Japanese Clear Soup

• porcje: 4 servings
• czas aktywny: 15 minutes
• całkowity czas: 1 hour 15 minutes

Składniki

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

Wskazówki

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.

Divide hot broth between four individual bowls and top with fresh sliced scallions and sliced mushrooms.

Wartości Odżywcze

• Wielkość Porcji: 1.5 cups
• Kalorie: 104 kcal
• Tłuszcz Całkowity: 3 g
• Tłuszcz Nasycony: 0.2 g
• Tłuszcz Nienasycony: 2 g
• Tłuszcz Trans: 0.01 g
• Cholesterol: 7 mg
• Sód: 1345 mg
• Węglowodany Całkowite: 16 g
• Błonnik Pokarmowy: 3 g
• Cukry Całkowite: 9 g
• Białko: 5 g