How to Make Matcha Sumashi-wan (Clear Matcha Soup)
Hello everyone, I’m Keko, a member of the online staff! 😊
There is a quiet joy in the Japanese dining experience—like the moment you gently lift the lid of a soup bowl and a soft, fragrant steam rises to greet you.
Clear soup, or Osui-mono, plays a vital role in a Japanese meal, cleansing the palate and enhancing the flavors of other dishes. Today, I’d like to introduce a version that adds a touch of poetic flair to your table: Matcha Sumashi-wan.
By dissolving a small amount of matcha into clear kombu dashi, you create a soup with a refined bitterness and a serene green hue. It brings a sense of dignified beauty and seasonal color to your dining room.
It’s an ideal choice for celebrations or for those days when you wish to prepare a meal with extra care and mindfulness. Let’s look at the recipe for this gentle, aromatic soup.
Why You’ll Love This Recipe
・An elegant soup that harmonizes the umami of kombu dashi with the fragrance of matcha.
・The subtle bitterness of matcha adds depth to the clear broth.
・Highly versatile—change the garnishes to reflect the beauty of each season.
・Perfect for special occasions or entertaining guests.
Ingredients (Serves 2)
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For the Crepe Batter: Fresh tofu, Yuba (tofu skin), Mitsuba (Japanese parsley), lily bulbs, or a small piece of yuzu peel. |
Instructions
1) Prepare the Matcha Paste
Place the matcha in a small bowl. Add 1 tbsp of hot water and stir well until it becomes a smooth paste. Creating this paste first ensures the soup has a vibrant, lump-free green finish.
2) Warm the Dashi
Pour the kombu dashi into a pot and warm it over low heat. Be careful not to let it boil. Add the light soy sauce and salt to create a gentle, balanced seasoning.
3) The Finishing Touch
Turn off the heat, then add the prepared matcha paste. Stir gently to incorporate the color and awaken the fragrance.
4) Plating
Place your chosen garnishes in the soup bowls and gently pour the matcha broth over them. Adding a sliver of yuzu peel at the very end will provide a lovely, refreshing citrus aroma.
Tips & Tricks
・Dissolve Thoroughly: Always whisk the matcha with hot water to remove any lumps before adding it to the broth for a beautiful appearance.
・Temperature Matters: Keep the dashi at a gentle temperature (around 80°C) and avoid boiling. This preserves the delicate umami of the kombu and the fresh aroma of the matcha.
・Keep Seasoning Light: A subtle hand with the soy sauce and salt will allow the natural flavor of the matcha to shine through.
Creative Variations
・Rich Dashi: Use a combination of bonito and kombu dashi for a more robust, savory aroma.
・Matcha Miso Soup: Dissolve a small amount of white miso into the broth for a creamy "Matcha Miso-wan."
・Seasonal Flair: Adding Hanafu (flower-shaped wheat gluten) or shiitake mushrooms adds a wonderful seasonal touch to the bowl.
Matcha is not just for sweets or drinks; it can bring a gentle, colorful presence to your savory dishes as well.
I hope this fragrant, green bowl brings a moment of peace and color to your daily table. Please enjoy the quiet elegance of this special soup.
