Asian Soup Recipes: How to Make Clear Japanese Soup
In my explorations of other cuisines, I have fallen in love with many of the Asian soups. They are so simple to prepare and so distinctive in their flavors that I have ended up buying many different Asian cookbooks over the years.
This recipe is for the Japanese clear soup, though some recipes call this a miso soup. It's also known as "suimono." You can use that base as well, but I prefer just this simple broth variation. I especially love adding a garnish of shrimp and spinach leaves.
This is not a fill-you-up kind of meal, and sometimes I will serve it as a first course to a Japanese menu. Or if the soup is the only thing on for dinner, we will add some noodles to the soup as well. This is just one of many delicious Asian soups to try!
- 3 cups water
- 1 tablespoon instant chicken bouillon (or omit bouillon and substitute 3 cups of chicken broth)
- 1 teaspoon low-sodium soy sauce
- Thinly sliced mushrooms
- Green onion strips
- Celery leaves
- Spinach leaves
- Thinly sliced lemon or lime
- Thinly sliced carrots
- Strips of lemon peel
- Cooked shrimp
- Small chunks of tofu
- Heat ingredients to boiling, stirring occasionally.
- Top with at least 1-3 garnishes.
- Serve in small bowls.
Noodle Varieties You Can Add:
- Ramen - this noodle is wheat-based with soda water
- Soba - medium-sized buckwheat-based noodle
- Somen - very thin wheat-based noodle
- Udon - the thick version of somen; wheat-based noodle
- Shirataki - noodles low in carbs and calories
Another Japanese Masterpiece - Oyakodon
This is one of my favorite Asian cookbooks. Sometimes I check out the latest cookbooks from the library as I already have so many cookbooks it is hard to store them all. This one has some great recipes as well!
© 2010 Audrey Kirchner