Japanese Clear Soup Recipe (2024)

FAQs

What is Japanese clear soup made of? ›

What Is Japanese Clear Soup? This simple broth-based soup is primarily made of meat broths and vegetables simmered together over a long period to create a deep rich flavor. The vegetables are then removed so the soup is clear, and garnishes like scallions and thinly sliced mushrooms are added to the top.

Clear soups include broth, hearty broth, and Consommé.

Japanese soups can be divided into two major categories—miso soup and clear soup. Both are made with dashi, soup stock. Miso is mixed into the dashi to make miso soup, while clear soups use salt, soy sauce and sake to add flavor to the dashi. Most people tend to have miso soup with everyday meals, especially breakfast.

Miso Soup. Miso soup is the ultimate staple soup in Japanese cuisine. It's made with dashi broth mixed with miso paste.

That "stuff" is the miso paste. Unlike salt or sugar, it never really dissolves in the dashi broth to form a solution. So, if left alone long enough, the particles of miso fall to the bottom and separate.

Miso soup contains several beneficial vitamins, minerals, and components that may improve your gut and heart health and may lower your risk of cancer. If you are on a low-salt diet, read the label on packaged miso soup to choose one that's low in sodium.

In cooking, a consommé is a type of clear soup made from richly flavoured stock or broth that has been clarified, a process that uses egg whites to remove fat and sediment.

Clear soups are also called passed soups, as any chunks of ingredients are taken out of the soup, and you are left with a liquid soup. Consommé, a French clarified meat or fish broth, is a classic version of a clear soup.

Telma Clear Soup Mix Tub 400G - Tesco Groceries.

While both miso and Japanese clear soup taste delicious, miso soup tends to be more nutritious. Depending on the ingredients used, a cup of miso soup has around 77 calories, 6 grams of protein, less than 4 grams of fat, and 5.5 grams of carbs, including 1 gram of fiber.

Why do Japanese like miso soup? ›

Miso soup and its origins

It became a 'daily meal' for the samurais during the Kamakura period (1185–1333), and, during the age of Japanese civil wars. The recipe for its 'instant paste' was developed for military commanders to eat — which made miso soup an easily-preparable and accessible meal.

Miso soup is known for its probiotic benefits due to the fermentation process of miso paste, while clear soup is often lower in calories and may be higher in protein depending on the ingredients used.

Fish cake: Narutomaki is a style of Japanese fish cake that can be cut into slices and added to your Shoyu ramen. It's made from a white fish paste that is rolled into a log and then steamed and sliced. Narutomaki has a pink swirl in it that comes from red food dye for aesthetic appeal.

During the Kamakura period and the age of Japanese civil wars, miso soup was used by military commanders as field ration, thus giving birth to the custom of serving miso soup with everyday meals.

Narutomaki, a type of cured fish cake, is a popular ramen topping with a distinctive pink swirl.

Japanese clear soup, on the other hand, is lighter and more watery — similar to broth. It also has a less intense flavor than miso soup, but you'll still get that umami taste. Both soups have the same base ingredient: dashi, or stock. The difference lies in their texture, nutritional value, and flavor profile.

In cooking, a consommé is a type of clear soup made from richly flavoured stock or broth that has been clarified, a process that uses egg whites to remove fat and sediment.

Miso soup is low calorie, low fat, and high in nutrient content, so it is safe to eat daily. However, it does have a high salt content. So, those on blood thinning medication or who have heart problems (including high blood pressure and heart disease) may want to limit their consumption of miso soup.

Miso soup is a traditional Japanese soup that starts with a dashi stock and is flavored with miso paste. Dashi is an umami-rich stock made from dried seaweed and dried fish. Miso paste, meanwhile, is a paste made from soybeans, salt, and koji rice. The brothy soup usually contains tofu and green onions.