Description
This delicious Japanese Clear Soup comes together in about 30 minutes and is made all in one pot for a quick and easy weeknight dinner.
Ingredients
Scale
- 2 teaspoons sesame oil
- 8 cups chicken broth
- 4 cups beef broth
- 4 cups water
- 1 large sweet onion, peeled and cut into wedges
- 6 cloves garlic, peeled and smashed
- 2 large carrots, cut into chunks
- 2-inch piece fresh ginger, sliced
- 4 whole scallions, chopped
- 10 button mushrooms, sliced thin
- Salt, to taste
Instructions
- Heat the Oil: Place a large 8-quart stock pot over medium-high heat. Once it’s hot, add in the sesame oil. Give it a moment to heat up.
- Sauté the Veggies: Toss in the onion, garlic, carrots, and ginger. Sear until caramelized and fragrant, stirring occasionally.
- Add Broths and Water: Pour in the chicken broth, beef broth, and water. Stir everything up.
- Bring to a Boil: Crank up the heat and bring your soup to a rolling boil.
- Simmer Away: Once boiling, lower the heat to a low boil and let it simmer for at least one hour.
- Remove the Solids: Use a skimmer to remove the vegetables from the broth. Add a couple pinches of salt and pepper here.
- Garnish and Serve: Ladle hot broth into bowls and sprinkle chopped scallion and sliced mushrooms over the top.
Notes
This soup is customizable and perfect for using up leftover vegetables.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg