Japanese Clear Soup

A light and flavorful broth-based soup featuring fresh vegetables, perfect as an appetizer or a main course.

Prep Time 15

Cook Time 1

Total Time 1 15

Serving Size servings

Ingredients

For the broth

8 cups chicken broth Use low-sodium if preferred.
4 cups beef broth Use low-sodium if preferred.
4 cups water
2 teaspoons sesame oil (or peanut oil)

For the vegetables

1 large sweet onion, peeled and cut into wedges
6 cloves garlic, peeled and smashed
2 large carrots, cut into chunks
2 inches fresh ginger, sliced
4 whole scallions, chopped For garnish and flavor.
10 pieces button mushrooms, sliced thin For garnish and flavor.

Seasoning

Salt, to taste

Instructions

Preparation

Place a large 8-quart stock pot over medium-high heat.
Add the oil and the onion, garlic, carrots, and ginger to the pot.
Sear the vegetables on all sides to caramelize, making sure not to burn the garlic.

Cooking

Pour in the chicken broth, beef broth, and water.
Bring to a boil, then lower the heat to a low boil and simmer for at least one hour.
Use a skimmer to remove the vegetables from the broth.
Taste, then salt as needed.

Serving

Ladle hot broth into bowls.
Sprinkle chopped scallion and sliced mushrooms over the top.

Notes

Store leftover soup in an airtight container for up to 3 days in the refrigerator. For longer storage, freeze the broth without garnishes and reheat before serving with fresh mushrooms and scallions.