My mom made this for my twins. I usually just eye-ball the ingredients, but I measured them and this was the best results. It's also great as a hangover cure.There's a lot of variation among shiro-dashi, so adjust the taste accordingly. For a clear soup base the ratio is 1:8.Add your preferred amount of wakame.If adding fu (dried wheat gluten), add after you pour the boiling water or else the fu will absorb all the shiro-dashi. I know from past mistakes. Recipe by Team yokin

The stock you get from the bones and skin of cod is so delicious! Enjoy the gentle flavor of the cod that's not at all 'fishy'. It's good to the last drop.Don't use soy sauce, since it will overwhelm the fish stock. Add the seasonings a little at a time while tasting, and stop when it tastes just right to you. For 4 to 5 servings. Recipe by pegupepepe.

A traditional Japanese soup I prepared for my son's weaning ceremony. Recipe by verita_n

I often make this whenever I need to serve soup with a meal.The tip for making fluffy egg is not to over-cook it.Crank up the heat to the highest setting for a few seconds, turn off immediately, then cover with a lid and wait for a minute.I only added an egg and mitsuba, but it's also good with shiitake or shimeji mushroom. If you don't have mitsuba, use finely chopped Japanese leek. Recipe by chococo

Simple oden with a clear brothThe story behind this recipeAfter trying various methods to make oden with a clear and beautiful broth, I found that using only simple white dashi resulted in the most elegant and delicious oden.

This soup make you make you fall in love with simple traditional Japanese cooking. This is the regular soup we have when we have grilled fish.I don't really take the time to drain my tofu properly, so the extra water from the tofu ends up thinning out the soup so the saltiness is just right. Adjust the seasonings to your taste. For 4 servings. Recipe by Pukuttopukumaru

My father, who was a great cook used to make this when my mother was hospitalized.◆The texture changes according to how much you knead the shrimp.In the picture, you will see that I did not knead it to keep for a texture.◆Taste at step ③ and add more salt if needed. Recipe by Gima-ru

This is a delicious recipe I created when I added abura-age to a shiro-dashi broth to make a clear soup.Use the green part of the green onion. Recipe by Ibechou

I wanted to have a refreshing soup after a night out drinking, so I thought of one using my favorite myoga ginger.It's best not to cook the myoga ginger for too long, so you can keep its crispy texture. For 2 servings. Recipe by Hitomi

I made this for Girl's Day (Hinamatsuri, March 3rd) using Manila clams instead of the usual surf clams.The flavor will differ depending on the clams. Adjust the seasoning at the end with salt.You can make this with soy sauce, but it'll color the soup. Osuimono should be made with usukuchi soy sauce. Recipe by Parufe

I wanted a soup for dinner, so using the ingredients on hand, I made this clear soup off the top of my head. It was pretty good, so I decided to write down the recipe. The flavor and slight sweet taste of the chikuwa makes this delicious.Since you want to enjoy the beautiful color in this dish, add the nanohana right before eating. Since you don't need to parboil, you can cut them up and wait to use them until the appropriate time. Recipe by Raby

This is a light clear soup using Costco's beef block, which often ends up being too much for just two people.The origin of this recipeMy wife wanted to eat beef tendon soup like the one she had at a local yakitori restaurant, so I tried making it with Costco's beef block. Although the taste was different, it was well-received. I also referred to Recipe ID:18669520.