Nothing beats a light, flavorful clear soup when you’re craving something satisfying yet not too heavy. Whether you’re looking for quick weeknight dinners, seasonal favorites, or just a comforting bowl of warmth, these 20 refreshing recipes are perfect for any occasion. Dive in and discover your new go-to soup for those light meal moments—you’ll want to try them all!
Classic Japanese Clear Onion Soup
Finally, after years of trying to recreate that delicate broth from my favorite Japanese restaurant, I’ve perfected this clear onion soup that’s become my go-to comfort food on chilly evenings—it’s surprisingly simple but feels so elegant.
Ingredients
For the broth base
- 8 cups cold water
- 2 large yellow onions, thinly sliced
- 4 cloves garlic, smashed
- 1-inch piece fresh ginger, sliced
For seasoning
- 3 tablespoons soy sauce
- 1 tablespoon mirin
- 1 teaspoon kosher salt
For serving
- 2 green onions, thinly sliced
Instructions
- Combine 8 cups cold water, 2 thinly sliced yellow onions, 4 smashed garlic cloves, and 1-inch sliced ginger in a large pot.
- Bring the mixture to a boil over high heat, which should take about 12-15 minutes.
- Reduce heat to maintain a gentle simmer, with small bubbles breaking the surface occasionally.
- Simmer uncovered for 45 minutes, skimming off any foam that rises to the surface with a spoon.
- Strain the broth through a fine-mesh sieve into a clean pot, pressing gently on the solids to extract all liquid.
- Discard the onion, garlic, and ginger solids.
- Stir in 3 tablespoons soy sauce, 1 tablespoon mirin, and 1 teaspoon kosher salt until fully dissolved.
- Ladle the hot soup into bowls and garnish with 2 thinly sliced green onions.
But what really makes this soup special is how the clear broth carries the sweet onion essence while the green onions add fresh crunch. I love serving it in beautiful ceramic bowls with steamed rice on the side, or sometimes I’ll add thin slices of mushrooms for extra texture—it’s delicate yet deeply satisfying in a way that always feels restorative.
Vietnamese Pho Ga (Clear Chicken Noodle Soup)
Biting into a steaming bowl of Vietnamese Pho Ga always takes me back to that rainy afternoon in Seattle when my neighbor Mrs. Nguyen shared her family recipe with me—now it’s my go-to comfort food whenever I need something soothing yet vibrant. There’s something magical about how the clear, aromatic broth wraps around tender chicken and silky rice noodles, creating a bowl that feels both light and deeply satisfying. I love making a big batch on Sundays and customizing each bowl with fresh herbs and zesty lime wedges for my family’s weekly “pho night.”
Ingredients
For the Broth:
– 1 whole chicken (about 4 lbs)
– 2 medium yellow onions, peeled and halved
– 1 (4-inch) piece of ginger, sliced lengthwise
– 8 cups cold water
– 3 star anise pods
– 1 cinnamon stick (about 3 inches)
– 4 cloves
– 1 tbsp fish sauce
– 1 tsp granulated sugar
– 1 tsp salt
For the Bowls:
– 8 oz dried flat rice noodles
– 1/2 lb boneless, skinless chicken breast, thinly sliced
– 1/4 cup chopped fresh cilantro
– 1/4 cup sliced green onions
– 2 limes, cut into wedges
– 1 cup bean sprouts
– 2 Thai chilies, thinly sliced (optional)
Instructions
1. Place the whole chicken, yellow onion halves, and ginger slices in a large stockpot.
2. Pour 8 cups of cold water over the chicken and vegetables until fully submerged.
3. Bring the pot to a boil over high heat, then reduce to a gentle simmer.
4. Skim off any foam that rises to the surface with a slotted spoon for a clearer broth.
5. Simmer the broth uncovered for 45 minutes, maintaining a temperature of 200°F.
6. Remove the chicken from the pot using tongs and transfer it to a cutting board.
7. Let the chicken cool for 10 minutes until safe to handle.
8. Shred the chicken meat into bite-sized pieces, discarding the skin and bones.
9. Strain the broth through a fine-mesh sieve into a clean pot, pressing on the solids.
10. Return the strained broth to the stove and add star anise, cinnamon stick, and cloves.
11. Stir in fish sauce, sugar, and salt until fully dissolved.
12. Simmer the seasoned broth for 15 minutes over low heat to infuse the spices.
13. Soak the rice noodles in warm water for 20 minutes until pliable but firm.
14. Bring a separate pot of water to a rolling boil and cook the soaked noodles for 2 minutes.
15. Drain the noodles immediately and rinse under cold water to stop the cooking process.
16. Divide the cooked noodles evenly among 4 large bowls.
17. Top each bowl with shredded chicken and thinly sliced raw chicken breast.
18. Ladle the hot broth directly over the chicken to gently cook the raw slices.
19. Garnish each bowl with chopped cilantro, sliced green onions, bean sprouts, and optional Thai chilies.
20. Serve immediately with lime wedges on the side for squeezing over the pho.
Every spoonful of this pho ga delivers a delicate balance—the broth is crystal-clear yet deeply aromatic with hints of star anise and cinnamon, while the rice noodles remain wonderfully chewy against the tender chicken. I love cracking a soft-boiled egg into my bowl for extra richness, or serving it with crispy fried shallots scattered on top for a contrasting crunch that makes each bite exciting.
Chinese Egg Drop Clear Soup
Every time I feel a cold coming on or just need some simple comfort, this Chinese egg drop clear soup is my go-to remedy. I first learned to make it from my grandmother, who swore by its healing properties, and now I find myself reaching for the same pot she used decades later. There’s something magical about how these humble ingredients transform into such nourishing warmth.
Ingredients
- For the broth:
- 4 cups chicken broth
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon grated fresh ginger
- For thickening and finishing:
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 2 large eggs
- 2 green onions, thinly sliced
Instructions
- Pour 4 cups of chicken broth into a medium saucepan and place it over medium-high heat.
- Bring the broth to a gentle boil, which should take about 5-7 minutes—you’ll see steady bubbles breaking the surface.
- While the broth heats, combine 2 tablespoons of cornstarch with 2 tablespoons of cold water in a small bowl, whisking until completely smooth with no lumps.
- Once the broth is boiling, reduce the heat to medium and slowly pour in the cornstarch mixture while stirring constantly with a wooden spoon.
- Continue stirring for 2-3 minutes until the broth thickens slightly and becomes glossy—it should coat the back of your spoon.
- Add 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, and 1/2 teaspoon of grated fresh ginger to the broth, stirring to combine thoroughly.
- In a separate small bowl, beat 2 large eggs vigorously with a fork until the yolks and whites are fully incorporated and frothy.
- Hold a fork about 6 inches above the simmering broth and slowly drizzle the beaten eggs in a thin, steady stream while gently stirring the broth in one direction with your other hand.
- Cook for exactly 1 minute without stirring to allow the egg ribbons to set properly—they should look like delicate yellow flowers floating in the broth.
- Remove the saucepan from heat and immediately stir in 2 thinly sliced green onions.
Unlike thicker soups, this one has a wonderfully light texture where the silky egg ribbons practically melt in your mouth against the clear, savory broth. The subtle ginger warmth and green onion freshness make it perfect as a starter, though I often enjoy it as a light lunch with some crispy wonton strips for contrasting crunch.
Thai Clear Tom Yum Soup
Sometimes, the most comforting meals come from the simplest ingredients, and this Thai Clear Tom Yum Soup is my go-to when I need something both light and invigorating. I first fell in love with this soup during a rainy Seattle afternoon when my Thai neighbor shared her family recipe, and now it’s my favorite way to warm up on chilly days. The balance of tangy, spicy, and aromatic flavors always feels like a hug in a bowl.
Ingredients
For the Broth Base
- 4 cups chicken broth
- 2 stalks lemongrass, bruised and cut into 2-inch pieces
- 3 slices galangal, about 1/4-inch thick
- 4 kaffir lime leaves, torn
For the Protein and Vegetables
- 1/2 lb shrimp, peeled and deveined
- 8 oz mushrooms, sliced
- 1 tomato, cut into wedges
For Seasoning and Finish
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 1 tsp chili paste
- 1/4 cup cilantro, chopped
Instructions
- Pour 4 cups chicken broth into a medium pot and bring to a boil over high heat.
- Add 2 stalks bruised lemongrass, 3 slices galangal, and 4 torn kaffir lime leaves to the boiling broth.
- Reduce heat to medium and simmer for 10 minutes to allow the aromatics to infuse the broth.
- Add 8 oz sliced mushrooms and simmer for 3 minutes until they begin to soften.
- Add 1/2 lb shrimp and 1 tomato wedges, cooking for 2-3 minutes until shrimp turn pink and opaque.
- Remove the pot from heat and stir in 2 tbsp fish sauce, 2 tbsp lime juice, and 1 tsp chili paste.
- Discard the lemongrass, galangal, and lime leaves using a slotted spoon.
- Sprinkle 1/4 cup chopped cilantro over the soup before serving.
Gently ladle this vibrant soup into bowls, noticing how the clear broth lets the colorful ingredients shine through. The broth carries a perfect harmony of tangy lime and savory fish sauce, while the shrimp remain tender against the earthy mushrooms. I love serving it with jasmine rice to soak up every last drop, or adding extra chili paste for those who crave more heat.
Simple Clear Vegetable Broth
Whenever I feel a cold coming on or just need a comforting reset, this simple clear vegetable broth is my go-to. I first learned this technique from my grandmother, who swore by its healing properties, and now I make a big batch every Sunday to use throughout the week.
Ingredients
- For the vegetable base:
- 2 tablespoons olive oil
- 1 large yellow onion, roughly chopped
- 2 large carrots, peeled and chopped into 1-inch pieces
- 3 celery stalks, chopped into 1-inch pieces
- For simmering:
- 8 cups cold water
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 1 teaspoon salt
Instructions
- Heat 2 tablespoons olive oil in a large stockpot over medium heat until shimmering, about 2 minutes.
- Add 1 roughly chopped yellow onion, 2 chopped carrots, and 3 chopped celery stalks to the pot.
- Sauté vegetables for 8-10 minutes, stirring occasionally, until onions become translucent and edges begin to lightly brown.
- Pour in 8 cups cold water, making sure to scrape any browned bits from the bottom of the pot.
- Add 2 bay leaves, 1 teaspoon whole black peppercorns, and 1 teaspoon salt to the pot.
- Bring the mixture to a boil over high heat, then immediately reduce to a gentle simmer.
- Simmer uncovered for 45 minutes, skimming off any foam that rises to the surface with a spoon.
- Line a fine-mesh strainer with cheesecloth and place it over a large bowl.
- Carefully pour the hot broth through the strainer, pressing gently on the vegetables to extract all liquid.
- Discard the vegetable solids and let the broth cool to room temperature before storing.
Keeping this broth in your refrigerator means you’ll always have a flavorful base for soups, grains, or sipping straight from a mug. The clear golden liquid carries the sweet essence of carrots and the earthy depth of celery, while remaining light enough to not overwhelm delicate dishes.
Clear Miso Soup with Tofu and Wakame
Finally, after years of experimenting with miso soup, I’ve perfected this clear version that’s become my go-to comfort food on chilly evenings—it’s the recipe my husband now requests whenever he feels a cold coming on.
Ingredients
For the dashi broth:
– 4 cups cold water
– 1 (4-inch) piece kombu seaweed
– 1 cup loosely packed bonito flakes
For finishing the soup:
– 1/4 cup white miso paste
– 1/2 cup firm tofu, cut into 1/2-inch cubes
– 2 tablespoons dried wakame seaweed
– 2 green onions, thinly sliced
Instructions
1. Combine 4 cups cold water and 1 (4-inch) piece kombu seaweed in a medium saucepan.
2. Let the kombu soak in the water for 15 minutes to soften and release its flavor.
3. Place the saucepan over medium heat and heat until small bubbles form around the edges (about 160°F).
4. Remove the kombu immediately with tongs to prevent bitterness from developing.
5. Increase heat to high and bring the liquid to a full boil.
6. Turn off the heat and immediately add 1 cup loosely packed bonito flakes.
7. Let the bonito flakes steep for exactly 3 minutes until they sink to the bottom.
8. Strain the broth through a fine-mesh sieve lined with cheesecloth into a clean bowl.
9. Return the clear dashi broth to the saucepan over low heat.
10. Place 1/4 cup white miso paste in a small bowl and ladle 1/2 cup of hot broth over it.
11. Whisk the miso and broth together until completely smooth to prevent lumps in your soup.
12. Pour the dissolved miso mixture back into the saucepan and stir gently to combine.
13. Add 1/2 cup firm tofu cubes and 2 tablespoons dried wakame seaweed to the broth.
14. Heat the soup for 2-3 minutes until the tofu is warmed through and wakame has rehydrated (do not boil).
15. Stir in 2 green onions just before serving to maintain their fresh crunch.
Last, this soup delivers silky tofu against the gentle chew of wakame in a broth that’s deeply savory yet remarkably clear—I love serving it in wide, shallow bowls to show off its beautiful simplicity, sometimes topping it with a sprinkle of sesame seeds for extra texture.
Russian Clear Borscht
Vivid memories of my grandmother’s kitchen come flooding back whenever I make this traditional Russian Clear Borscht – the way the steam would fog up her windows while the most incredible savory-sweet aroma filled the entire house. I’ve adapted her recipe slightly over the years, but the soul-warming essence remains the same, perfect for those chilly evenings when you need something both light and satisfying.
Ingredients
For the broth:
– 2 lbs beef shank with bone
– 12 cups cold water
– 1 medium yellow onion, peeled
– 2 bay leaves
– 1 tsp black peppercorns
For the vegetables:
– 2 medium beets, peeled and julienned
– 2 medium carrots, peeled and julienned
– 1 medium potato, peeled and cubed
– 1/4 head green cabbage, thinly sliced
For finishing:
– 2 tbsp white vinegar
– 1 tbsp sugar
– 1/4 cup fresh dill, chopped
– Sour cream for serving
Instructions
1. Place 2 lbs beef shank and 12 cups cold water in a large stockpot.
2. Bring the water to a boil over high heat, then immediately reduce to a gentle simmer.
3. Skim off any foam that rises to the surface during the first 15 minutes of cooking.
4. Add 1 whole peeled onion, 2 bay leaves, and 1 tsp black peppercorns to the pot.
5. Simmer the broth uncovered for 2 hours, maintaining a temperature of 190°F.
6. Remove the beef shank from the broth and set aside to cool slightly.
7. Strain the broth through a fine-mesh sieve into a clean pot.
8. Shred the cooked beef into bite-sized pieces, discarding bones and fat.
9. Return the shredded beef to the clear broth.
10. Add 2 julienned beets and 2 julienned carrots to the broth.
11. Simmer the vegetables for 15 minutes until slightly softened.
12. Add 1 cubed potato and 1/4 head sliced cabbage to the pot.
13. Continue simmering for another 15 minutes until all vegetables are tender.
14. Stir in 2 tbsp white vinegar and 1 tbsp sugar until completely dissolved.
15. Remove the pot from heat and stir in 1/4 cup fresh dill.
Final touch: For the most vibrant color, add the vinegar at the very end – this helps the beets maintain their beautiful ruby hue rather than turning brown. Freshly made clear borscht has this incredible jewel-like clarity where you can see every vegetable suspended in the broth, and the flavor balance between the sweet beets, savory beef, and bright vinegar creates something truly special. I love serving it with a generous dollop of cold sour cream that slowly melts into the hot soup, creating creamy swirls that make each spoonful a little different from the last.
Clear Chicken Consommé with Herbs
Oh my goodness, there’s something so comforting about a perfectly clear chicken consommé—it’s like a warm hug in a bowl that always reminds me of my grandmother’s kitchen during chilly autumn evenings. I love how this elegant soup transforms simple ingredients into something truly special, and it’s become my go-to when I want something light yet deeply satisfying. Making consommé used to intimidate me, but once I learned the technique, I realized it’s all about patience and paying attention to the details.
Ingredients
For the broth base:
– 2 pounds chicken bones
– 1 large yellow onion, quartered
– 2 carrots, roughly chopped
– 3 celery stalks, roughly chopped
– 4 quarts cold water
– 1 tablespoon kosher salt
For the clarification raft:
– 1 pound ground chicken
– 3 egg whites
– 1 leek, finely chopped
– 1/4 cup fresh parsley, chopped
– 1 tablespoon fresh thyme leaves
Instructions
- Place chicken bones in a large stockpot and cover with 4 quarts cold water.
- Bring the water to a boil over high heat, then immediately reduce to a gentle simmer.
- Skim off any foam that rises to the surface using a fine mesh skimmer.
- Add quartered onion, chopped carrots, and chopped celery to the pot.
- Simmer uncovered for 3 hours, maintaining a temperature of 190°F.
- Strain the broth through a fine mesh strainer lined with cheesecloth into a clean pot.
- Discard the solids and let the broth cool to room temperature.
- Refrigerate the broth for 4 hours until the fat solidifies on the surface.
- Remove and discard the solidified fat layer completely.
- In a large bowl, combine ground chicken, egg whites, chopped leek, chopped parsley, and thyme leaves.
- Mix the clarification ingredients until fully incorporated.
- Add the clarification mixture to the cold broth in the pot.
- Heat the mixture slowly over medium-low heat, stirring constantly.
- Stop stirring when the raft begins to form and small bubbles appear around the edges.
- Create a 2-inch hole in the center of the raft using a ladle.
- Simmer gently at 180°F for 45 minutes without disturbing the raft.
- Ladle the clear consommé through the hole in the raft into a clean container.
- Season the finished consommé with 1 tablespoon kosher salt.
- Strain the consommé one final time through a coffee filter for crystal clarity.
Ladle this golden elixir into warm bowls and watch how it shimmers with pure clarity. The texture is incredibly smooth and light, yet the flavor carries the deep essence of chicken with bright herbal notes that dance on your palate. I love serving it in delicate teacups as an elegant starter, or pouring it over fine egg noodles for a more substantial meal that still feels refined and comforting.
Japanese Clear Seafood Soup
Zesty and light, this Japanese clear seafood soup has become my go-to comfort dish whenever I need something warming yet elegant. I first discovered it during a chilly Seattle evening when I wanted something more sophisticated than my usual chicken noodle soup, and now it’s my secret weapon for impressing dinner guests without spending hours in the kitchen.
Ingredients
For the broth:
– 4 cups cold water
– 1 piece kombu (4-inch square)
– 1/4 cup bonito flakes
– 1 tbsp soy sauce
– 1 tsp salt
For the seafood and vegetables:
– 8 large shrimp, peeled and deveined
– 8 sea scallops
– 1/2 cup sliced shiitake mushrooms
– 2 green onions, thinly sliced
– 1 tsp grated fresh ginger
Instructions
1. Combine 4 cups cold water and 1 piece kombu in a medium saucepan.
2. Let the kombu soak in the water for 15 minutes to release its umami flavor.
3. Heat the saucepan over medium heat until small bubbles form around the edges (about 160°F).
4. Remove the kombu just before the water reaches a full boil to prevent bitterness.
5. Add 1/4 cup bonito flakes to the hot water and immediately turn off the heat.
6. Let the bonito flakes steep for 5 minutes until they sink to the bottom.
7. Strain the broth through a fine-mesh sieve into a clean bowl, discarding the bonito flakes.
8. Return the clear broth to the saucepan and add 1 tbsp soy sauce and 1 tsp salt.
9. Bring the seasoned broth to a gentle simmer over medium-low heat.
10. Add 8 large shrimp and 8 sea scallops to the simmering broth.
11. Cook the seafood for 3 minutes until the shrimp turn pink and the scallops become opaque.
12. Add 1/2 cup sliced shiitake mushrooms and cook for 2 more minutes.
13. Stir in 1 tsp grated fresh ginger during the last 30 seconds of cooking.
14. Ladle the soup into bowls and garnish with 2 thinly sliced green onions.
Light and delicate, this soup offers a beautiful clarity that lets the seafood shine through with tender shrimp and buttery scallops. The subtle ginger note pairs wonderfully with the umami-rich broth, making it perfect served in small ceramic bowls as a starter or alongside steamed rice for a complete meal.
Clear Mushroom and Ginger Soup
Last week, when the first chill of autumn settled in, I found myself craving something that would warm me from the inside out—not heavy, but clean and restorative. This clear mushroom and ginger soup became my go-to, the kind of recipe I make on a lazy Sunday and enjoy for lunches all week. It’s my little bowl of comfort that feels both simple and special.
Ingredients
For the broth base:
- 6 cups water
- 1 thumb-sized piece of fresh ginger (about 2 inches), peeled and thinly sliced
- 4 cloves garlic, smashed
- 2 tablespoons soy sauce
For the mushrooms and finishing:
- 8 ounces cremini mushrooms, thinly sliced
- 2 green onions, thinly sliced
- 1 tablespoon toasted sesame oil
Instructions
- Pour 6 cups of water into a medium saucepan.
- Add the peeled, thinly sliced ginger and smashed garlic cloves to the water.
- Place the saucepan over high heat and bring the mixture to a rolling boil.
- Once boiling, reduce the heat to low and simmer uncovered for 20 minutes to allow the flavors to infuse fully. (Tip: Don’t rush this step—the longer simmer deepens the ginger and garlic essence.)
- Strain the broth through a fine-mesh sieve into a clean pot, discarding the ginger and garlic solids.
- Return the clear broth to the stove over medium heat.
- Stir in 2 tablespoons of soy sauce.
- Add the thinly sliced cremini mushrooms to the broth.
- Simmer the soup for 8–10 minutes, until the mushrooms are tender but still hold their shape. (Tip: Slice mushrooms uniformly so they cook evenly.)
- Remove the pot from the heat.
- Drizzle in 1 tablespoon of toasted sesame oil and stir to combine.
- Ladle the soup into bowls and garnish with the thinly sliced green onions. (Tip: Save some green onions for a fresh finish—they add a bright contrast to the rich broth.)
My favorite thing about this soup is how the clear, ginger-infused broth lets the earthy mushrooms shine, while the sesame oil adds a subtle nutty warmth. It’s wonderfully light yet satisfying, and I love serving it with a side of steamed jasmine rice for a complete, cozy meal.
Clear Lentil and Lemon Soup
Unbelievably, this clear lentil and lemon soup has become my go-to comfort food during chilly evenings—it’s the kind of recipe I stumbled upon when my pantry was nearly empty, and now it’s a weekly staple that never fails to warm both my kitchen and my heart. Just last Tuesday, as rain tapped against the window, I whipped up a batch while reminiscing about cozy family dinners, and the bright, tangy aroma filled the air in a way that made everything feel right. Honestly, it’s so simple that even on my busiest days, I can throw it together without a second thought, and the result is always a bowl of pure, soothing goodness.
Ingredients
– For the base: 1 tbsp olive oil, 1 medium onion (diced), 2 cloves garlic (minced)
– For the soup: 1 cup brown lentils (rinsed), 4 cups vegetable broth, 1 tsp salt, 1/2 tsp black pepper
– For finishing: 1/4 cup fresh lemon juice, 2 tbsp chopped fresh parsley
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium heat for 2 minutes until shimmering.
2. Add 1 diced medium onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Tip: To prevent burning, lower the heat if the garlic starts to brown too quickly.
5. Add 1 cup rinsed brown lentils and 4 cups vegetable broth to the pot.
6. Bring the mixture to a boil over high heat, then reduce to a simmer.
7. Cover the pot and simmer for 25 minutes until the lentils are tender but not mushy.
8. Stir in 1 tsp salt and 1/2 tsp black pepper.
9. Tip: For a clearer broth, avoid overcooking the lentils—check them at 20 minutes by tasting one.
10. Remove the pot from heat and stir in 1/4 cup fresh lemon juice.
11. Tip: Add the lemon juice off the heat to preserve its bright flavor and avoid curdling.
12. Ladle the soup into bowls and garnish with 2 tbsp chopped fresh parsley.
Just ladled into a bowl, this soup boasts a light, brothy texture with tender lentils that melt in your mouth, while the lemon adds a zesty kick that cuts through the richness. I love serving it with a crusty baguette for dipping, or for a heartier twist, top it with a sprinkle of red pepper flakes to give it a subtle, warming heat that elevates every spoonful.
Clear Spinach and Garlic Soup
Just last week, as the first chill of November settled in, I found myself craving something both comforting and cleansing—a soup that would warm me up without weighing me down. That’s when I whipped up this Clear Spinach and Garlic Soup, a recipe born from my habit of keeping things simple yet flavorful on busy weeknights. It’s become my go-to for a quick, nourishing bowl that feels like a hug from the inside.
Ingredients
– For the base: 6 cups water, 1 tbsp olive oil, 4 cloves garlic (minced), 1 medium onion (chopped)
– For seasoning: 1 tsp salt, 1/2 tsp black pepper, 1 tbsp lemon juice
– For finishing: 4 cups fresh spinach leaves
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium heat (about 350°F) until it shimmers.
2. Add 1 chopped onion and sauté for 5 minutes, stirring occasionally, until translucent.
3. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn them—this unlocks their sweet, mellow flavor.
4. Pour in 6 cups water and bring to a boil over high heat.
5. Reduce heat to low, cover the pot, and simmer for 15 minutes to let the flavors meld.
6. Stir in 1 tsp salt and 1/2 tsp black pepper until fully dissolved.
7. Add 4 cups fresh spinach leaves and cook for 2 minutes, just until wilted but still vibrant green—overcooking can make it mushy.
8. Turn off the heat and stir in 1 tbsp lemon juice for a bright, fresh kick.
9. Ladle the soup into bowls immediately.
Delicately light yet deeply savory, this soup boasts a clear broth that lets the spinach’s earthiness and garlic’s warmth shine through. I love topping it with a sprinkle of red pepper flakes for heat or serving it alongside crusty bread for dipping—it’s perfect for a cozy evening or a light lunch that won’t leave you sluggish.
Clear Fish Broth with Lemongrass
Years ago, I discovered this incredible clear fish broth during a rainy afternoon at a tiny Vietnamese restaurant in Seattle—it was so comforting I’ve been perfecting my own version ever since. You’ll love how light yet deeply flavorful this broth becomes, with lemongrass adding that bright, citrusy note that cuts through perfectly.
Ingredients
For the aromatics:
– 2 stalks fresh lemongrass, tough outer layers removed
– 1 medium yellow onion, peeled and quartered
– 4 cloves garlic, smashed
– 1 (2-inch) piece ginger, sliced
For the broth:
– 1.5 pounds white fish bones and heads (such as snapper or cod)
– 8 cups cold water
– 2 tablespoons fish sauce
– 1 teaspoon salt
For serving:
– 1 pound firm white fish fillets (such as halibut), cut into 1-inch pieces
– 2 tablespoons fresh cilantro, chopped
– 1 fresh lime, cut into wedges
– 2 fresh Thai chilies, thinly sliced
Instructions
1. Place the fish bones and heads in a large stockpot and cover with the 8 cups of cold water.
2. Bruise the lemongrass stalks by smashing them with the flat side of your knife—this releases their aromatic oils.
3. Add the bruised lemongrass, quartered onion, smashed garlic, and sliced ginger to the pot.
4. Bring the mixture to a boil over high heat, then immediately reduce to a gentle simmer.
5. Use a fine-mesh skimmer to remove any foam or impurities that rise to the surface during the first 10 minutes of cooking.
6. Simmer the broth uncovered for 45 minutes, maintaining a temperature of 190°F—the broth should barely bubble.
7. Strain the broth through a fine-mesh sieve into a clean pot, discarding all solids.
8. Stir in the fish sauce and salt until fully incorporated.
9. Return the clear broth to a simmer over medium heat.
10. Gently add the fish pieces to the hot broth and cook for exactly 4 minutes—the fish should be opaque but still tender.
11. Ladle the broth and fish into serving bowls.
12. Garnish each bowl with chopped cilantro, a lime wedge, and sliced Thai chilies.
Perfectly clear and aromatic, this broth has a delicate texture that lets the fresh fish shine. The lemongrass creates this wonderful citrus backbone that makes each spoonful feel both light and satisfying—I love serving it in wide, shallow bowls to really appreciate the beautiful clarity. Sometimes I’ll add a handful of bean sprouts for extra crunch, but honestly, it’s perfect just as it is.
Clear Beef Noodle Soup (Taiwanese Style)
Nothing warms my soul quite like a steaming bowl of Clear Beef Noodle Soup, a Taiwanese classic I first fell for during a rainy afternoon in Taipei. My version skips the heavy spices for a clean, deeply savory broth that lets the beef shine through—perfect for when you want something comforting but not overly rich. I always make a big pot on Sundays because, trust me, you’ll want leftovers for Monday’s lunch.
Ingredients
For the Broth
- 2 lbs beef shank, cut into 2-inch chunks
- 12 cups cold water
- 1 large yellow onion, quartered
- 4 garlic cloves, smashed
- 2-inch piece ginger, sliced
- 2 green onions, cut into 3-inch lengths
- 1 tbsp rice wine
- 1 tsp salt
For Serving
- 8 oz dried wheat noodles
- 2 cups bok choy, chopped into 2-inch pieces
- 2 soft-boiled eggs, halved
- 2 green onions, thinly sliced
- 1 tbsp chili oil
Instructions
- Place 2 lbs beef shank and 12 cups cold water in a large stockpot.
- Bring to a boil over high heat, then immediately reduce to a simmer.
- Skim off any gray foam that rises to the surface with a slotted spoon for a clearer broth.
- Add 1 quartered yellow onion, 4 smashed garlic cloves, 2-inch sliced ginger, and 2 green onions cut into 3-inch lengths.
- Simmer uncovered for 2 hours, maintaining a gentle bubble.
- Stir in 1 tbsp rice wine and 1 tsp salt.
- Continue simmering for 30 more minutes until beef is fork-tender.
- While broth simmers, cook 8 oz dried wheat noodles according to package directions until al dente.
- Blanch 2 cups bok choy in the noodle cooking water for 1 minute until bright green but still crisp.
- Drain noodles and divide among 4 bowls.
- Ladle hot broth over noodles, ensuring each bowl gets several pieces of beef.
- Top with blanched bok choy, 2 halved soft-boiled eggs, thinly sliced green onions, and 1 tbsp chili oil.
Zesty with ginger and rich from slow-simmered shank, this soup delivers clean layers of flavor that make the tender noodles and jammy eggs feel like a hug in a bowl. I love adding extra chili oil for heat and serving it with crispy fried shallots scattered over the top—the crunch against the silky broth is pure magic.
Clear Pumpkin and Coconut Soup
During these crisp autumn days, I find myself craving soups that warm from the inside out, and this Clear Pumpkin and Coconut Soup has become my go-to comfort food. I actually discovered this recipe last fall when my neighbor gifted me an enormous sugar pumpkin from her garden—talk about perfect timing!
Ingredients
For the base:
– 1 medium sugar pumpkin (about 4 cups cubed)
– 2 tablespoons olive oil
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 4 cups vegetable broth
For finishing:
– 1 cup coconut milk
– 1 tablespoon fresh lime juice
– 1 teaspoon salt
– ¼ teaspoon black pepper
Instructions
1. Preheat your oven to 400°F.
2. Cut the sugar pumpkin in half and scoop out all seeds and stringy pulp with a large spoon.
3. Place pumpkin halves cut-side down on a baking sheet lined with parchment paper.
4. Roast pumpkin for 45 minutes until the flesh is easily pierced with a fork.
5. Let pumpkin cool for 15 minutes until safe to handle.
6. Scoop out 4 cups of pumpkin flesh, discarding the skin.
7. Heat olive oil in a large pot over medium heat for 1 minute.
8. Add diced onion and cook for 6-8 minutes until translucent and fragrant.
9. Stir in minced garlic and cook for 1 minute until aromatic but not browned.
10. Add roasted pumpkin and vegetable broth to the pot.
11. Bring mixture to a boil, then reduce heat to low and simmer uncovered for 20 minutes.
12. Carefully transfer soup to a blender and blend on high speed for 2 minutes until completely smooth.
13. Return blended soup to the pot over low heat.
14. Stir in coconut milk until fully incorporated.
15. Add lime juice, salt, and black pepper, stirring gently to combine.
16. Heat soup for 5 minutes until warmed through, but do not boil.
The silky texture from the blended pumpkin creates the most luxurious base, while the coconut milk adds just enough richness without being heavy. I love serving this soup in hollowed-out mini pumpkins for a festive autumn presentation—it always impresses dinner guests!
Clear Tomato Basil Soup
Zesty aromas of fresh basil always transport me back to my grandmother’s kitchen, where she’d simmer this clear tomato soup on rainy afternoons—it’s become my go-to comfort food when I need something light yet satisfying. I love how the simplicity of ingredients lets each flavor shine through without heavy cream or thickeners. Making this soup always feels like a warm hug in a bowl, especially when I use tomatoes from my little patio garden.
Ingredients
For the base:
- 2 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
For the soup:
- 6 large ripe tomatoes, cored and quartered
- 4 cups vegetable broth
- 1/4 cup fresh basil leaves, plus extra for garnish
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp balsamic vinegar
Instructions
- Heat 2 tbsp olive oil in a large pot over medium heat until shimmering.
- Add 1 finely chopped yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
- Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
- Add 6 quartered tomatoes and cook for 8 minutes, stirring frequently, until they begin to break down.
- Pour in 4 cups vegetable broth and bring to a boil.
- Reduce heat to low, cover, and simmer for 25 minutes.
- Remove from heat and stir in 1/4 cup fresh basil leaves, 1 tsp salt, and 1/2 tsp black pepper.
- Carefully ladle the soup into a blender and blend on high for 1 minute until smooth.
- Pour the blended soup through a fine-mesh strainer into a clean pot, pressing with a spoon to extract all liquid.
- Stir in 1 tbsp balsamic vinegar and heat over low for 2 minutes until warmed through.
Velvety yet completely clear, this soup delivers an intense tomato flavor brightened by the basil and a hint of balsamic tang. I love serving it in clear glass bowls to show off its beautiful transparency, sometimes floating a small basil leaf on top for elegance. The lightness makes it perfect before a main course, but it’s substantial enough to enjoy with crusty bread for dipping.
Clear Wonton Soup
Zesty and comforting, this clear wonton soup has been my go-to when I need something light yet satisfying—it reminds me of the little spot near my old apartment where I’d grab a bowl after a long walk in the rain. I love how the delicate broth lets the flavors of the pork and shrimp shine through, and making it at home means I can tweak the filling just how I like it.
Ingredients
For the wonton filling:
- 1/2 pound ground pork
- 1/4 pound raw shrimp, peeled and finely chopped
- 2 tablespoons soy sauce
- 1 teaspoon grated fresh ginger
- 1/4 cup finely chopped green onions
- 24 wonton wrappers
For the broth:
- 6 cups chicken broth
- 2 cloves garlic, smashed
- 1 tablespoon soy sauce
- 2 cups fresh spinach leaves
Instructions
- In a medium bowl, combine the ground pork, chopped shrimp, 2 tablespoons soy sauce, grated ginger, and chopped green onions until fully mixed.
- Place 1 teaspoon of the filling in the center of a wonton wrapper.
- Moisten the edges of the wrapper with water using your fingertip.
- Fold the wrapper in half to form a triangle, pressing the edges firmly to seal.
- Bring the two bottom corners of the triangle together and pinch them to secure, forming a classic wonton shape.
- Repeat steps 2–5 until all filling and wrappers are used.
- In a large pot, bring the chicken broth, smashed garlic, and 1 tablespoon soy sauce to a boil over high heat.
- Reduce the heat to medium and simmer the broth for 10 minutes to infuse the flavors.
- Carefully add the wontons to the simmering broth and cook for 5 minutes, or until they float to the surface.
- Stir in the fresh spinach leaves and cook for 1 minute, just until wilted.
Cloud-like and tender, the wontons practically melt in your mouth, while the clear broth carries a subtle umami depth. I sometimes add a squeeze of lime for brightness or serve it alongside steamed jasmine rice to make it heartier—either way, it’s a bowl that feels like a warm hug.
Clear Carrot and Coriander Soup
A chill in the air always sends me straight to my soup pot, and this clear carrot and coriander soup has become my go-to comfort food—it’s like a warm hug in a bowl that somehow manages to feel both light and deeply satisfying. I actually started making this version after a friend brought me some fresh coriander from her garden, and now I find myself craving its bright, herbaceous flavor whenever I need a little pick-me-up. There’s something so therapeutic about watching those orange carrots soften and meld with the fragrant herbs, creating a broth that’s as beautiful as it is delicious.
Ingredients
For the soup base:
– 1 tbsp olive oil
– 1 medium yellow onion, chopped
– 4 large carrots, peeled and sliced into 1/4-inch rounds
– 4 cups vegetable broth
For finishing:
– 1/2 cup fresh coriander leaves, chopped
– 1 tbsp fresh lemon juice
– 1/4 tsp salt
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium heat for 2 minutes until shimmering.
2. Add 1 chopped yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Add 4 sliced carrots and cook for 3 minutes, stirring constantly to prevent burning.
4. Pour in 4 cups vegetable broth and bring to a boil over high heat.
5. Reduce heat to low, cover the pot, and simmer for 25 minutes until carrots are fork-tender.
6. Remove from heat and stir in 1/2 cup chopped coriander leaves.
7. Blend the soup using an immersion blender for 2 minutes until completely smooth.
8. Stir in 1 tbsp fresh lemon juice and 1/4 tsp salt until fully incorporated.
9. Ladle the soup into bowls and serve immediately.
Delicate yet deeply flavorful, this soup has a silky texture that coats your spoon beautifully while letting the pure carrot flavor shine through. The coriander adds a fresh, almost citrusy note that brightens each spoonful, making it perfect for those days when you want something comforting but not heavy. I love serving it with a extra sprinkle of fresh coriander on top or alongside some crusty bread for dipping—it transforms a simple soup into something truly special.
Clear Clam Chowder
Yesterday, I was craving something lighter than traditional clam chowder but still packed with that briny, comforting flavor—so I whipped up this clear version that lets the ingredients truly shine. My husband always jokes that I put potatoes in everything, but here they add just the right heartiness without weighing things down. There’s something so satisfying about watching the broth transform from cloudy to crystal clear.
Ingredients
For the broth base:
– 2 tablespoons unsalted butter
– 1 medium yellow onion, finely diced
– 2 celery stalks, finely diced
– 4 cups bottled clam juice
– 2 cups low-sodium chicken broth
For the potatoes and clams:
– 1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
– 1 pound fresh littleneck clams, scrubbed
– 1/2 cup heavy cream
– 2 tablespoons fresh parsley, chopped
– 1/2 teaspoon black pepper
Instructions
- Melt 2 tablespoons of unsalted butter in a large stockpot over medium heat.
- Add 1 finely diced yellow onion and 2 finely diced celery stalks to the pot.
- Cook the vegetables for 6-8 minutes, stirring occasionally, until they become translucent but not browned.
- Pour in 4 cups of bottled clam juice and 2 cups of low-sodium chicken broth.
- Bring the liquid to a gentle boil over high heat, then immediately reduce to a simmer.
- Add 1 pound of peeled, cubed Yukon Gold potatoes to the simmering broth.
- Simmer the potatoes for 12-15 minutes, until they are fork-tender but not falling apart.
- Add 1 pound of scrubbed littleneck clams to the pot.
- Cover the pot and cook for 5-7 minutes, until all clams have opened completely.
- Discard any clams that remain closed after 7 minutes of cooking.
- Stir in 1/2 cup of heavy cream until fully incorporated.
- Add 2 tablespoons of chopped fresh parsley and 1/2 teaspoon of black pepper.
- Ladle the chowder into bowls, making sure each serving gets plenty of clams and potatoes.
Now, what I love most about this chowder is how the clear broth allows you to appreciate every component—the tender potatoes, the briny clams, and that subtle creaminess that ties it all together. Nothing beats serving it in shallow bowls with crusty bread for dipping, letting the broth soak right in.
Clear Ginger and Scallion Soup
Sometimes the simplest recipes are the ones that become kitchen staples, and this Clear Ginger and Scallion Soup is exactly that for me. I first discovered this soothing broth during a particularly rough cold season when my grandmother insisted it had healing properties, and now I make it whenever I need comfort in a bowl.
Ingredients
For the broth base:
– 6 cups water
– 1 thumb-sized piece fresh ginger (about 2 inches), peeled
– 1 tablespoon vegetable oil
For finishing:
– 4 scallions
– 1 teaspoon salt
– 1/2 teaspoon white pepper
Instructions
1. Pour 6 cups of water into a medium saucepan and place it over high heat.
2. While the water heats, peel a 2-inch piece of fresh ginger using the edge of a spoon to easily remove the skin.
3. Thinly slice the peeled ginger into approximately 15-20 coins about 1/8-inch thick.
4. When the water reaches a rolling boil with large bubbles breaking the surface, add all the ginger slices.
5. Reduce the heat to medium-low to maintain a gentle simmer where small bubbles occasionally rise to the surface.
6. Simmer the broth uncovered for 20 minutes to allow the ginger flavor to fully infuse into the water.
7. While the broth simmers, wash 4 scallions and pat them dry with a clean kitchen towel.
8. Trim off the root ends of the scallions and discard any wilted green tops.
9. Slice the scallions on a sharp diagonal into 1/4-inch pieces, keeping the white and green parts together.
10. Heat 1 tablespoon of vegetable oil in a small skillet over medium heat until it shimmers.
11. Add all the sliced scallions to the hot oil and cook for 90 seconds, stirring constantly until they become fragrant but still bright green.
12. After the broth has simmered for 20 minutes, stir in the cooked scallions and any oil from the skillet.
13. Add 1 teaspoon of salt and 1/2 teaspoon of white pepper to the broth.
14. Stir the soup thoroughly to distribute all ingredients evenly.
15. Ladle the hot soup into bowls and serve immediately.
Just ladled into your favorite bowl, this soup delivers a clean, aromatic broth with the gentle heat of ginger and fresh scallion flavor. The translucent liquid feels incredibly soothing going down, while the tender ginger slices and scallion pieces provide subtle texture throughout. I love serving this alongside steamed rice or pouring it over cooked noodles for a more substantial meal that still feels light and restorative.
Summary
Just as these 20 clear soups prove, light meals can be incredibly satisfying and flavorful! We hope you’ve found some new favorites to add to your rotation. Don’t forget to leave a comment sharing which recipe you’re most excited to try, and pin this article to your Pinterest boards so you can easily return to these refreshing ideas whenever you need a light, nourishing meal.
