This Japanese Clear Soup comes together in about 30 minutes and is made all in one pot for a quick and easy weeknight dinner that your family will love! Trust me, once you start making this, you’ll be whipping it up on repeat!
Ingredient Breakdown
Here’s what you’ll need to make this flavorful Japanese Clear Soup:
- 2 teaspoons sesame oil (or peanut oil): This adds a rich, nutty flavor that forms the backbone of the soup.
- 8 cups chicken broth: Feel free to use low-sodium if you’re watching your salt intake.
- 4 cups beef broth: I often mix things up and use a mix or just stick with chicken if that’s what I have!
- 4 cups water: This helps to balance the broth flavors and keeps it light.
- 1 large sweet onion, peeled and cut into wedges: Sweet onions caramelize beautifully for a rich, aromatic base.
- 6 cloves garlic, peeled and smashed: Because, let’s face it, garlic makes everything better!
- 2 large carrots, cut into chunks: They add sweetness and texture, perfect for nibbling!
- 2-inch piece fresh ginger, sliced: This gives the soup a lovely, warming kick.
- 4 whole scallions, chopped: For garnish and an extra pop of freshness.
- 10 button mushrooms, sliced thin: They add umami depth to the broth.
- Salt: To taste, of course!
Feel free to explore variations, if you fancy mushrooms or a different kind of onion, go for it! The best part? This soup is super customizable!
Making This Japanese Clear Soup
Alrighty, my friends! Let’s get into the nitty-gritty with step-by-step instructions!
Heat the Oil (2 minutes): Place a large 8-quart stock pot over medium-high heat. Once it’s hot, add in the sesame oil. Give it a moment to heat up, and trust me, the aroma you’ll get is worth it.
Sauté the Veggies (5-7 minutes): Toss in the onion, garlic, carrots, and ginger. Sear those beauties until they’re caramelized and fragrant, stirring occasionally so nothing sticks or burns. (Keep an eye on that garlic; it burns faster than you think!)
Add Broths and Water (1 minute): Pour in the chicken broth, beef broth, and water. Stir everything up, bringing all those delicious flavors together.
Bring to a Boil (8-10 minutes): Crank up the heat and bring your soup to a rolling boil. This is where the magic really starts happening!
Simmer Away (At least 1 hour): Once boiling, lower the heat to a low boil and let it simmer for at least one hour. You can simmer longer for deeper flavors, but I find that one hour works just fine!
Remove the Solids (5 minutes): When your soup has that incredible aroma swirling through the kitchen, use a skimmer to remove the vegetables from the broth. Some folks love to leave everything in, but I’m a ‘clean bowl’ kind of person. This also makes it easier to taste the broth! Add a couple pinches of salt and pepper here.
Garnish and Serve (2 minutes): Ladle hot broth into bowls and sprinkle chopped scallion and sliced mushrooms over the top. You can also add a splash of soy sauce if you want to deepen that flavor.
Make Ahead Tip: If you have time, let the soup sit for a bit, then rewarm it before adding the garnishes. It’s even better the next day when the flavors meld!
If you loved this Japanese Clear Soup, be sure to check out my Thai Coconut Red Lentil Soup or my Best Soup Recipes Guide for more delicious options!
Why This Recipe Works
Quick & Easy
This soup comes together in under 30 minutes of active cooking! The rest is simply letting it simmer and develop those amazing flavors.
One Pot
Minimal cleanup required! Everything cooks in one pot, making it perfect for busy weeknights or lazy Sunday afternoons.
Customizable
This recipe is totally flexible, you can use whatever ingredients you have! Got some wilted veggies? Throw them in! Want it heartier? Add leftovers like chicken or tofu.
Comfort Food
I mean, who doesn’t love a warm bowl of broth, especially one loaded with tons of flavor? It’s the essence of comfort food!
How to Enjoy This Japanese Clear Soup
Serving Suggestions
Pair this soup with some warm crusty bread or garlicky toast for dipping (because who doesn’t love bread?). You could also serve it over rice or noodles to make it a heartier meal if you like, although I prefer it on its own to savor that delicious broth!
Storage
This soup is best enjoyed fresh, but you can store the leftovers in the refrigerator for 3-4 days.
Reheating Instructions
To reheat, just warm it on the stove over medium heat until it’s hot, stirring occasionally so it doesn’t burn.
Freezer-Friendly?
Yes, indeed! You can freeze the soup in airtight containers for up to 3 months. Just make sure to leave some room for expansion.
There you have it, an easy yet incredibly satisfying recipe for Japanese Clear Soup that your family will love! Let me know in the comments if you try it or have any tweaks of your own!
Happy cooking, friends! And for more recipes, follow us on Pinterest.
Print
Easy Japanese Clear Soup
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This delicious Japanese Clear Soup comes together in about 30 minutes and is made all in one pot for a quick and easy weeknight dinner.
Ingredients
- 2 teaspoons sesame oil
- 8 cups chicken broth
- 4 cups beef broth
- 4 cups water
- 1 large sweet onion, peeled and cut into wedges
- 6 cloves garlic, peeled and smashed
- 2 large carrots, cut into chunks
- 2-inch piece fresh ginger, sliced
- 4 whole scallions, chopped
- 10 button mushrooms, sliced thin
- Salt, to taste
Instructions
- Heat the Oil: Place a large 8-quart stock pot over medium-high heat. Once it’s hot, add in the sesame oil. Give it a moment to heat up.
- Sauté the Veggies: Toss in the onion, garlic, carrots, and ginger. Sear until caramelized and fragrant, stirring occasionally.
- Add Broths and Water: Pour in the chicken broth, beef broth, and water. Stir everything up.
- Bring to a Boil: Crank up the heat and bring your soup to a rolling boil.
- Simmer Away: Once boiling, lower the heat to a low boil and let it simmer for at least one hour.
- Remove the Solids: Use a skimmer to remove the vegetables from the broth. Add a couple pinches of salt and pepper here.
- Garnish and Serve: Ladle hot broth into bowls and sprinkle chopped scallion and sliced mushrooms over the top.
Notes
This soup is customizable and perfect for using up leftover vegetables.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg