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–+ servings
Japanese Clear Soup

Japanese Clear Soup

A deliciously light and flavorful Japanese Clear Soup made with chicken and beef broth, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Soup
Cuisine Japanese
Servings 8 cups
Calories 46 kcal

Equipment

  • large 8-quart stock pot

Ingredients
  

Broth Base

  • 8 cups chicken broth
  • 4 cups beef broth
  • 4 cups water

Vegetables

  • 1 large sweet onion peeled and cut into wedges
  • 6 cloves garlic peeled and smashed
  • 2 large carrots cut into chunks
  • 2 inches fresh ginger sliced
  • 4 whole scallions chopped
  • 10 button mushrooms sliced thin

Flavorings

  • 2 teaspoons sesame oil or peanut oil
  • salt to taste

Instructions
 

Cooking Instructions

  • 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.
  • 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.
  • Use a skimmer to remove the vegetables from the broth. Taste, then salt as needed.
  • To serve: ladle hot broth into bowls and sprinkle chopped scallion and sliced mushrooms over the top.

Notes

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.

Nutrition

Serving: 1cupCalories: 46kcalCarbohydrates: 5gProtein: 3gFat: 1gSodium: 466mgPotassium: 360mgSugar: 2gVitamin A: 2405IUVitamin C: 16.3mgCalcium: 35mgIron: 0.8mg
Keyword broth, Comfort Food, Japanese Clear Soup, Japanese cuisine, light soup, Vegetable Soup
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