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

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-

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

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

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 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

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

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.

Growing up, I always thought my dad's soup was always so delicious. I sometimes make it for my own family now.Swirl in the eggs like you're a drawing circle in the water.Here's my dad's recipe for his comforting clear soup.I increased the volume as we always have second helpings. If you have four people in your family, everyone will be able to have two servings with these ingredients amounts. Recipe by Konyamo ippai

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 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

I made this when I boiled bamboo shoots. Recipe by Pukuttopukumaru