Sumashijiru is a Japanese clear soup also called Suimono. Sumashijiru can be served for any occasion from everyday to more formal course meals; however, it does have a bit more sophisticated feel than Miso Soup.
Sumashijiru is a very simple soup, so it is important to use good quality broth. We use Ichiban Dashi, broth from the combination of Kombu dried kelp and Katsuobushi dried bonito flakes, which has a more complex flavor than Dashi with only Katsuobushi. Also, because the soup is simple, it can be enjoyed by changing the ingredients in the soup to go with other dishes. We used Tofu and Mitsuba here, a refreshing tasting herb, but you can use different meat or vegetables as you like. For example, people often use seafood such as shellfish and fish in the soup for a more festive dish for special occasions. Another example of a kind of Sumashijiru is Ozoni, the new year soup with Mochi.
Sumashijiru is a great accompaniment for casual food like Donburi (rice bowl) dishes, and also for more formal food like sushi. If you would like to try a Japanese soup other than Miso Soup, try this easy but delicious choice.
- 3 cups water
- 4"x2" Kombu (Dried Kelp)
- handful of Katsuobushi (Dried Bonito Flakes)
- 1 Tbsp Soy Sauce
- 1 Tbsp Sake
- 1/4-1/2 tsp salt
- 1/2 block of Tofu
- 1/2 bunch Mitsuba
- Put water and Kombu in a pot and heat at medium heat until just before boiling. Remove Kombu. Add Katsuobushi and let the water boil then immediately turn off the heat. Leave it for 5 minutes and strain.
- Season Dashi broth with Soy Sauce, Sake, and salt.
- Cut Tofu into 1/2" cubes and chop Mitsuba coarsely.
- Add Tofu into the soup and cook for a minute. Pour the soup into a bowl and sprinkle Mitsuba.