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This Japanese Clear Soup uses a flavorful dashi stock as a base and also features shiitake mushrooms and a bunch of veggies! A perfect appetizer or a light lunch! | cookingtheglobe.com

Japanese Clear Soup

This low-calorie Japanese Clear Soup makes a perfect appetizer before the main meal or a delicious light lunch!
Cuisine Japanese
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 2 people
Calories 119kcal
Author CookingTheGlobe


For the dashi stock:

  • 15 square inches (40 square cm) kombu
  • 4 1/4 cups cold water
  • 1/2 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
  • 1/2 teaspoon salt
  • 3 1/2 oz (100g) fresh shiitake mushrooms (dried can also be used)
  • 1 1/2 teaspoon soy sauce
  • 1 1/2 teaspoon mirin
  • 2 tablespoons cornstarch
  • 1 tablespoon cold water
  • chopped green onion , for sprinkling


  • 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!


Adapted from Washoku: Recipes from the Japanese Home Kitchen by Elizabeth Andoh


Calories: 119kcal