Japanese Clear Soup
This low-calorie Japanese Clear Soup makes a perfect appetizer before the main meal or a delicious light lunch!
Servings 2 people
Calories 119kcal
Ingredients
For the dashi stock:
- 15 square inches (40 square cm) kombu
- 4 ¼ cups cold water
- ½ cup katsuobushi (bonito flakes)
For the soup:
- 1 teaspoon sesame oil
- 2 oz (60g) sweet potato , cubed
- 4 oz (115g) daikon , cubed
- 2 oz (60g) carrot , cut into half moons
- ½ teaspoon salt
- 3 ½ oz (100g) fresh shiitake mushrooms (dried can also be used)
- 1 ½ teaspoon soy sauce
- 1 ½ teaspoon mirin
- 2 tablespoons cornstarch
- 1 tablespoon cold water
- chopped green onion , for sprinkling
Instructions
- To make the dashi stock, soak the kombu in a pot with water for 10 minutes. After that, turn on the heat and wait until just starting to boil. Remove from heat and add the katsuobushi. Wait for 3-4 minutes and pour the stock through a strainer discarding the solids.
- In a skillet, add the sesame oil and spread the sweet potato cubes in a single layer. Cook for 1 minute, then shake the skillet to flip them and cook for a minute more. Set aside.
- In a 2-quart pot, bring the stock to a rolling boil. Reduce the heat to a simmer and add the daikon, carrot, and salt. Simmer for 2 minutes or until the veggies are barely tender. Skim away any froth if it appears.
- Add the shiitake mushrooms. Cook for 3-4 minutes. Add the soy sauce and mirin. Add the sweet potato cubes.
- Mix the cornstarch with water to get a paste and stir it into the soup, on a high heat. Continue stirring for about a minute, until the soup thickens. Sprinkle with the chopped green onions and serve. Enjoy!
Notes
Adapted from Washoku: Recipes from the Japanese Home Kitchen by Elizabeth Andoh
Nutrition
Calories: 119kcal