How do you make Japanese clear soup?

Here's a simple recipe to make Japanese clear soup, also known as "Suimono":

Ingredients:

- Dashi stock: You can make dashi stock using kombu (dried kelp) and katsuobushi (dried bonito flakes), or use pre-made dashi powder or liquid.

- Soy sauce

- Salt

- Mirin (Japanese sweet cooking rice wine)

- Green onions, thinly sliced

Instructions:

1. Prepare the Dashi Stock:

a) To make homemade dashi, bring kombu to a boil in water. Add bonito flakes, bring it back to a boil, and remove immediately. Strain the stock to remove any solids.

b) Or, mix prepared dashi powder or liquid as per package instructions.

2. Season the Dashi Stock:

Add soy sauce, salt, and mirin to taste. Start with small amounts and gradually adjust to your preference. The goal is to achieve a delicate balance of flavors.

3. Bring to a Simmer:

Bring the seasoned dashi stock to a gentle simmer over medium-low heat. This helps the flavors come together without overcooking.

4. Garnish:

Add thinly sliced green onions to the soup. You can also add other garnishes like thinly sliced mushrooms, tofu, or fish.

5. Serve:

Serve the clear soup in individual bowls. Enjoy it as a starter or appetizer before a main meal.

*Note: There are several regional variations of Japanese clear soup. You can customize the recipe by adding more vegetables, or by simmering the soup with dashi kombu and dried shiitake mushrooms.*