You can make clear shabu soup at home in 2 ways. The traditional Japanese-style version uses 2 liters of water and 15–20 g of kombu, soaked for 30 minutes and warmed over low heat, with the kombu removed before the water boils. The vegetable version uses daikon radish, carrot, onion, and shiitake mushrooms, simmered over low heat for 30–45 minutes. Both recipes serve 3–4 people and are meant to be mild, because the broth picks up flavor from the vegetables and meat as you eat. If you don't have time to simmer, you can mix a ready-made soup base sauce with water.
How Many Kinds of Clear Shabu Soup Are There, and Which Should You Choose?
| Soup Base | Aroma and Flavor | Prep Time | Suitable for |
|---|---|---|---|
| Kombu dashi (traditional Japanese) | Mild, with a seaweed aroma | Soak 30 minutes + warm about 10–15 minutes | People who like Japanese-style shabu, served with ponzu or sesame dipping sauce |
| Vegetable broth | Sweetness from vegetables, mushroom aroma | Simmer 30–45 minutes | Families; ingredients are easy to find |
| Ready-made soup base sauce | Consistent flavor in every pot | Mix with water and bring to a boil | Restaurants, or people without time to simmer |
Want to know how clear soup differs from black broth and mala? ReadBlack, Clear, and Mala Soup: What's the Difference?
Recipe 1: How Do You Make Clear Shabu Soup with Kombu?
Serves 3–4 · Prep time 45 minutes (including soaking)
| Ingredients | Amount |
|---|---|
| Drinking water | 2 liters |
| Dried kombu (the kind used for dashi) | 15–20 g |
- Wipe the kombu with a clean, damp cloth only where it is dirty. There is no need to scrub off the white residue.
- Soak the kombu in 2 liters of water for about 30 minutes.
- Heat over low to medium heat Warm slowly until small bubbles appear at the edge of the pot.
- Remove the kombu before the water boils If it boils with the seaweed, the aroma becomes too strong and the broth turns slimy.
- Taste the broth It should have a light kombu aroma and a mild flavor. No need to season it further at this point.
- Bring to a boil then start adding vegetables, mushrooms, tofu, and meat.
If the seaweed aroma is too strong, use less kombu next time and write down the amount each time, because different types of kombu vary in thickness and aroma.
Recipe 2: How Do You Make Clear Vegetable Shabu Soup?
Serves 3–4 · Prep time 50–60 minutes
| Ingredients | Amount |
|---|---|
| Clean water | 1.8–2 liters |
| Daikon radish | 200 g |
| Carrot | 1 |
| onion, | 1 |
| Smashed garlic | 3 cloves |
| Cilantro roots (optional) | 2 roots |
| Fresh shiitake mushrooms | 3–4 mushrooms (or 2 dried shiitake, soaked in water) |
| Light soy sauce | 1–2 tablespoons |
| Salt | A little, to taste |
- Peel the daikon and carrot and cut into 1–2 cm thick pieces. Cut the onion into quarters.
- Put all the vegetables, garlic, cilantro roots, and shiitake mushrooms in the water. Heat over medium until it starts to boil.
- Reduce to low heat and simmer for 30–45 minutes, skimming off the foam occasionally. No need to stir.
- Strain the broth if you want it clear, then add light soy sauce a little at a time and taste.
- Pour into the shabu pot. Add leafy vegetables and meat when you are ready to eat.
Can You Make Clear Shabu Soup Without Simmering?
Yes. Mix a Pure Foods soup base sauce with water and bring to a boil. Both products must always be mixed with water. There is no fixed ratio; start with a small amount and taste until you reach the strength you like.
- Original Shabu Soup Base (Clear Broth) 170 ml Clear broth with Japanese-style seasoning aromas, made to go with dipping sauces
- Shabu-Shabu Soup Seasoning Sauce, Original Flavor with Kombu 800 g Pour into the broth in the desired amount, stir well, and bring to a boil, then add meat and vegetables. Allergen information: contains fish, milk, soy, wheat, and shellfish (crustacean) products. After opening, seal the bag tightly and store in the refrigerator.
See all shabu soups atShabu Soup Category
What Goes into Clear Shabu?
- Meat Thinly sliced pork or beef, bite-size chicken pieces
- Vegetables Napa cabbage, morning glory, bok choy
- Mushrooms and more Enoki mushrooms, shimeji mushrooms, tofu, udon noodles or glass noodles
Add slow-cooking vegetables first, followed by leafy greens. Cook meat a little at a time until fully cooked, especially chicken. Use tongs for raw ingredients, separate from the chopsticks you eat with.
How Do You Keep the Broth Clear, Not Cloudy?
- Once the water boils, lower the heat; do not let it boil hard the whole time.
- Skim the foam from the surface occasionally, and do not stir vigorously.
- Do not add meat marinated in dark sauces, beaten eggs, or battered items at the start. If you want them, add them at the end of the meal.
- When the broth reduces, add hot water or unseasoned dashi a little at a time. Do not add soy sauce every time you add water.
If the flavor turns out too bland, readClear shabu broth too bland: how to fix it
What Dipping Sauce Goes with Clear Shabu?
Ponzu dipping sauce gives a fresh, sour-salty flavor, while sesame dipping sauce adds a nutty richness. Both go well with mild broth. Read about the differences atPonzu vs Sesame Dipping Sauce and see other shabu dipping sauces atHow many types of shabu dipping sauce are there Serve dipping sauces in individual bowls so each person can adjust the flavor without changing the broth in the pot.
Frequently Asked Questions
Does Clear Shabu Soup Need Pork Bones?
No. The kombu recipe uses only water and seaweed, and the vegetable recipe uses vegetables and mushrooms. If you like a meaty flavor, you can replace part of the water with bone stock that has been boiled and strained.
No Kombu? Can You Use Seaweed Sheets Instead?
Not recommended. Snack seaweed sheets are often seasoned or contain oil, and their aroma differs from kombu. If you can't find kombu, use the vegetable broth recipe instead.
Can You Make the Soup Ahead of Time?
Yes. Portion the base broth, before anything has been cooked in it, into shallow containers, refrigerate promptly, label with the date made, and bring to a full boil before using.
Summary
You can make clear shabu soup at home with 15–20 g of kombu per 2 liters of water, or by simmering vegetables with shiitake mushrooms for 30–45 minutes. Keep the heat low and taste as you eat. If you want consistent flavor in every pot, contact LINE @purefoods for wholesale pricing on shabu soup.
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