Clear Soup with Nanohana & Chikuwa

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

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

When I was a kid, apparently I hated Chinese chives but I didn't have a problem when it was served in this soup, so my mother made it often.Mix the Chinese chives with the beaten eggs. Once you add the Chinese chives with eggs, do not mix. I really like the soft fluffy eggs combined with Chinese chives. I believe this recipe is quite popular in every home. Recipe by Shiotomo

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.

In Ayurveda, soup is an essential part of meals. This clear soup is easy to digest and packed with nutrients!Origin of this recipe: I learned it from an Indian teacher. When I visited an Ayurveda school in Kerala, India, this clear soup was often served. It was delicious, gentle on the body, and I wanted to make it myself, so I started making it at home.

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

My daughter loves this It's an essential dish for celebrating Doll's Festival.Toss out any clams that don't open. Recipe by handmadecafe

I saw how to make the cooked egg (kakitama) and form it into a ball on TV once. The soup base is our family recipe. By adding dashi stock granules and other ingredients to the egg, it looks cute and tastes great too! The egg is nice and fluffy and delicious! Why not serve it on Girl's Day?It's easier to cook the eggs one at a time. Mix each egg with 1/2 teaspoon of dashi stock granules, bonito based preferred for more flavor. You can serve about 5 people with this amount of soup. When you're scooping up the cooked egg, a tea strainer is the ideal implement. If you put in too many other ingredients with the egg, it won't form a nice neat ball. Recipe by Torodesu.

Having soup with my meal relaxes me. I often make it for breakfast.Shio-konbu makes tasty broth. It's a clear soup that can be made quickly. Adjust the amount of salt the way you like it. Use delicious salt. Recipe by Taunbi-

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.

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.