Recipes And How To Make Easy Japanese Suimono At Home

Serve clear soup with various nutritious ingredients for your beloved family, let's try it with the recipe and step guide here. Read more here.

Suimono is not as famous as miso soup, it's just that in the form of a clear Japanese-style soup, this is no less appetizing. This soup has a difference with miso soup, suimono itself is very concerned with ingredients that are adjusted to the ingredients that are in season.

In contrast to miso soup with a striking taste from the broth, while making suimono itself it has an unobtrusive taste and is often used as a formal meal. For suimono itself is often served in the form of a lacquered bowl. This is what makes the suimono menu so unique in Japan.

As for taste, the typical broth is generally dashi katsuobushi or konbu with a little soy sauce and salt. Some additional leaves of spices make this menu very distinctive, one of which is sansho, mitsuba leaves and sliced yuzu skin which are often left to float in the soup with a distinctive aroma.

Suimono itself is distinguished by the sauce, when served with fish stock and added salt, it is called ushiojiru soup. As for the clear soup made from fish and shellfish broth with soy sauce, it is called sumashijiru.

This is a recipe and how to make an easy Japanese-style suimono that you can try to serve in the midst of your beloved family, good luck.

Recipe Name

Recipes and How to Make Easy Japanese Suimono at Home

Cooking Time

Preparation :20 minutes

Cooking :60 minutes

Total :80 minutes

Number of Servings

3 servings

Recipe Ingredients and How to Make Easy Japanese Suimono at Home

Japanese Style Suimono Main Ingredients

3 glasses of water
100 grams of Kombu (dried seaweed from the type of laminaria) measuring 4×2 inches
100 grams katsuobushi (dried bonito flakes)

Also Read Recipes and How to Make Delicious and Easy Homemade Japanese-style Egg Onigiri

Japanese Suimono Seasoning Ingredients

1 tbsp soy sauce
1 tbsp sake/can be substituted with other seasonings
1/4-1/2 tsp salt
1/2 block of tofu/tofu
1/2 bunch mitsuba

How to Cook Recipes and How to Make Easy Japanese Suimono at Home

First of all to bring the water to a boil then add the pot and heat it over medium heat until it boils, then separate the kombu. Just strain the water.
Then add katsuobushi and let the water boil then turn off the heat and let stand for about 5 minutes then strain
Next, season the dashi stock, additional salt, sake and soy sauce
Then cut the tofu into about 3 cm in size and roughly chop the mitsuba
Then add the tofu to the soup and cook until it boils, about a minute.
Next, pour the soup into a bowl and finally sprinkle with the mitsuba.
Serve while the soup is warm with additional complements such as Japanese white rice, good luck.

You can try other recipes by visiting our website at rasasa.com, you can try some famous foreign menus. Apart from that, you can also share the link with your friends and family via your social media accounts. Don't forget to also leave a comment in the column provided below, good luck.