Description
A light and comforting Japanese clear soup featuring a rich umami broth and subtle aromatics, perfect as a starter or a nourishing dish.
Ingredients
Scale
- 2 teaspoons sesame oil
- 8 cups chicken broth
- 4 cups beef broth
- 4 cups water
- 1 large sweet onion, peeled and cut into wedges
- 6 cloves garlic, peeled and smashed
- 2 large carrots, cut into chunks
- 2-inch piece fresh ginger, sliced
- 4 whole scallions, chopped
- 10 button mushrooms, thinly sliced
- Salt, to taste
Instructions
- Sear aromatics: Heat sesame oil in a large stock pot. Add onion, garlic, carrots, and ginger. Sear until caramelized, but do not burn.
- Add liquids: Pour in chicken broth, beef broth, and water. Stir and bring to a boil.
- Simmer: Lower heat and simmer for at least 1 hour to develop flavor.
- Strain: Remove solids with a skimmer or strainer, leaving only clear broth.
- Season: Taste broth and add salt as needed.
- Garnish & serve: Ladle into bowls and top with sliced mushrooms and scallions. Serve immediately.
Notes
- Don’t skip searing the vegetables—it builds essential flavor for your Japanese clear soup.
- Add tofu cubes, soy sauce, or chili oil for variety in your clear Japanese broth.
- Use only vegetable broth for a vegetarian version of this Japanese clear soup recipe.
- Refrigerate up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Category: Soup
- Method: Simmered
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl