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

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

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

Something simple and tasty for my kids today. My city is quite hot today and I didn't feel like cooking for a long time. This soup takes about 15 minutes to prepare and cook.

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 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

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

Our family's favorite clear soup.Nothing much.Just cube the steamed egg custard, cut the flavored nori seaweed and toss into the pot. Recipe by Wolf wan

This is a traditional, easy and healthy way for Indonesians in cooking spinach as soup.

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-

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