsp;

Matsutake Clear Soup (Suimono)

matsutake mushroom ((1.1 oz, 31 g; use other kinds of mushrooms if matsutake is not available))

oz silken/soft tofu ((3” x 1.5”, 7.6 x 3.8 cm))

Temari Fu (wheat gluten) ((optional; bought in Japan))

mitsuba (Japanese parsley) ((substitute it with a green onion/scallion))

Yuzu zest ((or lemon peel))

water

kombu

katsuobushi (dried bonito flakes) ((0.4 oz; 1 handful))

Tbsp sake

mirin

soy sauce

salt

Gather all the ingredients.

Clean the matsutake mushroom with damp paper towel. Because mushrooms act like a sponge, we try not to wash the mushroom. Shave off a thin sliver of the mushroom stem as if you are sharping a pencil with a knife. Cut into thin slices.

Tie mitsuba’s sprigs into a knot. If you use scallion, finely slice it.

To Prepare Ingredients

Gently clean the dashi kombu with a damp cloth but leave the white powdery substances which contribute to the umami flavor in dashi. Do not wash the kombu.

In a medium pot, put the kombu in the water. Heat up slowly on medium-low heat. If you have time, soak for 3 hours ahead of time or preferably overnight. Kombu’s flavor comes out naturally from soaking in water.

When boiling, add the katsuobushi. Simmer for just 30 seconds and turn off the heat.

Strain the dashi through a fine-mesh sieve set over a bowl. Gently squeeze to release the extra dashi into the bowl.

To Make Dashi

Transfer the dashi back to the saucepan and bring to a boil. Add the seasonings.

Cut tofu into small cubes and add to the soup. Then add sliced matsutake mushrooms and cook until ingredients are heated through, about 2-3 minutes.

Soak temari fu in water to hydrate. When temari fu is soft, squeeze water out and place it in a serving bowl.

Add mitsuba in the soup right before serving. Serve the soup into bowls.

To Make Soup

https://www.youtube.com/watch?v=m7d0FJjlT1U

Matsutake Suimono is a classic Japanese autumn soup with fragrant seasonal matsutake mushrooms, tofu and mitsuba herb in clear dashi broth.

For the complete recipe:
http://www.justonecookbook.com/recipes/matsutake-clear-soup/

Ingredients:

1 (1.1 oz, 31 g) matsutake mushroom*
5.1 oz (145 g, 3” x 1.5”) silken tofu
4 Temari Fu (wheat gluten) (optional)
4 stalks mitsuba, or scallion/green onion
Yuzu zest, if available (or lemon peel)

For dashi
2 cups water
0.2 oz (5 g, 3” x 3”) kombu
0.4 oz (10 g, 1 handful) katsuobushi

For seasoning
1 Tbsp. sake
2 tsp. mirin
2 tsp. soy sauce
½ tsp. salt

Note:

*Use other kinds of mushrooms if matsutake is not available.

Music courtesy of Audio Network: "Electric Storm 11"
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How to Make Matsutake Clear Soup (Recipe) 松茸お吸い物の作り方（レシピ）

Quick and Easy Veg Clear Soup is light and hearty. Serve with homemade bread for a delightful meal.

Vegetable Clear Soup | Clear Veg Soup

Tbsp Olive Oil

Cup Chopped vegetables (Cabbage, Carrots, peppers, corn, beans)

Onion (finely chopped)

½ tsp Ginger (grated)

tsp Garlic (minced)

Tbsp. Corn flour ({ optional })

½ -1 tsp Soya Sauce

Pepper Powder

Salt

Cup Water

Tbsp Spring Onions

Wash the vegetables and dice them.

Heat oil in a non-stick pan. Add ginger, garlic, onions and fry until slightly translucent.

Add the chopped vegetables and sauté in medium flame for 2-3 minutes, until all the raw smell disappears and they are partially cooked.

Pour  2.5 Cup of Boiling Water.

Now season with salt, pepper, soya sauce and sweet chilli sauce. Stir to combine. Cover  and allow it simmer for a couple of minutes. Approximately 6-8 Minutes.

Mix corn flour with 1/2 cup water to make a slurry. Add the corn flour paste to the simmered soup, allow 3-4 more minutes of simmering. You will eventually see the soup thicken slightly. { This is an optional step}

Garnish with scallions (spring onions) and serve hot.

A clear vegetable soup that is easy and made in one-pot without stock. Loaded with vegetables this vegetable soup is light, healthy and nutritious. The recipe is vegan and gluten-free.

Vegetable Soup (Clear Soup)

garlic

ginger

¼ cup chopped spring onions (or onions)

cabbage

carrots

french beans

oil oil

black pepper (or add as required)

nutmeg

spring onion greens (-

Finely chop a bit of garlic and ginger. Measure and set them aside.

Also finely chop the vegetables you are going to add in the soup. I have used spring onions, cabbage, carrots, capsicum and french beans. You can add around 1.5 cups of finely chopped veggies of your choice.

Preparation

In a pan or pot, take 1 tablespoon oil. You can use olive oil or sesame oil or sunflower oil. You can also use butter. Add ½ teaspoon finely chopped garlic and ¾ teaspoon finely chopped ginger.

Sauté for a few seconds until the raw aroma of both ginger and garlic goes away. Do not brown them.

Then add the chopped spring onions or onions. Sauté until translucent stirring often. You can also add ½ teaspoon chopped celery at this step.

Sautéing aromatics

Now add finely chopped cabbage, carrots, capsicum and french beans.

Sauté for 1 to 2 minutes on low to medium heat. 

Sautéing veggies

Add 3 cups water. Season with ground black pepper powder, salt and grated nutmeg.

Mix well. Cover the pan and simmer the clear soup on a low to medium heat until the veggies are almost tender. 

Some crunch in the veggies taste good. So do not cook the veggies completely.&nbsp;

If using mushrooms or potatoes or cauliflower then you will have to cook the veggies until they are cooked well.

Garnish with some chopped spring onion greens and serve clear vegetable soup hot.

Simmering soup

You can drink the clear vegetable soup as it is or pair it with a side of a crusty bread or some toasts.

The clear soup can also be paired as a starter or side with an American, French or Italian main course.

Serving suggestions

Store the soup in the refrigerator for 3 to 4 days or freeze for a month without adding the garnish of spring onions.

Reheat in a saucepan until hot and while serving garnish with fresh herbs or scallion greens.

Storage and Leftovers

https://embed.mediavine.com/videos/uqcw755oyqpi8j42dqrq

Vegetable Soups are healthy and there are many ways you can make them. In this post, I am sharing 2 healthy clear veg soup recipes that are vegan as well. This vegetable soup is light, healthy and nutritious.

Japanese Clear Soup or Osumashi features a simple dashi-based broth lightly seasoned with soy sauce and salt. The key to making this elegant soup is to add colorful ingredients that you can easily switch up depending on what&#039;s in season. Here, I added kamaboko fish cake slices, mitsuba leaf, shiitake mushrooms, and flower-shaped fu (wheat gluten). The soup broth&#039;s deep, clean taste allows the flavors of the seasonal ingredients to shine through.

Japanese Clear Soup (Osumashi)

dashi (Japanese soup stock; click to learn more)

½ tsp kosher salt (Diamond Crystal; use half for table salt)

kamaboko (fish cake) ((skip

fu (wheat gluten) ((skip for GF))

mitsuba (Japanese parsley)

kombu (dried kelp) ((4 inches x 4 inches, 10 cm x 10 cm))

katsuobushi (dried bonito flakes)

Sometimes, life happens and you just don&#39;t have 20 minutes to make dashi from scratch. On those occasions, you can use a Dashi Packet or Dashi Powder.

Before You Start...

Gather all the ingredients. Most Japanese recipes would say to gently clean the kombu with a damp cloth. However, these days, kombu is quite clean, so just make sure it doesn&#39;t have any mold spots and it&#39;s ready to use. Do not wash or wipe off the white powdery substance, as it has lots of umami. Put the water and kombu in a large bottle or measuring cup and let it steep on the counter for at least 30 minutes (or ideally, 2-3 hours in the summertime and 4-5 hours in the wintertime). You can also cold brew the kombu dashi overnight in the refrigerator.

Add the kombu and water to a medium saucepan. If you have cold brew Kombu Dashi (previous step), add the Kombu Dashi and hydrated kombu to the pot.

Turn on the heat to medium low and slowly bring it to almost boiling, about 10 minutes. Just before the dashi starts boiling gently, remove the kombu from the pot (discard or repurpose it in other recipes—suggestions follow). If you leave the kombu in the pot, the dashi will become slimy and bitter. 

Add the katsuobushi and bring it back to a boil again. Once the dashi is boiling, reduce the heat, simmer for just 30 seconds, and turn off the heat.

Let the katsuobushi sink to the bottom, for about 10 minutes. Meanwhile, you can prepare the soup ingredients.

Strain the dashi through a fine-mesh sieve over a bowl or measuring cup. The Awase Dashi is ready to use.

Reserve the spent kombu and katsuobushi in an airtight container and store it in the refrigerator for a week or in the freezer for up to a month. See the instructions below for how to repurpose them.

To Make the Awase Dashi

Tips: The ingredients I use here do not require pre-cooking. If you want to add different ingredients to Osumashi, be sure to first cook separately any ingredients that require cooking, then add them to the soup later. These include dense root vegetables or leafy greens that may release color, such as spinach. Once all the ingredients are cooked, simply add them to the clear soup to warm up.

Soak the fu (wheat gluten) in water for 10 minutes. Once soft, gently squeeze out the water.

Discard the stems of the shiitake mushrooms and thinly slice them about ¼ inch (6 mm) thick.

Make a knot in a mitsuba stem and repeat it for the rest of the sprigs. Detach the wooden board of the kamaboko by sliding the knife under the fish cake. Then, cut the kamaboko into thin ⅛-inch (3-mm) slices.

To Prepare the Ingredients

Add the rehydrated wheat gluten and mitsuba to the individual bowls.

Next, make the clear soup broth: Add the Awase Dashi back to the pot and season with the soy sauce and salt.

Add the kamaboko fish cake slices and shiitake mushrooms to the pot and heat until warm. Serve the soup in the individual bowls.

Enjoy!

To Make the Soup

Let your soup cool to room temperature and then refrigerate for up to 2-3 days. It&#39;s best to add the mitsuba and wheat gluten just before serving.

To Store

With the spent kombu, you can make Simmered Kombu (Kombu Tsukudani).

You can also repurpose the spent kombu and katsuobushi to make Homemade Furikake (Rice Seasoning).

What To Do with the Spent Katsuobushi and Kombu?

Low in calories and cheap to make, these Asian-style meatballs are served in a clear and nourishing broth with plenty of veg

Pork meatballs in hoisin broth

pack lean pork mince

tbsp cornflour

tsp Chinese five-spice powder

can water chestnut

chicken stock

hoisin sauce

Chinese leaves

pack beansprout

spring onions

Tip the mince into a bowl with the soy, cornflour, five-spice, chopped water chestnuts and some black pepper. Work everything together, then shape into 12 meatballs.

Pour the stock into a wide, deep pan and stir in the hoisin and ginger. Add the meatballs, then cover and poach for 5 mins. Drop in the carrots, Chinese leaves, beansprouts, spring onions and sliced chestnuts, then put on the lid and simmer for 5 mins. Ladle into bowls, then serve scattered with spring onion tops.

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Top Tags

Matsutake Clear Soup (Suimono)

Vegetable Clear Soup | Clear Veg So...

Vegetable Soup (Clear Soup)

Japanese Clear Soup (Osumashi)

Pork meatballs in hoisin broth

Top 5 clear soup recipes from across the web

The most viewed clear soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Matsutake Clear Soup (Suimono)

Vegetable Clear Soup | Clear Veg So...

Vegetable Soup (Clear Soup)

Japanese Clear Soup (Osumashi)

Pork meatballs in hoisin broth

The most viewed clear soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine