Description
Looking for the best Japanese clear soup? This quick easy and healthy soup idea is light clean and full of umami! A simple elegant starter for any meal made with tofu seaweed mushrooms and dashi. Great for cozy dinners or sushi night!
Ingredients
Scale
- 4 cups dashi stock
- 1 tbsp soy sauce
- 1 tsp mirin
- 1/4 tsp salt
- 1/2 block tofu (cubed)
- 1/2 cup mushrooms (sliced)
- 1 tbsp dried wakame (rehydrated)
- 2 green onions (chopped)
Instructions
- Bring dashi stock to a gentle simmer in a medium pot.
- Add soy sauce, mirin, and salt. Taste and adjust seasoning.
- Add mushrooms and simmer for 3–4 minutes until tender.
- Gently add tofu cubes and rehydrated wakame. Simmer for 2–3 more minutes.
- Stir in green onions. Ladle into bowls and serve warm.
Notes
- Use silken or medium tofu for best texture.
- Do not boil after adding tofu – it may break apart.
- Kombu dashi makes this dish fully vegetarian.
- Add a few drops of sesame oil for a richer finish.
- Serve immediately for the freshest flavor.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 80
- Sugar: 2g
- Sodium: 520mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 0mg