Japanese Suimono Clear Soup with Tofu and Vegetables

a bowl of suimono with tofu, mushroom, carrot and spinach.

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Japanese Suimono Clear Soup with Tofu and Vegetables

This suimono with tofu and vegetables is a light and flavorful clear soup. It features silken tofu and a mix of fresh vegetables served in a delicate and umami broth. This easy suimono recipe is a simple yet elegant way to enjoy the tastes and aesthetics of Japanese cuisine.

Prep Time15

Cook Time15

Total Time30

Course: Side Dish, Soup

Cuisine: Japanese

Keyword: Japanese clear soup, suimono

Servings: people

Calories: 51kcal

Author: Sophie

Ingredients

0.6 oz kombu sheets (dried kelp) (17g, about a 6-7 inch square piece)
3 1/3 cups water (800ml)
1/2 teaspoon salt
1 teaspoon soy sauce
1/2 teaspoon sake
6 oz spinach (170g)
8 oz silken tofu, divided into 4 equal pieces (225g)
4 slices of carrots, about ¼-inch thick each
4 medium shiitake mushrooms, stems removed (or other types of mushrooms, about 1.75 oz or 50g)
a few pieces of citrus peel (for garnishing)

US Customary - Grams

Instructions

Use a damp sheet of paper towel to gently wipe off any dirt on kombu. Do not wipe off the white powder on kombu since it contains a lot of umami. Place 3⅓ cups (800ml) water in a clean pot and soak the kombu in the water. Set aside while you prepare other ingredients.
Place the pot over medium heat to heat up the kombu and water slowly. Just before the water starts to boil, remove kombu. Let the stock boil, then adjust the heat to a simmer. Add salt, soy sauce and sake (adjust to taste). Keep the broth hot if the add-in ingredients are not ready yet.
Bring a separate large pot of water to a boil, then add spinach. Blanch for about 1 minute, then transfer spinach to a bowl of ice water to stop the cooking process. Discard the liquid. Squeeze out excess water, cut off the bottom and then cut spinach into 2-inch sections.
Fill the pot with water and bring to a boil. Lower the heat to maintain a gentle simmer, then add silken tofu and carrot slices. Simmer until carrot is crisp-tender and tofu is heated through, about 4 minutes.
Carefully remove tofu and place each piece of tofu into a serving bowl. Also place each piece of carrot into each bowl.
Add mushrooms to the blanching pot and simmer for a few minutes until cooked through. Alternatively, you can sear the mushrooms in a skillet with a bit of oil, however, the searing method will take longer to cook. Divide mushrooms into serving bowls.
Add a small piece of citrus peel on top of the tofu in each bowl. Ladle the hot broth into serving bowls. Cover the bowls and serve right away.

Notes

If you have time, you can soak the kombu in water for several hours or overnight in the fridge. You can also trim the carrot into flower shapes, or trim the top of the mushroom into decorative patterns, but it is optional.

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