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Seafood Soup with Dashi

Dashi is often made using a single ingredient, such as kombu and katsuobushi dried bonito flakes. This mellow dashi allows it to harmonize with various ingredients, and serves as a delicious soup base for Western dishes. The recipe here does not use oil, so it is healthy and low in calories.

(per serving)

Ingredients (Serves 3)

  • 250 g / 1/2 lb. white fish fillet*1
  • Salt
  • 6 clams, 220-250 g / 1/2 lb.
  • 120 ml / 1/2 C sake
  • 3 T water
  • 6-12 prawns or shrimp with shells, 250-350 g / 1/2-3/4 lb.
  • 1 onion
  • 6 mushrooms
  • 1 large eryngii mushroom*2
  • 1 bell pepper, any color
  • 2 medium tomatoes, total 300 g / 10 oz.
Bouquet garni*3
  • 1 bay leaf
  • 2-3 parsley stems
  • 2-3 thyme stems
  • 1,200 ml / 5 C dashi stock
  • 1 T tomato paste
  • 1/4 clove garlic, grated
  • Fresh untreated orange peel, 2 x 5 cm / 0.7 x 2 in.
  • 1/2 t salt
  • 2 t Kikkoman Soy Sauce
  • Parsley minced for garnish
  • *1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml


  1. 1

    Cut the white fish into large bite-sized pieces. Season well with salt, set aside 1-3 hours. Wash clams and place in a saucepan with the sake and water. Cover, cook over medium heat. Remove each clam as the shells open. Strain broth for sand and set aside broth and clams separately.

  2. 2

    Rinse white fish lightly and pat dry with paper towel. Peel and devein prawns.

  3. 3

    Cut onion in half then into 7-8 mm / 0.3 in. slices along fiber. Cut mushrooms into 4-5 mm / 0.2 in. slices. Cut eryngii stem into thin round slices, and the cap into thin slices. Remove seeds from bell pepper, cut in strips 1.2-2 cm / 0.5-0.8 in. wide, then cut the strips in half. Dice tomatoes. Tie herbs with string to make bouquet garni.

  4. 4

    In a large pot, combine dashi stock, clam broth, tomatoes, tomato paste, grated garlic, orange peel and bouquet garni. Place over high heat and bring to a boil.

  5. 5

    Add onions and simmer over low heat for 20 minutes. Add 1/2 t salt and soy sauce. Then add bell pepper and mushrooms and allow to come just to a boil. Skim off the froth, which is aku. Put in the fish and prawns; when they are almost cooked through, add the clams and taste. Add salt if needed.

  6. 6

    Serve in individual bowls garnished with minced parsley.

  1. *1For example, cod, haddock or halibut
  2. *2May substitute 4 mushrooms
  3. *3Fresh or dry herbs such as oregano or basil may be added if preferred.

Recipe by Michiko Yamamoto

Vol. 36

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