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.
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.
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.