Description
Japanese Clear Soup: Your Healthy Hibachi Twist at Home
Ingredients
Scale
- 2 tablespoon Sesame Oil (or Peanut Oil)
- 4 cups Chicken Broth (homemade or low-sodium store-bought)
- 2 cups Beef Broth (or vegetable/mushroom broth for vegetarian)
- 4 cups Water (adjust to taste)
- 1 medium Sweet Onion (cut into wedges)
- 2 cloves Garlic (use fresh)
- 2 medium Carrots (chopped into chunks)
- 1 inch Fresh Ginger (sliced)
- 2 tablespoon Scallions (finely chopped)
- 1 cup Button Mushrooms (sliced thinly)
- to taste Salt (adjust after simmering)
Instructions
- Pour sesame oil into an 8-quart stock pot and set to medium-high heat. Let it warm for about 2 minutes until shimmering.
- Add sweet onion, garlic, carrots, and ginger to the pot. Sear for about 5 minutes until caramelized.
- Gently pour in the chicken broth, beef broth, and water. Stir well and bring to a full boil, about 5-7 minutes.
- Once boiling, reduce heat to low boil. Cover and simmer for at least 1 hour.
- Carefully skim off the aromatics using a skimmer. Taste and season with salt according to preference.
- Ladle the hot soup into bowls, garnishing with chopped scallions and sliced mushrooms.
Notes
- Prep Time: 20 min
- Cook Time: 60 min
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cup
- Calories: 120 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 20 mg