Japanese Clear Soup

This easy broth is created by gently simmering meat broths and fresh vegetables together for hours, allowing deep flavor to build up naturally.

Then, the vegetables are removed to keep the broth clear, and fresh garnishes like scallions and thin mushroom slices add just the right finishing touch.

Keep in mind, Japanese clear soup comes in plenty of variations — colors, ingredients, and clarity all shift based on what you use. For example, all chicken broth makes the soup lighter and clearer in look and flavor, but it may miss some of the rich depth you get when you add beef broth.

On the flip side, beef broth alone can make your clear soup a bit darker and heavier—brands vary, so results may differ. Some recipes even switch out all meat broths for mushroom broth to keep it fully vegetarian.

Big Flavor, Little Fuss

You’re going to adore this Japanese clear soup because it nails that iconic Hibachi flavor with almost zero hassle — it’s light, soothing, and packed with deep umami that feels like a warm hug.

• Big flavor, low fuss: The combo of chicken and beef broth—or a mushroom-based dashi substitution—gives you a rich, savory broth that’s still light and only about 46 calories per cup, making it filling without weighing you down.
• Quick but authentic: Just 5 minutes prep and about an hour simmer is all you need to get a broth that tastes like it’s been simmering for days at the restaurant.
• Make-ahead magic: This soup actually tastes better after resting overnight. It stores so well in the fridge or freezer, perfect for busy weeknight dinners or meal prep. If you’re planning a fuller meal prep, this high-protein chicken bacon ranch pasta is a great make-ahead main.
• Versatile and diet-friendly: Want to tweak it? Use all chicken broth for lighter flavor, all beef for richness, or switch to mushroom broth for a vegetarian option. Adding tofu, shrimp, or sliced chicken adds heartiness when you want it.
• Simple, economical ingredients: Basic pantry staples like onion, garlic, ginger, carrots, and store-bought broths come together easily for an affordable, everyday comfort soup.
• Perfect starter or comfort bowl: It’s light enough for an appetizer but soothing enough when you need something gentle—great for chilly evenings or when you’re feeling under the weather. For another cozy option, try a warm chicken orzo tomato soup.
• Customizable finishing touches: Scallions and thinly sliced mushrooms make your bowl look beautiful and fresh, and a splash of soy sauce, yuzu, or toasted sesame oil lets you tweak the flavor just the way you like it.
• Impressive but approachable: It tastes just like the hibachi favorite you order out but is easy enough to make at home. Plus, it might inspire your own kitchen fun with a little onion volcano action!

In short: this Japanese clear soup comes together quickly, is adaptable for all sorts of tastes, stores beautifully, and delivers a delicious, comforting bowl that you’ll want to enjoy again and again.

What You’ll Need

• 2 teaspoons sesame oil (or peanut oil)
• 8 cups chicken broth
• 4 cups beef broth
• 4 cups water
• 1 large sweet onion, peeled and cut into wedges
• 6 cloves garlic, peeled and smashed
• 2 large carrots, cut into chunks
• 2 inch piece fresh ginger, sliced
• 4 whole scallions, chopped
• 10 button mushrooms, sliced thin
• Salt

Make the Broth and Soup

1. Peel the onion and cut into wedges.
2. Peel and smash the garlic cloves.
3. Cut the carrots into chunks.
4. Slice the ginger into pieces.
5. Thinly slice the mushrooms and chop the scallions; set aside for garnish.
6. Heat a large 8‑quart stock pot over medium‑high heat.
7. Add the sesame oil and swirl to coat the pot.

8. Add the onion wedges, smashed garlic, carrot chunks, and sliced ginger and sear the vegetables on all sides, watching so the garlic doesn’t burn.

   

9. Pour in the chicken broth, beef broth, and water.
10. Bring the pot to a boil, then reduce the heat to maintain a gentle simmer.
11. Simmer gently for about 1 hour to develop flavor.
12. Use a skimmer to remove all the vegetables from the broth.
13. Taste the broth and add salt as needed.
14. Ladle the hot clear broth into bowls and top with the chopped scallions and thin mushroom slices.

Serving Ideas and Tips

This Hibachi-style clear soup is wonderfully light. I love serving it as a starter before a big meal—pair it with Slow Cooker Lemon Herb Chicken and Rice—but it’s also perfect on its own when you want something warm and gentle—great for those days you’re feeling a little under the weather. If you need extra comfort, Italian Penicillin Soup is another soothing option.

Easy Swaps and Add-Ins

Want to mix things up or adapt this soup to your diet? Try these easy swaps and additions. Just remember to keep the liquid and veggie ratios similar to keep the balance just right.

• All-chicken: Go full chicken broth for a milder, clearer broth that’s light in flavor and color.
• All-beef: Choose all beef broth for a richer, deeper flavor, though the soup will look darker.
• Vegetarian/Mushroom-based: Swap both meat broths with an intense mushroom broth or a kombu and dried shiitake mushroom dashi to get a full umami flavor without meat.
• Dashi boost: Replace one or two cups of broth with prepared dashi (kombu and bonito flake stock) to crank up the authentic Japanese flavor.
• Seasoning tweaks: Add a splash of light soy sauce, a little mirin, or a teaspoon of sake while simmering to deepen flavor—but keep it subtle so the broth stays light.
• Mushroom swaps: Try shiitake, enoki, or oyster mushrooms instead of button mushrooms for different textures and flavors.
• Protein additions: For a heartier soup, add sliced cooked chicken, shrimp, or soft tofu on top just before serving.
• Aromatic finishes: Garnish with a drizzle of toasted sesame oil, a squeeze of yuzu or lemon juice, or fresh mitsuba or parsley for a bright, fresh note.

How to Store and Reheat

To keep your Japanese clear soup tasting fresh and delicious, proper storage is key. It also makes meal prep and reheating a breeze!

• Cool safely: Let the broth cool a bit before transferring to airtight containers, and pop it in the fridge within two hours of cooking.
• Refrigerator: Store in airtight containers for up to 5 days. The flavors actually get better after resting a day, which is a nice bonus.
• Freezing: For longer storage, strain out the big pieces of vegetables, cool the broth completely, and freeze it in bags or containers with some space left to expand. It keeps for 2–3 months.
• Thawing & reheating: Defrost overnight in the fridge or place the container in warm water. Reheat gently on the stove until simmering. The microwave works fine for single servings. After reheating, taste and add salt if needed.
• Add garnishes fresh: Don’t freeze or refrigerate the scallions and mushrooms in the soup; add these fresh to each bowl right before serving for the best texture.
• Make-ahead tip: Make this soup a day or two ahead, then reheat before serving. Avoid refreezing once thawed to keep flavors fresh.

Common Questions About the Soup

What is the difference between Japanese clear soup and miso soup?

Great question! Both soups are light and comforting, but Japanese clear soup doesn’t have miso—it’s a clear, delicate broth made by simmering meats and veggies, topped with mushrooms and scallions. Miso soup, on the other hand, gets its cloudy look and unique flavor from miso paste. It’s also usually garnished with tofu and seaweed in addition to scallions and mushrooms.

Is clear soup good for you?

Absolutely! Japanese clear soup is simple, low-calorie, and light on fat and carbs, making it a healthy, nourishing choice for anytime. If you’d like a heartier comfort soup for sick days or chilly nights, try Italian Penicillin Soup.

How should I store leftover clear soup?

Store leftover clear soup in an airtight container in the fridge for up to five days. Reheat in the microwave or on the stove as needed. It also freezes wonderfully for later—just thaw and heat before serving.