Dinners ðððŪððð
Japanese Clear Soup
4 servings
āļāļģāļāļ§āļāļāļĩāđāđāļŠāļīāļĢāđāļ15 minutes
āđāļ§āļĨāļēāļāļģ1 hour 15 minutes
āđāļ§āļĨāļēāļĢāļ§āļĄāļŠāđāļ§āļāļāļŠāļĄ
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§āļīāļāļĩāļāļģ
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.
āļāđāļāļĄāļđāļĨāđāļ āļāļāļēāļāļēāļĢ
āļāļāļēāļāļāļĩāđāđāļŠāļīāļĢāđāļ
1.5 cups
āđāļāļĨāļāļĢāļĩāđ
104 kcal
āđāļāļĄāļąāļāļāļąāđāļāļŦāļĄāļ
3 g
āđāļāļĄāļąāļāļāļīāđāļĄāļāļąāļ§
0.2 g
āđāļāļĄāļąāļāđāļĄāđāļāļīāđāļĄāļāļąāļ§
2 g
āđāļāļĄāļąāļāļāļĢāļēāļāļŠāđ
0.01 g
āļāļāđāļĨāļŠāđāļāļāļĢāļāļĨ
7 mg
āđāļāđāļāļĩāļĒāļĄ
1345 mg
āļāļēāļĢāđāđāļāđāļŪāđāļāļĢāļāļāļąāđāļāļŦāļĄāļ
16 g
āđāļĒāļāļēāļŦāļēāļĢ
3 g
āļāđāļģāļāļēāļĨāļāļąāđāļāļŦāļĄāļ
9 g
āđāļāļĢāļāļĩāļ
5 g
4 servings
āļāļģāļāļ§āļāļāļĩāđāđāļŠāļīāļĢāđāļ15 minutes
āđāļ§āļĨāļēāļāļģ1 hour 15 minutes
āđāļ§āļĨāļēāļĢāļ§āļĄ