Introduction

Oh, friend, let me tell you about this soup. You know those little bowls of comforting clear soup you get at your favorite Japanese steakhouse? The ones that just warm you right up and get your taste buds ready for everything delicious that’s coming? Well, I’ve cracked the code on an easy version you can make right in your own kitchen. Forget complicated steps or hard-to-find ingredients. This recipe is all about simplicity, warmth, and getting that comforting feeling without leaving your house. It’s quick enough for a weeknight, soul-soothing when you need a hug in a bowl, and honestly, just makes you feel good. Let’s make some magic!

Why You’ll Love This Recipe

Fast: Seriously fast. We’re talking comfort in under 30 minutes.
Easy: If you can chop an onion and turn on your stove, you can make this!
Giftable (Kind Of!): While maybe not gifting a whole pot, a little container of this soothing broth could be a sweet gesture for a friend feeling under the weather.
Crowd-Pleasing: It’s light, flavorful, and appeals to so many palates.

Ingredients

Gather ’round, here’s what you’ll need to create this little bowl of happiness. Most of these are probably already hanging out in your pantry or fridge!

8 cups low sodium beef broth: This is our base! Using low sodium gives you control over the final seasoning. Feel free to use chicken or even vegetable broth if you prefer – the flavor profile will shift slightly but still be delicious.
1 onion, diced: Don’t need to be fancy with the dice since we’ll be straining it out, just get it chopped!
5 cloves garlic: The more garlic, the merrier, in my book! These little powerhouses add so much depth. Just give ’em a quick smash or rough chop.
1 inch piece ginger: Fresh ginger is key here. No need to peel perfectly, just slice off a chunk about an inch long. It brings that signature warmth and subtle spice.
1 tsp sesame oil: A tiny drizzle of toasted sesame oil at the end is a game changer for that authentic aroma and flavor.
1 tablespoon soy sauce (optional): This adds a touch more umami and saltiness. You can skip it if you’re watching sodium, but I find it gives it that extra restaurant “something.”
1 cup green onions: Sliced thin, these add a lovely fresh, slightly oniony bite right at the end.
2 cups thinly sliced mushrooms: Cremini (baby bellas) or white button mushrooms work perfectly. Slice them nice and thin so they soften beautifully in the hot broth.

How to Make It

Okay, apron on? Let’s do this! It’s super straightforward, I promise.

First things first, grab a good-sized pot – one that can comfortably hold 8 cups of liquid. Pour in your 8 cups of low sodium beef broth.
Toss in your diced onion, smashed or chopped garlic cloves, and the piece of ginger. Don’t worry about peeling the ginger too much, just a quick rinse is fine since we’re straining it out later.
Bring the broth mixture to a gentle simmer over medium heat. Once it’s simmering, reduce the heat to low, cover, and let it steep for about 15-20 minutes. This is where all those wonderful flavors from the onion, garlic, and ginger infuse into the broth. It’s going to smell amazing!
While the broth is simmering, get your green onions sliced thin and your mushrooms thinly sliced. Have them ready to go.
After 15-20 minutes, carefully strain the broth through a fine-mesh sieve into a clean pot or a large heatproof bowl. Discard the cooked onion, garlic, and ginger solids. You should have a lovely, clear, flavorful broth.
Return the clear broth to the pot (if you strained into a bowl, pour it back into your original pot or a clean one). Bring it back up to a gentle simmer.
Add your thinly sliced mushrooms to the simmering broth. Let them cook for just 2-3 minutes until they are slightly softened.
Remove the pot from the heat. Stir in the sesame oil and the optional soy sauce if you’re using it. Give it a taste and add a pinch of salt or a little more soy sauce if you think it needs it. Remember, beef broth already has salt, so taste first!
Ladle the hot soup into bowls. Garnish generously with the sliced green onions right before serving.
Take a deep breath and enjoy your homemade bowl of cozy comfort!

Substitutions & Additions

This soup is a fantastic blank canvas! Feel free to play around and make it your own.

Make it Vegetarian/Vegan: Simply swap the beef broth for vegetable broth.
Add Protein: Thinly sliced cooked chicken, cubed firm tofu, or even some cooked shrimp are wonderful additions. Add them in with the mushrooms or place them in the serving bowl before ladling the hot broth over.
Add Noodles: A small amount of cooked udon noodles, ramen noodles, or even vermicelli can turn this into a light meal.
More Veggies: Feel free to add other quick-cooking vegetables like baby spinach (stir in right at the end), thinly sliced carrots, or a few pieces of soft-cooked broccoli florets.
Different Aromatics: While onion, garlic, and ginger are classic, you could experiment with a strip of kombu (dried kelp) during the simmering phase for extra umami, or a tiny pinch of white pepper.

Tips for Success

Keep these pointers in mind for the best clear soup experience!

Don’t Boil Hard: Keep the broth at a gentle simmer when infusing the flavors and cooking the mushrooms. A hard boil can make the broth cloudy.
Strain Well: Use a fine-mesh sieve to ensure you get a perfectly clear broth. No one wants floaties from the cooked aromatics!
Taste and Adjust: Broths vary in saltiness. Always taste your soup before serving and adjust the soy sauce and salt to your preference.
Fresh is Best for Garnish: Those fresh green onions and just-cooked mushrooms are key to the texture and vibrant flavor. Add them right before serving.
Prep Ahead: You can absolutely make the infused broth base (steps 1-5) ahead of time. Store it in the fridge and then just reheat, add mushrooms, sesame oil, soy sauce, and green onions when you’re ready to serve.

How to Store It

Got leftovers? Lucky you! This soup stores quite well.

Let the soup cool completely before transferring it to an airtight container. It will keep in the refrigerator for 3-4 days. The mushrooms might absorb a little more broth over time, but the flavor will still be great. Reheat gently on the stovetop or in the microwave. I usually add a few fresh green onions when reheating leftovers to brighten it up again.

FAQs

Got questions? I’ve got answers!

Q: Can I make this soup spicy?
A: Absolutely! Add a pinch of red pepper flakes with the aromatics, or stir in a tiny bit of sriracha or chili oil to your individual bowl.

Q: What’s the difference between this and miso soup?
A: Miso soup uses dashi (a different base broth, often with kelp and bonito flakes) and has miso paste dissolved into it, giving it a cloudy appearance and a distinct savory, fermented flavor. This clear soup is typically beef or chicken broth based and seasoned simply with aromatics, soy sauce, and sesame oil for a lighter, cleaner taste.

Q: Can I freeze this soup?
A: Yes, but with a caveat! The clear broth base freezes beautifully. However, cooked mushrooms and green onions can sometimes change texture when frozen and thawed. I recommend making the infused broth (steps 1-5), letting it cool, and freezing the clear broth base on its own. Then, thaw and reheat the broth, and add fresh mushrooms and green onions when you’re ready to serve.

Easy & Cozy Japanese Clear Soup (Restaurant Style at Home!)

You know those little bowls of comforting clear soup you get at your favorite Japanese steakhouse? The ones that just warm you right up and get your taste buds ready for everything delicious that's coming? Well, I've cracked the code on an easy version you can make right in your own kitchen. Forget complicated steps or hard-to-find ingredients. This recipe is all about simplicity, warmth, and getting that comforting feeling without leaving your house. It's quick enough for a weeknight, soul-soothing when you need a hug in a bowl, and honestly, just makes you feel good.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 20

Equipment

Pot good-sized
Fine-mesh sieve
Heatproof bowl large, optional

Ingredients

Hauptzutaten

8 cups low sodium beef broth or chicken or vegetable broth
1 onion diced
5 cloves garlic smashed or rough chop
1 inch piece ginger fresh, sliced
1 tsp sesame oil toasted
1 tablespoon soy sauce optional
1 cup green onions sliced thin
2 cups mushrooms thinly sliced, Cremini or white button

Instructions

Grab a good-sized pot and pour in your 8 cups of low sodium beef broth.
Toss in your diced onion, smashed or chopped garlic cloves, and the piece of ginger.
Bring the broth mixture to a gentle simmer over medium heat, then reduce heat to low, cover, and let it steep for about 15-20 minutes.
While the broth is simmering, slice your green onions thin and mushrooms thinly.
After 15-20 minutes, carefully strain the broth through a fine-mesh sieve into a clean pot or a large heatproof bowl. Discard the solids.
Return the clear broth to the pot and bring it back up to a gentle simmer.
Add your thinly sliced mushrooms to the simmering broth. Let them cook for just 2-3 minutes until they are slightly softened.
Remove the pot from the heat. Stir in the sesame oil and the optional soy sauce. Taste and adjust seasoning with salt or more soy sauce if needed.
Ladle the hot soup into bowls. Garnish generously with the sliced green onions right before serving.
Enjoy your homemade bowl of cozy comfort!

Notes

Don't Boil Hard: Keep the broth at a gentle simmer when infusing the flavors and cooking the mushrooms. A hard boil can make the broth cloudy.
Strain Well: Use a fine-mesh sieve to ensure you get a perfectly clear broth.
Taste and Adjust: Always taste your soup before serving and adjust the soy sauce and salt to your preference.
Fresh is Best for Garnish: Add green onions right before serving.
Prep Ahead: The infused broth base (steps 1-5) can be made ahead of time. Store in the fridge for 3-4 days or freeze the broth base (without cooked mushrooms and green onions). Reheat gently and add fresh mushrooms and green onions when serving.