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Vegetarian

This sumashijiru is a simple Japanese clear soup made with dashi and lightly seasoned with soy sauce and salt. It comes together under 10 minutes and makes a light, comforting side dish.

Looking for easy soup recipes? Try my Cabbage Soup or Egg Soup!

Recipe Ingredients

You will need the following ingredients to make this sumashijiru:

Tofu: You can use either firm tofu (momen tofu) or silken tofu (kinugoshi tofu).
Wakame: Use dried wakame and add it directly to the saucepan without rehydrating it first. Wakame expands to about 10 times its original size when soaked, so crumble it into smaller pieces before adding it if you prefer.
Green onion: You can use Japanese long green onion, scallions, or spring onions. Spinach or other leafy greens also work well.
Dashi powder: I use kombu dashi powder, but bonito dashi powder also works well. To keep the soup vegetarian, use kombu dashi powder or substitute vegetable stock.
Soy sauce and salt: Since the dashi provides umami, soy sauce and salt are all you need for simple seasoning.

How To Make Sumashijiru: STEP BY STEP

Here’s a quick visual guide! Check the recipe card below for the video and full details.

Step 1

Cut the tofu into small cubes and thinly slice the green onion.

Step 2

Add the tofu, wakame, green onion, dashi powder, and water to a saucepan. Bring to a boil.

Step 3

Add the soy sauce and season with salt to taste.

Step 4

Stir gently and serve.

Serve the soup in a bowl and enjoy this warm, simple Japanese clear soup!

How To Store

Transfer the soup to an airtight container or glass jar. Store it in the refrigerator for 2–3 days. To reheat, pour the soup into a small saucepan and warm it gently over medium-low heat.

What To Serve With

Serve this light Japanese soup with steamed rice, grilled salmon, steamed broccoli, and pickled diakon for a simple and balanced meal.

Steamed rice, sumashijiru, and grilled fish on a tray.

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