📝 About This Recipe
Suimono is the elegant, minimalist soul of Japanese cuisine, representing the pinnacle of 'umami' through a crystal-clear dashi broth. Unlike miso soup, this 'clear soup' relies on the purity of high-quality kombu and katsuobushi to highlight delicate seasonal treasures like clams and mitsuba. It is a sophisticated Izakaya palate cleanser that balances subtle salinity with a refreshing citrus finish, embodying the Japanese philosophy of 'shun' or seasonal perfection.
🥗 Ingredients
The Golden Dashi (Base)
- 4 cups Water (filtered water is preferred for clarity)
- 1 piece Kombu (Dried Kelp) (approximately 4x4 inches, wiped gently with a damp cloth)
- 2 cups Katsuobushi (Bonito Flakes) (tightly packed, high-quality thick shavings)
Main Components
- 12 pieces Manila Clams (scrubbed and purged of sand)
- 4 ounces Silken Tofu (cut into small 1/2 inch cubes)
- 2 pieces Shiitake Mushrooms (stems removed, caps thinly sliced)
- 4 slices Kamaboko (Fish Cake) (pink-skinned, sliced 1/4 inch thick)
Seasoning and Aromatics
- 1 teaspoon Usukuchi (Light Soy Sauce) (used for flavor without darkening the broth)
- 1/2 teaspoon Sea Salt (adjust to taste)
- 1 tablespoon Sake (dry Japanese rice wine)
- 8 sprigs Mitsuba (Japanese Wild Parsley) (cut into 1-inch lengths)
- 4 small strips Yuzu Zest (or lemon zest if yuzu is unavailable)
👨🍳 Instructions
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1
Place the filtered water and the wiped kombu in a medium saucepan. Let it soak for at least 30 minutes (up to 3 hours) to extract the deep glutamates from the kelp.
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2
Slowly bring the water to a simmer over medium-low heat. Just as tiny bubbles begin to dance around the edges (about 175°F/80°C), remove the kombu immediately to prevent the broth from becoming slimy or bitter.
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3
Increase the heat slightly to bring the liquid to a boil. Once boiling, add the katsuobushi (bonito flakes) all at once. Let it boil for exactly 30 seconds, then turn off the heat.
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4
Allow the bonito flakes to sink to the bottom of the pot naturally, which takes about 2-3 minutes. This ensures a clean, non-cloudy extraction of flavor.
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5
Line a fine-mesh strainer with a double layer of cheesecloth or a paper towel. Gently pour the dashi through the strainer into a clean bowl. Do not squeeze the flakes, as this will cloud the liquid.
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6
Return the strained dashi to the pot and bring it to a very gentle simmer over medium heat.
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7
Add the sake and the cleaned clams to the broth. Cover the pot and simmer for 2-3 minutes until the clams have fully opened. Discard any clams that remain closed.
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8
Add the sliced shiitake mushrooms and tofu cubes. Simmer for another 2 minutes until the mushrooms are tender and the tofu is heated through.
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9
Season the soup with the light soy sauce and sea salt. Taste carefully; the flavor should be delicate and oceanic, not overly salty.
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10
Prepare four pre-warmed lacquer or ceramic bowls. Place one slice of kamaboko in the bottom of each bowl.
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11
Carefully ladle the hot broth, clams, and tofu into the bowls, ensuring an even distribution of ingredients.
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12
Finish each bowl by placing a few sprigs of mitsuba and a single strip of yuzu zest on top. The steam will release the citrus oils immediately.
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13
Cover the bowls with lids if available and serve immediately to preserve the aromatic fragrance.
💡 Chef's Tips
Always use 'Usukuchi' (light) soy sauce rather than regular dark soy sauce to keep the broth clear and golden. Never let the dashi boil vigorously once the kombu or bonito is added, as high heat destroys the delicate aromatic compounds. For the clearest soup possible, avoid stirring the pot once the tofu is added to prevent it from breaking and clouding the liquid. If you cannot find mitsuba, a mixture of flat-leaf parsley and a tiny bit of celery leaf makes a reasonable aromatic substitute. Purge clams in salted water (3% salinity) in a dark place for 2 hours before cooking to ensure no grit ruins your soup.
🍽️ Serving Suggestions
Pair with a dry, cold Junmai Ginjo sake to complement the clean umami of the broth. Serve as a sophisticated first course before a heavier meal of Yakitori or Tempura. Accompany with a small side of lightly pickled cucumbers (Sunomono) for a texture contrast. Enjoy alongside a bowl of steamed white rice and grilled salted mackerel (Saba Shioyaki) for a traditional Japanese breakfast.