Quick, simple, light and healthful

Niban Dashi - Fish broth 

1. rinse the fish trimmings in cold water; place in a pot with the water and bring to a boil; 
2. skim the surface; reduce the heat; add the ginger and leek;
3. cover and simmer for 20 minutes; 
4. add the soy sauce and mirin or sake. 

Sakana ushiojiru - Clear fish soup

1. cut the fish into long thin strips; 
2. divide the fish and green onions among 4 soup bowls; 
3. heat the fish broth; pour into the bowls and serve immediately. 

 Hamaguri ushiojitate - Clear soup with mussels

1. brush the mussels and rinse under cold water; 
2. bring 1 liter (4 cups) water to a boil in a saucepan; add the seaweed and cook for 3 minutes; remove;
3. add the mussels and remove once they begin to open; remove the mussels from their shells;
4. reheat the broth;
5. divide the mussels, asparagus, seaweed and zest among 4 bowls;
6. pour the hot broth over top and serve immediately.