Description
A light and flavorful Japanese Clear Soup made with a savory broth, fresh vegetables, and a hint of soy sauce. This easy-to-make soup features shiitake mushrooms, green onions, carrot, and garlic simmered together to create a comforting and healthy dish perfect for any meal.
Ingredients
Scale
Broth
- 4 cups beef broth or vegetable broth
Vegetables
- 1/2 cup sliced mushrooms (preferably shiitake)
- 1/2 cup sliced green onions
- 1 small carrot, thinly sliced
- 1 small onion, chopped
- 1 clove garlic, minced
- Optional: a slice of ginger for added flavor
Seasonings
- 1 teaspoon soy sauce
- Salt and pepper to taste
Instructions
- Prepare Vegetables: Slice the mushrooms and green onions. Thinly slice the carrot and chop the onion. Mince the garlic. Set all the prepared vegetables aside for use.
- Heat Broth: Pour 4 cups of beef or vegetable broth into a large saucepan and bring it to a gentle boil over medium heat.
- Add Vegetables and Optional Ginger: Add the sliced mushrooms, green onions, carrot, chopped onion, minced garlic, and optionally a thin slice of ginger into the boiling broth.
- Season and Simmer: Stir in 1 teaspoon of soy sauce and season with salt and pepper to taste. Reduce the heat to low and let the soup simmer gently for about 15 minutes so the flavors meld together.
- Remove Ginger and Adjust Seasoning: Remove the ginger slice if used, taste the soup, and adjust seasoning with additional salt, pepper, or soy sauce if needed.
- Serve: Ladle the hot soup into bowls and garnish with extra sliced green onions if desired. Serve immediately.
Notes
- You can substitute beef broth with vegetable broth for a vegetarian version.
- For added protein, consider adding tofu or cooked chicken slices.
- If shiitake mushrooms are unavailable, cremini or button mushrooms can be used instead.
- Adjust soy sauce according to your sodium preference to keep the soup low salt.
- Ginger is optional but adds a subtle warming flavor.
