Is Japanese Clear Soup good for your stomach?

Yes, Japanese clear soup is exceptionally good for your stomach . Made with ingredients like kombu (kelp) and bonito flakes, it’s light, easily digestible, and rich in amino acids that support gut health. It’s often served when someone is sick, has digestive discomfort, or is recovering from surgery or fasting. Its low-fat, no-dairy profile also makes it gentle on sensitive stomachs.

Can you have Japanese Clear Soup before a colonoscopy?

Absolutely. Japanese clear soup, when properly strained and served without solid add-ins (like tofu or mushrooms), qualifies as a clear liquid , making it safe to consume the day before a colonoscopy. Just ensure there are no particles or cloudiness, and skip garnishes. The salty broth can also help replenish electrolytes during fasting.

What is the difference between Japanese Clear Soup and miso soup?

While both are classic Japanese soups, they differ in appearance, ingredients, and purpose: Japanese clear soup is a transparent broth made with dashi (kombu + bonito) and light seasoning. Miso soup is cloudy, made by dissolving fermented soybean paste (miso) into dashi. Clear soup is often lighter and used as a palate cleanser, while miso soup is more robust and filling.

What is that Japanese soup called?

The traditional name for Japanese clear soup is “Osuimono” or simply “Suimono,” which translates to “something to sip.” It’s a standard component in Kaiseki dining and often appears in sushi restaurants. While some western menus call it “clear onion soup,” the authentic Japanese version relies more on dashi and sea-based ingredients.

Japanese Clear Soup – The Best Gut-Friendly Broth (2025)

Name: Japanese Clear Soup – A Soul‑Soothing Broth
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Japanese
Ingredients: 2 cups water; 1 piece kombu (4-inch); 1/2 cup bonito flakes (katsuobushi); 1/2 tsp light soy sauce (usukuchi); Salt to taste; Optional: shiitake mushrooms, kamaboko slices, mitsuba

Description

A gentle and nourishing Japanese clear soup (osumashi) made with kombu and bonito flakes. Perfect as a starter or recovery broth.

Ingredients

Scale

2 cups water

1 piece kombu (4-inch)

1/2 cup bonito flakes (katsuobushi)

1/2 tsp light soy sauce (usukuchi)

Salt to taste

Optional: shiitake mushrooms, kamaboko slices, mitsuba

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Instructions

1. Wipe kombu with a dry cloth (don’t rinse).

2. Add kombu to water and slowly heat (don’t boil).

3. Remove kombu just before boiling.

4. Add bonito flakes and simmer 30 seconds, then turn off heat.

5. Strain through fine mesh for clear dashi broth.

6. Season with soy sauce and a pinch of salt.

7. Add optional garnishes and serve hot.

Notes

Use fresh dashi immediately or refrigerate for up to 3 days.

Avoid boiling kombu it turns bitter.

You can freeze dashi for up to 1 month.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Soups & Stews
Method: Simmering
Cuisine: Japanese

Nutrition

Serving Size: 1 bowl
Calories: 25
Sugar: 0g
Sodium: 300mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 1g
Fiber: 0g
Protein: 3g
Cholesterol: 0mg