Japanese Clear Soup Recipe

Ingredients

• Sesame oil

  Salad or cooking

  2 tsp or 9g

• Chicken broth

  Soup, canned, less/reduced sodium

  8 cup or 1.92kg

• Beef broth soup

  Canned, condensed, bouillon and consomme

  4 cup or 992g

• Water

  Plain, clean water

  4 cup or 947g

• Onions

  Raw

  1 large or 150g

• Garlic

  Raw

  6 cloves, minced or 18g

• Carrots

  Raw

  2 large or 144g

• Ginger

  Spices, ground

  200g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

• Mushrooms

  Shiitake, raw

  10 mushroom or 190g

• Salt

  Table

  1 dash or 0.4g

Directions

1. Place a large 8-quart stock pot over medium-high heat. Add the oil and place the onion, garlic, carrots, and ginger in the pot. Sear the veggies on all sides to caramelize, making sure not to burn the garlic.
2. Pour in the chicken broth, beef broth, and water. Bring to a boil. Lower the heat to a low boil and simmer for at least one hour.
3. Use a skimmer to remove the vegetables from the broth. Taste, then salt as needed.
4. To serve: ladle hot broth into bowls and sprinkle chopped scallion and sliced mushrooms over the top.
5. (source: https://www.aspicyperspective.com/japanese-clear-soup-recipe/)