Suimono Soup Recipe

Prepare kombu dashi

Wipe kombu lightly with a damp cloth (do not wash away the white powder). Place kombu and 6 cups cold water in a medium saucepan and let sit for 20–30 minutes if time allows to extract flavor.

Heat to just below boiling

Slowly heat the kombu and water over medium heat. Just as small bubbles begin to form at the edges (right before boiling), remove the kombu from the pot to avoid bitterness.

Infuse bonito

Bring the liquid to a gentle boil, then remove from heat. Add the bonito flakes, stir once, and let steep for 2–3 minutes until flakes sink.

Strain dashi

Strain the broth through a fine-mesh sieve or cheesecloth into a clean pot or bowl, pressing gently to extract liquid but leaving most solids behind. Return the clear dashi to the saucepan and keep warm over low heat.

Season the broth

Stir in 1 tablespoon light soy sauce, 1 teaspoon mirin, and 1/2 teaspoon fine sea salt. Taste and adjust seasoning—suimono is meant to be very delicate, so aim for a subtle, balanced flavor.

Prepare garnishes

Rehydrate wakame if using dried (soak in cold water 5–10 minutes and squeeze dry). Thinly slice shiitake, cut kamaboko into decorative slices if using, and make thin strips of yuzu or lemon zest. Slice negi on the bias into thin rounds.

Cook shrimp or fish

Bring the seasoned dashi to a gentle simmer. Add shrimp or fish slices and cook 1–2 minutes until just opaque and cooked through. Remove with a slotted spoon and hold warm.

Warm mushrooms and tofu/fish cake

Add the sliced shiitake and kamaboko or tofu cubes to the simmering dashi and warm for about 30–60 seconds until heated through but still tender. Do not boil intensely—keep the liquid clear and calm.

Assemble bowls

Divide the cooked shrimp/fish, warmed mushrooms, tofu/kamaboko, and wakame among 4 warmed soup bowls. Place a few strips of yuzu zest and a small sprinkle of sliced negi in each bowl. If using mitsuba or chrysanthemum greens, add them on top at the end.

Finish and serve

Ladle the hot clear dashi gently into each bowl to cover the ingredients, taking care to keep the broth clear and avoid disturbing arrangements. Serve immediately while warm. Provide extra soy or a pinch of salt on the side if guests want stronger seasoning.