Translation guide
In Japanese cuisine, 'clear soup' typically refers to a light, transparent broth, often served as a starter or with noodles. The most common type is a dashi-based soup, but there are also Western-style consommés.
A light, clear broth made from dashi, often with a few simple ingredients like tofu and seaweed, served as a soup course or with noodles.
A classic clear soup made with dashi, soy sauce, and salt, often garnished with a small piece of fish cake, mushroom, or leafy vegetable. It is a standard soup in traditional Japanese meals.
I floated mitsuba leaves in the clear soup.
Another term for clear soup, essentially the same as おすまし but slightly more descriptive. Often used in recipes or formal contexts.
A descriptive phrase meaning 'clear soup' in a general sense, not limited to Japanese cuisine. Can be used for any transparent broth.
This clear soup is made from chicken bones.
A clarified broth, often beef or chicken, served as a starter in Western cuisine.
The standard Japanese word for consommé, a clear, flavorful broth. Often used in both Western-style restaurants and home cooking.
I put croutons in the consommé soup.
Emphasizes the clarity of the consommé, used when describing its appearance.
Clear consommé is beautiful to look at.
The transparent broth used in noodle soups like udon or soba, where the soup is not cloudy.
Both refer to the same type of clear soup. おすまし is more common in everyday speech, while すまし汁 is slightly more formal and often used in written recipes or restaurant menus.
Today's clear soup is clam.
Please teach me how to make clear soup.
The direct translation 'クリアスープ' is not commonly used in Japanese. Use おすまし or コンソメ depending on the context. '澄んだスープ' is acceptable as a description but not as a dish name.
すまし汁は出汁の味が決め手です。
The key to clear soup is the flavor of the dashi.
The clear broth enhances the aroma of the soba.