Umami
Umami

Dinners 🍝🍜ðŸŒŪ🍕🍔🌭

Japanese Clear Soup

Asian
Soup

4 servings

āļˆāļģāļ™āļ§āļ™āļ—āļĩāđˆāđ€āļŠāļīāļĢāđŒāļŸ

15 minutes

āđ€āļ§āļĨāļēāļ—āļģ

1 hour 15 minutes

āđ€āļ§āļĨāļēāļĢāļ§āļĄ

āļŠāđˆāļ§āļ™āļœāļŠāļĄ

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

āļ§āļīāļ˜āļĩāļ—āļģ

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.

āļ‚āđ‰āļ­āļĄāļđāļĨāđ‚āļ āļŠāļ™āļēāļāļēāļĢ

āļ‚āļ™āļēāļ”āļ—āļĩāđˆāđ€āļŠāļīāļĢāđŒāļŸ

1.5 cups

āđāļ„āļĨāļ­āļĢāļĩāđˆ

104 kcal

āđ„āļ‚āļĄāļąāļ™āļ—āļąāđ‰āļ‡āļŦāļĄāļ”

3 g

āđ„āļ‚āļĄāļąāļ™āļ­āļīāđˆāļĄāļ•āļąāļ§

0.2 g

āđ„āļ‚āļĄāļąāļ™āđ„āļĄāđˆāļ­āļīāđˆāļĄāļ•āļąāļ§

2 g

āđ„āļ‚āļĄāļąāļ™āļ—āļĢāļēāļ™āļŠāđŒ

0.01 g

āļ„āļ­āđ€āļĨāļŠāđ€āļ•āļ­āļĢāļ­āļĨ

7 mg

āđ‚āļ‹āđ€āļ”āļĩāļĒāļĄ

1345 mg

āļ„āļēāļĢāđŒāđ‚āļšāđ„āļŪāđ€āļ”āļĢāļ•āļ—āļąāđ‰āļ‡āļŦāļĄāļ”

16 g

āđƒāļĒāļ­āļēāļŦāļēāļĢ

3 g

āļ™āđ‰āļģāļ•āļēāļĨāļ—āļąāđ‰āļ‡āļŦāļĄāļ”

9 g

āđ‚āļ›āļĢāļ•āļĩāļ™

5 g

4 servings

āļˆāļģāļ™āļ§āļ™āļ—āļĩāđˆāđ€āļŠāļīāļĢāđŒāļŸ

15 minutes

āđ€āļ§āļĨāļēāļ—āļģ

1 hour 15 minutes

āđ€āļ§āļĨāļēāļĢāļ§āļĄ
āđ€āļĢāļīāđˆāļĄāļ—āļģāļ­āļēāļŦāļēāļĢ

āļžāļĢāđ‰āļ­āļĄāļ—āļĩāđˆāļˆāļ°āđ€āļĢāļīāđˆāļĄāļ—āļģāļ­āļēāļŦāļēāļĢāļŦāļĢāļ·āļ­āļĒāļąāļ‡?

āļĢāļ§āļšāļĢāļ§āļĄ āļ›āļĢāļąāļšāđāļ•āđˆāļ‡ āđāļĨāļ°āđāļšāđˆāļ‡āļ›āļąāļ™āļŠāļđāļ•āļĢāļ­āļēāļŦāļēāļĢāļ”āđ‰āļ§āļĒ Umami āļŠāļģāļŦāļĢāļąāļš iOS āđāļĨāļ° Android