Sumashijiru Recipe

Sumashijiru (すまし汁), also known as Suimono or Osuimono, is a traditional Japanese clear soup made with a delicate dashi-based broth. Light, refined, and beautifully simple, this soup is often served as part of traditional Japanese meals ranging from everyday home cooking to elegant multi-course dinners.

What’s Sumashijiru?

Sumashijiru is a classic Japanese clear soup that highlights the flavor of dashi, the foundational broth of Japanese cuisine. The word “sumashi” means “clear” referring to both the appearance and clean taste of the soup.

Compared to miso soup, Sumashijiru has a more sophisticated and subtle flavor profile. Instead of miso, the broth is seasoned lightly with soy sauce and salt, allowing the clean umami flavor of the dashi to shine through. Because of its delicate taste and elegant presentation, Sumashijiru is commonly served alongside sushi, seasonal dishes, and celebratory meals.

The soup can be simple enough for a quick weeknight meal or elevated for special occasions with premium seafood or decorative garnishes. Its versatility and understated elegance make it a staple in Japanese cooking.

One well-known variation is Ozoni, the Japanese New Year soup served with mochi rice cakes.

Tips and Substitutions

Because Sumashijiru is such a simple soup, using high-quality ingredients is essential.

Use Good Quality Dashi

We recommend using Ichiban Dashi, a first-brew dashi made from kombu (dried kelp) and katsuobushi (dried bonito flakes). This type of dashi has a cleaner, deeper, and more complex flavor compared to dashi made only with bonito flakes.

For a vegetarian version, simply make kombu dashi without bonito flakes. The soup will still have a rich umami flavor while remaining completely plant-based.

Customize the Ingredients

One of the best things about Sumashijiru is how adaptable it is. The mild broth pairs well with many ingredients depending on the season or the meal you are serving.

In this version, we use:

• Tofu – Soft or silken tofu.
• Mitsuba (herb commonly also known as Japanese wild parsley)- Mitsuba adds a fresh, herbal flavor that complements the delicate broth beautifully.

You can also substitute or add:

• Mushrooms such as shiitake or enoki
• Seafood like shrimp, clams, white fish, or scallops
• Chicken slices
• Spinach or leafy greens
• Seasonal vegetables

Seafood-based Sumashijiru is especially popular for festive meals and celebrations.

Serving Suggestions

Sumashijiru pairs well with both casual and formal Japanese meals. Serve it alongside:

• Donburi (rice bowl dishes)
• Sushi and Sashimi
• Grilled fish
• Tempura

If you are looking to try a Japanese soup beyond miso soup, Sumashijiru is an easy yet elegant option that showcases the beauty of simple Japanese cooking.

The recipe was originally published on March 26, 2015. The post was fully updated on May 25, 2026 with revised text and new photos.

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5 from 2 votes

Sumashijiru Recipe

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 4 servings

A simple clear soup with Kombu sea kelp and Katsuobushi bonito flakes, seasoned with soy sauce and Sake

Video

Ingredients

• 3 cups water
• 1 sheet Kombu dried sea kelp
• 1 handful Katsuobushi
• 1 Tbsp Soy Sauce
• 1 Tbsp Sake
• 1/4-1/2 tsp salt
• 1/2 block Tofu
• 1/2 bunch Mitsuba

US Customary – Metric

Instructions 

• 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.

Course: Soup

Cuisine: Japanese

Keyword: dashi, katsuobushi, kombu, soup