Clear Soup
Clear soup is any soup made from a strained, fat-skimmed stock or broth that stays transparent rather than thickened or emulsified. It covers a wide family of dishes, from Japanese clear dashi-based suimono to Chinese egg drop and hot and sour bases before they're thickened, to French consomme and simple chicken or vegetable broth served on its own. What makes a soup 'clear' is technique, not a single recipe: the liquid is simmered gently rather than boiled hard, skimmed of fat and foam, and usually strained through a fine sieve or cheesecloth so no cloudy particulate remains suspended in it.
Varieties
French consomme is the most rigorously clarified version, using an egg white raft to pull out every trace of sediment. Japanese suimono is typically dashi-based and seasoned lightly with soy sauce and salt. Chinese clear soups often start from a pork or chicken bone broth simmered gently for hours and skimmed repeatedly rather than clarified with egg white.
Buying tips
If buying premade, check the ingredient list for gelatin or starch additives, which signal a thickened broth rather than a true clear soup base. Boxed broths labeled 'clarified' or 'consomme' are closest to homemade clear soup in texture.
Substitutes
Store-bought low-sodium chicken broth, strained — 1:1
Pour through a coffee filter or fine mesh strainer first; boxed broth is usually clear enough but can carry a faint haze.
Dashi (kombu and bonito stock) — 1:1
Lighter and more savory than Western broth; works well anywhere clear soup is the base for a noodle or vegetable dish.
Vegetable consomme — 1:1
Fully clarified and fat-free, so it makes an especially crisp-tasting substitute for meat-based clear soup in vegetarian dishes.
Bouillon cube or better-than-bouillon paste dissolved in hot water — 1 cube per 2 cups water
Convenient but noticeably saltier and less nuanced; cut back on any added salt in the rest of the recipe.
Miso thinned with dashi or water — 1 tbsp miso per 1 cup liquid
Not truly clear since miso clouds the liquid slightly, but close enough in body and warmth to stand in for a light clear soup base.
Storage
Cool clear soup completely before refrigerating in a sealed container, where it keeps 3 to 4 days. Fat will resolidify on the surface when chilled, making it easy to lift off before reheating to keep the soup clear. Freezes well for up to 3 months; thaw in the refrigerator and reheat gently rather than boiling, which can reintroduce cloudiness.
How to use
Serve on its own as a light starter, use as the base for noodle soups, egg drop soup, or wonton soup, or ladle over rice and vegetables for a simple meal. Because it's unthickened, it also works as a poaching liquid for delicate fish or dumplings without dulling their flavor.
What it pairs with
Pairs well with light additions that won't cloud it: thin scallion rounds, a few drops of sesame oil, soft tofu cubes, wonton or dumplings, egg ribbons, or thin noodles added just before serving.
Nutrition
Clear soup is naturally low in calories and fat once skimmed, and homemade versions let you control sodium directly, unlike most canned broths which run high in salt.
FAQ
Why does my homemade clear soup turn cloudy?
Boiling the stock hard rather than simmering it gently emulsifies fat and proteins into the liquid, which is the main cause of cloudiness. Keep the pot at a bare simmer and skim foam as it rises.
What's the difference between clear soup and broth?
Broth is one type of clear soup, but clear soup also includes consomme (broth clarified further with an egg white raft) and dashi, which is made from kombu and bonito flakes rather than simmered meat or bones.
Can I make clear soup clear again after it clouds?
Straining through cheesecloth removes some particulate, but true clarity requires an egg white raft: whisk in a lightly beaten egg white, simmer without stirring as it collects impurities, then strain it out along with the coagulated egg.
Is clear soup the same as bone broth?
Not necessarily. Bone broth is simmered much longer to extract collagen and often turns slightly gelatinous when chilled, while clear soup is simmered shorter and stays thin and watery even cold.
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