Clear Soup (for 2) Recipe

Combine liquids

In a medium saucepan, combine 6 cups water and 2 cups low-sodium bone or chicken stock (or dashi).

Add aromatics

Add the 4 thin ginger slices and the smashed white part of 1 green onion to the pot. Bring the liquid slowly to a gentle simmer over medium heat.

Once simmering, reduce heat to low and skim any scum or foam that rises to the surface with a small spoon. Simmer gently for 12 minutes to extract flavor from the ginger and onion without clouding the broth further.

After 12 minutes, remove from heat and let rest for 2 minutes to settle solids slightly.

Prepare egg white clarifier

In a small bowl, whisk 1 egg white with 1 tablespoon cold water until slightly frothy but not fully beaten into a foam. This will help attract suspended particles.

Temper and mix: Slowly pour about 1/4 cup of the hot broth into the egg white while whisking constantly to gently raise the egg white temperature (tempering). Then pour the tempered egg-white mixture back into the saucepan with the remaining hot broth, stirring once to distribute.

Bring to very gentle simmer over low heat. As the broth heats, the egg white will coagulate and rise, trapping cloudiness. Do not boil — maintain a gentle simmer for 4–6 minutes until the coagulated egg white forms a raft and the liquid below appears clearer.

Remove from heat and allow to rest undisturbed for 3–4 minutes so the raft settles.

Strain: Line a fine-mesh sieve with a double layer of cheesecloth or a clean paper towel and place over a clean pot or heatproof bowl. Carefully ladle or pour the broth through the lined sieve, leaving the egg raft and solids behind. Press very gently with the back of a spoon if needed to recover broth but avoid forcing cloudy liquid through.

Taste the strained clear broth and season with 1 teaspoon salt and 1 teaspoon white pepper. If using, add 1 teaspoon light soy sauce or fish sauce for umami and 1 teaspoon lemon juice for brightness. Stir gently to combine.

Warm briefly over low heat to serving temperature (do not boil). Add the thinly sliced green onion (green part) and optional cilantro leaves to each bowl.

Divide the clear soup into two warmed bowls and serve immediately, ensuring the surface is free of visible specks. Provide additional salt or soy sauce at the table if desired.