Japanese Clear Soup

Ingredients

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Chicken broth

  Soup, canned, ready-to-serve

  12 cup or 2.88kg

• Beef broth or bouillon canned soup

  Ready-to-serve

  6 cup or 1.44kg

• Water

  Plain, clean water

  6 cup or 1.42kg

• Onions

  Sweet, raw

  1 ½ onion or 497g

• Garlic

  Raw

  9 clove or 27g

• Carrots

  Raw

  3 large or 216g

• Ginger root

  Raw

  1 slices or 2g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  6 medium or 90g

• Mushrooms

  White, raw

  15 medium or 270g

• Salt

  Table

  2 tsp or 12g

Directions

1. Place a large 8-quart stock pot over medium-high heat. Add the oil and place the onion, garlic, carrots, and ginger in the pot. Sear the veggies on all sides to caramelize, making sure not to burn the garlic.
2. Pour in the chicken broth, beef broth, and water. Bring to a boil. Lower the heat to a low boil and simmer for at least one hour.
3. Use a skimmer to remove the vegetables from the broth. Taste, then salt as needed.
4. To serve: ladle hot broth into bowls and sprinkle chopped scallion and sliced mushrooms over the top.
5. In restaurants, this soup is made several days in advance to allow the flavors to deepen. It’s not only a great leftover; it actually tastes better on the second day. If you have time, make it ahead, then rewarm the soup before adding the scallions and mushrooms. *You can also add soy sauce to taste to deepen the flavor.
6. Source: https://www.aspicyperspective.com/japanese-clear-soup-recipe/

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