How to lose belly fat with diet – Clear and Thick Japanese Soup

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Eating is basic to all beings. We are all born, nourished, grow old and pass. In fact, we all need the proper sustenance and nourishment of foods for the body, whether you are on diet or not or rather getting rid of your extra weight on how to lose belly fat.

In this post, I write an excellent soup menu which I recommend for you if you are trying hard to lose belly fat.

Why is it that Japanese soup is best to lose belly fat or in general to lose weight?

And why is that majority or most Japanese are slim however completely healthy and active?

The reason for these why’s are the ingredients used in the daily intake of foods, especially the soup, that comes from soybeans, seaweed, and kelp. Soybeans are one of the few beans that are not only rich in protein, but also a good source of essential fatty acid. So they make a fiber-rich meat substitute.

Soybeans and soy milk.

Soybeans – dried or fresh – are a healthy source of complete protein as well as isoflavones (a form of plant-based estrogen), fiber, vitamins, and minerals. That’s also true to soy milk, miso, and tofu. As well as the kelp seaweed and all the natural resources that are harvest in every season.

Soup plays an important role in the Japanese meal. No Japanese meal is perfect without one soup at least. There are basically two different kinds of soups, clear and thick soups. The clear soup is usually served at the beginning of a full Japanese meal.

Then there is the thick soup, Miso soup, fermented soybean paste soup, is a kind of thick soup that may be served at the beginning of an informal meal or at the end of a full course meal. It is a must in the traditional Japanese breakfast. Thus, millions of Japanese households serve a different type of miso soup not only at breakfast but at lunch and dinner daily.

Not only the soup but also all the ingredients in every meal, it plays an important role in healthy good balance dieting check on this post

Japanese clear and thick soup is based on dashi stock that is based on kelp, dried bonito flakes and dried small sardines that differ completely from Western chicken or beef stock.

Dashi stock is relatively easy to make, but like everything else in the kitchen, it demands attention to detail.

How to make dashi stock – The based on Japanese soup

The most distinctive thing in Japanese cooking is the use of giant kombu (kelp), dried bonito flakes, dried sardines including instant mixes as a basic soup stock. It is said that the first secret of successful Japanese cooking is a good dashi stock. It is particularly true of clear soup which defends on flavor. So, it is essential to learn how to prepare good basic soup stock.

However, instant mixes are readily available and some are being excellent. So it may be convenient to have some. Make dashi stock according to directions on the package.

Leftover dashi stock can be stored in the refrigerator for 2-3 days or maybe frozen to takes for a longer time.

Cooking Tips on Dashi stock

Makes about 4 cups

  • about 40 grams or 6 inches of kelp

    Japanese seaweed kelp

  • 4 cups of cold water
  • 1 cups of bonito flakes
  • Wipe kelp with a damp cloth (do not wash, or much of the flavor will be lost) soak in 4 cups of water, and let it sit for an hour. Heat to the boiling point, but remove the kelp just before the water actually boils. (Reserve the kelp for wrapping ingredients to infuse flavor in other menus such as decoration for sushi.)
  1. Add the bonito flakes.
  2. When the stock returns to boil, remove it from the heat and skim the surface.
  3. When the bonito flakes sink to the bottom (30-60 seconds), strain it with a clean cloth to clarify.
  4. The finished stock should be clear and free of any bonito flake particles.

Note: Instant bonito stock is a convenient alternative to preparing the stock. I usually used it when I’m running out of kelp and bonito flakes, it tastes good though.

Add the instant dashi (dashi-no-motto) to boiling water and stir until the powder dissolves. Ready to use as a dashi stock. It is easy and convenient.

Clear Soup – Different Combination

How to make an easy and delicious basic clear soup from dashi stock

2 cups dashi stock

  • 1 teaspoon light color soy sauce
  • 1 1/2 teaspoon salt
  • 1 teaspoon Japanese Sake

A. Tofu and Wakame seaweed

Menu for 2 servings

  • 2 cups basic clear soup stock

    Tofu for miso soup

  • 6 oz (150 grams) tofu
  • 10 in (30 cm) dried wakame.

Soak the wakame seaweed in cold water until soft, about 10 minutes. Meanwhile, prepare the basic clear soup stock.

  1. Cut the tofu in 1/2 in. 1.5 cm.) cubes.
  2. Drain and squeeze wakame seaweed; cut away any hard ribs and chop coarsely.
  3. Heat the basic clear soup stock and the tofu and wakame, bring to boil.
  4. Pour into a Japanese soup bowl.

B. Chicken and Spinach

Menu for 2 servings

  • 2 cups basic clear soup stock
  • 2 oz (60 grams) skinned and boned breast chicken
  • 4 spinach leaves
  1. Chop chicken breast and spinach coarsely
  2. Prepare the basic soup stock, bring to boil.
  3. Add the chicken breast, remove the scum, if any.
  4. Add the spinach and reduce heat, cook just enough to heat the spinach through.
  5. Pour into a Japanese soup bowl.

Thick Soup or the so-called Miso Soup – Different Combination

Why is miso is excellent on your healthy diet, check this link

How to make an easy and delicious thick soup from dashi stock as well

Image of tofu and wakame seaweed miso soup

A. Tofu and wakame seaweed with scallion

Menu for 2 servings

  • 2 cups dashi stock

2 tablespoons either yellow or brown miso paste

  • 6 oz (150g.) tofu
  • 6 in of dried wakame seaweed
  • Scallion to garnish
  1. Soak the wakame seaweeds until soft, squeeze to remove the excess water and cut into 3/4 (2 cm) pieces.
  2. Cut the tofu into 1/2 in (1.5 cm) cubes.
  3. Chop the scallion finely.
  4. Heat the dashi stock to boil, add the tofu and wakame seaweed.
  5. Devolved the miso paste to the dashi to make a thick soup or miso soup.
  6. Turn off the heat right before boiling.
  7. Serve with scallion strips.

B. Daikon radish Aburage (deep-fried tofu), with green onion

Menu for 2 servings

  • 2 cups dashi stock
  • 2 tablespoon brown miso paste
  • 1/2 cup julienne strip’s daikon radish
  • 2 aburage
  • green onion to garnish
  1. Put the aburage into boiling water for a minute to remove the excess oil. Cut into julienne strip’s crosswise.
  2. Cut the daikon radish into julienne strip’s as well.
  3. Heat the dashi stock, add the daikon radish and aburage, cook for 3 minutes.
  4. Add the miso paste to the dashi stock to make a thick soup.
  5. Turn off the heat right before boiling.

    fresh kale excellent for salad

  6. Serve with chop green onion leaves.

Add more green on your diet!

Lastly: The last thing I want you to do

See your body naked in front of a mirror, look at your body and be honest.

Find the part of your body you want to reduce, if it is your waist, tummy, lower belly or underarm, massage that part as often as you can. It softens the fat tissue and it converts into energy.

One more thing: When you wake up in the morning and before you sleep at night. Do this stretch.

Lay down straight facing the ceiling, stretch your hands straight upward, feel the tightening force in every part of your body, hold your breath, count 1 to 10 then breath out, repeat 5 times.

These make you wonder and I wish you good luck.

If you ever need a hand or have any questions, feel free to leave them below and I will be more than happy to help you out.

All the best,

Lyn Matsushita

>>>Do you have any valuable IDEAS or PASSION you want to share to the world, then START HERE<<<


8 thoughts on “How to lose belly fat with diet – Clear and Thick Japanese Soup”

  1. In my town there is not bonito flakes and even though I live in Asia I don’t have online shopping opportunities. Do you recommend similar healthy soup?

    • Hello Furkan,

      I’m very happy to know that you are interested in making a healthy soup through reading my post. If you don’t have bonito flakes, you can use the instant dashi stock, it is convenient, tasty as well and you can find it in your nearest big stores.
      Furkan you’re asking me to recommend a similar healthy soup, yes there are so many like vegetable soup, beans soup they are all healthy as well.

      Thank you and best regards,

  2. This is a fantastic recipe for the winter months. These days, we’re all looking to lose bodyfat at any given time of the year but it’s tough during the winter months, especially here in the northern United States, to keep on track from a nutritional standpoint. Any kind of soup that’s shown to lose belly fat during the cold season will be a hit with my network of friends, since I’m in the gym often and during my training days, it was a common struggle to find nutritional sources in the winter.

    I also thought your tip for additional fat loss toward the end of the article was interesting.

    • Hello Todd,

      I’m very glad to know that you are interested in nutritional foods, as I said “Eating is basic to all beings, we need proper nourishment to our body whether on diet or not or just getting rid of extra weight or rather losing belly fat.

      Yes, the Thick soup or it is known as Miso soup is excellent on cold and winter seasons, it is not only the nutritional standpoint in the other hand it also gives energy and warms the body during those cold seasons.

      I recommend you to try the miso soup after the training, it boosts energy and increases metabolism.

      Thank you for your comments, I wish you Good Luck,

  3. Hey Lyn!

    Awesome recipes! I’m not that great in kitchen but I will definitely give these ones a change.

    Would your recommend this to a person who doesn’t need to lose more belly fat, just being part of healthy balanced diet? 🙂

    • Hello Mira,

      Definitely yes to your question, I can recommend these recipes to those not only for losing belly fat, or rather on diet or not, for these recipes are healthy and well balanced. You can substitute the vegetables that are in seasons for it is a taster and healthier.

      Once again thank you very much for your kindness in giving comments on my post.

      Best regards,

  4. I’ve made Dashi stock. It makes a world of difference when you’re making a Japanese soup. Absolutely worth the effort!

    It’s been too long since I’ve done any Japanese cooking, thanks for the information, I might just be inspired to get back into it!

    • Hello Jon,

      I’m glad to know that you tried to make Dashi Stock. Yes, preparing Dashi Stock is the most distinctive thing in Japanese cooking. It is said that the first secret of successful Japanese cooking is a good Dashi Stock, which is essential in preparing a good soup.

      Once again thank you very much and I wish you good luck with your Japanese cooking!

      Best wishes,


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