Description
A light and flavorful Japanese clear soup with a rich broth made from caramelized vegetables and topped with fresh scallions and mushrooms.
Ingredients
- 2 teaspoons oil
- 6 cups chicken broth
- 1 large sweet onion, peeled and cut into wedges
- 2 large carrots, cut into chunks
- 2 inch piece fresh ginger, sliced
- 6 cloves garlic, peeled and sliced
- 4 whole scallions, sliced
- 10 button mushrooms, sliced thinly
- salt to taste
Instructions
- Heat a large pot over medium high heat; add oil.
- Place the onion, carrots, and ginger in the stock pot. Sear the veggies on all sides to caramelize.
- Add garlic and cook just until it begins to brown.
- Pour in the chicken broth and bring to a boil. Lower heat, cover pot, and simmer for one hour.
- Pour broth through a fine-mesh sieve to remove the solids; reserve for another use. Taste the broth and salt as needed.
- To serve: Divide hot broth between four individual bowls and top with fresh sliced scallions and sliced mushrooms.
Notes
- Adjust salt to taste before serving.
- Use fresh ginger for the best flavor.
- Store leftover broth in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese