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Japanese Clear Soup Recipe

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If you’ve ever ordered clear soup at a Japanese steakhouse, then you know how good it is, even though it's so simple. This recipe for clear soup is clean, savory, and seriously soothing, built on a gentle simmer of vegetables and fresh ginger, then finished with a mix of chicken and beef broth for that layered, steakhouse-style umami. The final bowl is light but satisfying, with fresh mushrooms and sliced green onions floating in a crystal-clear broth that tastes like you’ve been cooking all day (even though it’s mostly hands-off).

A ceramic bowl with clear soup with sliced mushrooms and green onions on a blue tiled counter with a small bowl of sliced mushrooms. There is a spoon scooping a bite of soup.

Why You'll Love This Japanese Clear Soup

The first time I made clear soup at home, I was honestly surprised by how much flavor you can pull out of a few basic vegetables and a knob of ginger. It reminded me of that first warm bowl you get at a hibachi spot, light, clean, and somehow way more comforting than it has any right to be. The slow simmer does all the work, drawing out natural sweetness from the onions, carrots, and celery while the ginger adds that subtle warmth that makes every sip feel calming. Then you strain it, and it instantly feels “fancy." This Japanese soup is crystal-clear, golden, and refined.

It’s the perfect soup when you want something warm and nourishing without being heavy. Great as a starter, an easy lunch, or a quick reset bowl on one of those days when you just want simple comfort in a bowl with minimal effort.

A ceramic bowl with clear soup with sliced mushrooms and green onions on a blue tiled counter with a small bowl of sliced mushrooms.

Ingredients You’ll Need

  • 1 whole carrot, peeled and roughly chopped
  • 1 medium onion, roughly chopped
  • 5 cloves garlic, chopped
  • 4-inch knob fresh ginger, cleaned
  • 1 tablespoon sesame oil
  • 3 cups chicken broth
  • 1 cup beef broth
  • 1 tablespoon liquid aminos
  • 2 green onions, sliced
  • 3 mushrooms, thinly sliced
  • Salt, to taste

A blue tiled counter with small bowls with ingredients to make clear soup including a glass jar of chicken broth, a glass jar of beef broth, chopped white onions, carrots, ginger, liquid aminos, white onion, and mushrooms.

How To Make Japanese Clear Soup

Step 1: Prep the Vegetables

Roughly chop the carrot, onion, garlic, and cleaned ginger. There’s no need for precision since everything will be strained later.

Three ceramic bowls with chopped vegetables including chopped white onion, carrots, ginger, and garlic. The bowls are on a blue tiled counter.

Step 2: Sauté for Flavor

Heat the sesame oil in a medium-large pot over medium heat. Add the chopped vegetables and sauté for 5–8 minutes, until slightly softened and fragrant. This step builds depth before the broth is added.

A stock pot with chopped carrots, white onion, ginger, and garlic sautéing in oil. The pot is on a blue tiled counter.

Step 3: Simmer the Broth

Add the chicken broth and beef broth to the pot. Bring to a gentle simmer, cover, and let cook for 1 hour to fully extract flavor from the vegetables and ginger.

A stock pot with sautéed chopped vegetables. A hand is pouring chicken broth from a jar into the pot. The pot is on a blue tiled counter with a glass jar of beef broth and small bowl of liquid aminos.

Step 4: Strain the Soup

Strain the broth through a fine-mesh sieve, discarding the vegetables. Return the clear broth to the pot.

A ladle straining clear soup broth with chopped vegetables through a sieve into another stock pot. The pots are on a blue tiled counter.

Step 5: Season

Stir in the liquid aminos and season with salt to taste. Adjust until the broth tastes balanced and savory.

A stock pot with chopped vegetables simmering in chicken broth, beef broth, and liquid aminos. There is a wooden spoon stirring the soup. The pot is on a blue tiled counter.

Step 6: Serve

Place thinly sliced mushrooms and green onions into serving bowls. Carefully pour the hot broth over the top and serve immediately.

A ceramic bowl with sliced mushrooms and sliced green onions with a ladle pouring broth into the soup. The bowl is on a blue tiled counter with a stock pot of broth and small bowl of sliced green onions.

Expert Tips To Make The Best Japanese Clear Soup

  • Don’t rush the simmer. Give it the full hour (or even a little longer if you’ve got time). That slow simmer is what pulls sweetness out of the onion, carrot, and celery and softens the “bite” of fresh ginger so the broth tastes smooth, not sharp. If you cut the simmer short, the soup can taste thin and watery instead of rich and soothing.
  • Use both chicken and beef broth. This is the easiest way to get that hibachi/steakhouse depth at home. Chicken broth keeps the flavor light and clean, while beef broth adds body and that savory “umami” note that makes the soup taste like it came from a restaurant. If you only use beef broth, it can get too dark and heavy; only chicken broth can taste a little flat—together, they balance perfectly.
  • Keep the heat gentle. A slow simmer (small bubbles, steady steam) keeps the broth clear and refined. A rolling boil breaks down the vegetables too aggressively and kicks up tiny particles that cloud the soup. It can also make the flavor taste slightly bitter or “cooked hard.” If it starts boiling, just lower the heat and partially cover the pot to keep it steady.
  • Strain thoroughly. A fine-mesh sieve is great, but for truly crystal-clear soup, line the sieve with cheesecloth or a clean flour-sack towel. The biggest mistake is pressing the vegetables—pressing forces sediment through and turns the broth cloudy. Let it drip naturally and you’ll get that beautiful, clear golden broth that makes the soup feel elegant.
  • Season at the end. Broth concentrates as it simmers, so seasoning early can sneak up on you. Once you strain, taste first, then add liquid aminos (or soy sauce) a little at a time until it tastes “round” and savory. After that, add salt in small pinches only if needed. This one step keeps you from accidentally making the soup too salty.
  • Add garnishes fresh. Thinly sliced mushrooms and green onions should go in the bowl, not the pot. When you pour the hot broth over them, the mushrooms gently cook without turning rubbery and the green onions stay bright and aromatic instead of dull and overcooked. For the best texture, slice mushrooms thin and add the green onions right before serving.

A ceramic bowl with clear soup with sliced mushrooms and green onions on a blue tiled counter with a small bowl of sliced mushrooms. There is a spoon scooping a bite of soup.

Recipe Variations To Try

  • Miso Clear Soup: After straining, let the broth cool for 2–3 minutes so it’s hot but not boiling. Whisk 2 teaspoons white miso with 2 tablespoons hot broth in a small bowl until smooth, then stir it back into the pot. Taste and add 1 more teaspoon miso if you want it a little stronger (avoid boiling after adding miso so the flavor stays mellow).
  • Noodle Soup: Add noodles directly to each bowl, then ladle the hot broth over top. Use 1 cup cooked rice noodles or ¾ cup cooked glass noodles per serving. (If you’re cooking dried noodles, that’s about 2 ounces dry noodles per serving.)
  • Protein Boost: Keep it steakhouse-light by adding protein to the bowl, not the pot. Add ½ cup shredded cooked chicken per serving or ⅓ cup diced tofu (about ½-inch cubes) per serving. For extra flavor, season the chicken with a pinch of salt and a tiny splash of soy/liquid aminos before adding.
  • Spicy Version: Add heat right in the bowl so everyone can control spice level. Start with ½ teaspoon chili oil per serving and go up to 1 teaspoon for a bolder kick. If using fresh chili, add 4–6 thin slices of jalapeño or Fresno per bowl.
  • Herbal Finish: Add herbs at the very end for the freshest flavor. Use 1 tablespoon chopped cilantro per serving or 2 tablespoons thinly sliced Thai basil per serving. (Thai basil is stronger, so it needs a little more volume to shine.)

A ceramic bowl with clear soup with sliced mushrooms and green onions on a blue tiled counter with a small bowl of sliced mushrooms. There is a spoon scooping a bite of soup.

Japanese Clear Soup FAQs

What is traditional Japanese clear soup?

Traditional Japanese clear soup is usually a light, transparent broth served as a starter, most often called osuimono (お吸い物) in Japan. It’s typically made from a dashi base (kombu seaweed and/or bonito flakes), then seasoned very simply with soy sauce and salt so the broth stays clear and delicate. It’s finished with a small garnish, things like mushrooms, scallions, tofu, shrimp, fish cake (kamaboko), or a little citrus zest (like yuzu), depending on the region and season. The “clear soup” you get at many Japanese steakhouses (hibachi) in the U.S. is a related style (clear, light broth with mushrooms and green onion), but it’s often made with a chicken/vegetable base instead of traditional dashi.

Can I make this ahead of time?

Yes, and it actually works really well for meal prep. Strain the broth, let it cool, then store it in an airtight container in the fridge for up to 3 days. Reheat it gently over low heat so it stays clear, then add mushrooms and green onions right before serving so they taste fresh.

Can I freeze the broth?

Absolutely. Freeze the strained broth for up to 3 months. I like freezing it in portion-sized containers (or even silicone muffin trays for smaller servings), then thaw overnight in the fridge and warm it slowly on the stove—avoid boiling so the flavor stays smooth and the broth stays clear.

Why do I have to strain the vegetables?

Straining is what makes this “clear soup” instead of vegetable broth. The vegetables do their job by flavoring the liquid, then you remove them so the final broth is clean, refined, and restaurant-style. For the clearest soup, strain through a fine-mesh sieve and don’t press on the vegetables.

Can I use only chicken broth?

Yes, you can use all chicken broth and it’ll still be comforting and tasty—just a bit lighter and less “steakhouse.” If you want to mimic that hibachi flavor without beef broth, bump up the savory notes with an extra ½ teaspoon liquid aminos or soy sauce at the end, then taste and adjust.

Is this soup good when you’re sick?

Yes—this is one of those “sip from a mug” soups. It’s warm, hydrating, and gentle on the stomach, plus the ginger can feel especially soothing. If you’re under the weather, keep it mild on seasoning and skip the chili oil, then add a little extra green onion for freshness.

A ceramic bowl with clear soup with sliced mushrooms and green onions on a blue tiled counter with a small bowl of sliced mushrooms.

My Final Thoughts

This clear soup is simple, elegant, and quietly powerful. With a deeply flavorful broth and fresh toppings added at the end, it’s the kind of recipe you return to when you want comfort without heaviness. Whether served as a starter or a light meal, it’s nourishing, calming, and always satisfying.

A ceramic bowl with clear soup with sliced mushrooms and green onions on a blue tiled counter with a small bowl of sliced mushrooms. There is a spoon scooping a bite of soup.

Soup Recipes To Try Next

Yield: 2 servings

Japanese Clear Soup Recipe

A ceramic bowl with clear soup with sliced mushrooms and green onions on a blue tiled counter with a small bowl of sliced mushrooms. There is a spoon scooping a bite of soup.

If you’ve ever ordered clear soup at a Japanese steakhouse, then you know how good it is, even though it's so simple. This recipe for clear soup is clean, savory, and seriously soothing, built on a gentle simmer of vegetables and fresh ginger, then finished with a mix of chicken and beef broth for that layered, steakhouse-style umami. The final bowl is light but satisfying, with fresh mushrooms and sliced green onions floating in a crystal-clear broth that tastes like you’ve been cooking all day (even though it’s mostly hands-off).

Prep Time 5 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 15 minutes

Ingredients

  • 1 Whole Carrot, peeled and rough chopped
  • 1 medium onion, rough chopped
  • 5 Cloves Garlic Chopped
  • 4” Knob of Ginger, cleaned
  • 1 tablespoon sesame oil
  • 3 cups Chicken Broth
  • 1 cups Beef Broth
  • 1 tablespoon liquid aminos
  • 2 each green onions
  • 3 each Mushrooms, thin sliced

Instructions

    1. Rough chop the carrot,onion,garlic and cleaned ginger. 

    2. In a medium large pot heat the oil and saute the veggies until slightly softened, about 5-8 minutes.

    3. Add the stock and slow simmer covered for 1 hour.

    4. Strain out the veggies and season with liquid aminos and salt to taste

    5. In a bowl add thin sliced mushroom and green onions

    6. Pour hot broth over top and serve.

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 133Total Fat: 9gSaturated Fat: 1gUnsaturated Fat: 7gCholesterol: 8mgSodium: 3005mgCarbohydrates: 13gFiber: 2gSugar: 5gProtein: 7g
© I'm Hungry For That
Cuisine: Japanese / Category: Dinner
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