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 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

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

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

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

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

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-

For PAPA and HIME”＊Please try this with different ingredients other than wakame seaweed. Recipe by Chicchi

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

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

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.