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Japanese Suimono Clear Soup with Tofu and Vegetables
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Japanese Suimono Clear Soup with Tofu and Vegetables

This suimono with tofu and vegetables is a light and flavorful clear soup. It features silken tofu and a mix of fresh vegetables served in a delicate and umami broth. This easy suimono recipe is a simple yet elegant way to enjoy the tastes and aesthetics of Japanese cuisine.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 people
Calories: 51 kcal
Course: Side Dish, Soup
Cuisine: Japanese

Ingredients

  • 0.6 oz kombu 17g, about a 6-7 inch square piece, dried kelp sheets
  • 3 1/3 cups water (800ml)
  • 1/2 teaspoon salt
  • 1 teaspoon soy sauce
  • 1/2 teaspoon sake
  • 6 oz spinach (170g)
  • 8 oz silken tofu 225g, divided into 4 equal pieces
  • 4 carrot slices about ¼-inch thick
  • 4 shiitake mushroom or other types of mushrooms, about 1.75 oz or 50g, medium, stems removed
  • citrus peel for garnishing, a few pieces

Instructions

    Cup of Yum
  1. Use a damp sheet of paper towel to gently wipe off any dirt on kombu. Do not wipe off the white powder on kombu since it contains a lot of umami. Place 3⅓ cups (800ml) water in a clean pot and soak the kombu in the water. Set aside while you prepare other ingredients.
  2. Place the pot over medium heat to heat up the kombu and water slowly. Just before the water starts to boil, remove kombu. Let the stock boil, then adjust the heat to a simmer. Add salt, soy sauce and sake (adjust to taste). Keep the broth hot if the add-in ingredients are not ready yet.
  3. Bring a separate large pot of water to a boil, then add spinach. Blanch for about 1 minute, then transfer spinach to a bowl of ice water to stop the cooking process. Discard the liquid. Squeeze out excess water, cut off the bottom and then cut spinach into 2-inch sections.
  4. Fill the pot with water and bring to a boil. Lower the heat to maintain a gentle simmer, then add silken tofu and carrot slices. Simmer until carrot is crisp-tender and tofu is heated through, about 4 minutes.
  5. Carefully remove tofu and place each piece of tofu into a serving bowl. Also place each piece of carrot into each bowl.
  6. Add mushrooms to the blanching pot and simmer for a few minutes until cooked through. Alternatively, you can sear the mushrooms in a skillet with a bit of oil, however, the searing method will take longer to cook. Divide mushrooms into serving bowls.
  7. Add a small piece of citrus peel on top of the tofu in each bowl. Ladle the hot broth into serving bowls. Cover the bowls and serve right away.

Notes

  • If you have time, you can soak the kombu in water for several hours or overnight in the fridge. You can also trim the carrot into flower shapes, or trim the top of the mushroom into decorative patterns, but it is optional.

Nutrition Information

Calories 51kcal (3%) Carbohydrates 5g (2%) Protein 5g (10%) Fat 2g (3%) Saturated Fat 0.2g (1%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 0.3g (2%) Sodium 435mg (18%) Potassium 405mg (9%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 4828IU (97%) Vitamin C 12mg (13%) Calcium 75mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 4 people

Amount Per Serving

Calories 51

% Daily Value*

Calories 51kcal 3%
Carbohydrates 5g 2%
Protein 5g 10%
Fat 2g 3%
Saturated Fat 0.2g 1%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 0.3g 2%
Sodium 435mg 18%
Potassium 405mg 9%
Fiber 2g 8%
Sugar 2g 4%
Vitamin A 4828IU 97%
Vitamin C 12mg 13%
Calcium 75mg 8%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.