Japanese Clear Soup for #SoupSaturdaySwappers
Welcome to the June 2020 Soup Saturday Swappers event led by Wendy of A Day in the Life on Farm! Are you interested in joining this great group of Soup Swappers? Request to join our Facebook group here. For today's event, Juli from Pandemonium Noshery invited us to make Asian or Asian-inspired soups. She said: "Anything from the Middle East, through China and Korea, even Russian could be included. Think Asian, authentic or "Inspired by" are all great!"
This is a light brothy soup perfect to serve at the beginning of your meal - similar to what you'd find at a hibachi restaurant! The broth takes on the flavors of the vegetables, and subtle flavors of ginger and garlic. It's beautiful and refreshing. I have to tell you - after we enjoyed this for lunch I used the rest to cook up a batch of rice for another dish and wow, it made the rice extra delicious!
Come see all of our Asian inspired soups!
- Karen's Kitchen Stories: Japanese Beef Curry
- A Day in the Life on the Farm: Asian Vegetable Noodle Soup
- Sid's Sea Palm Cooking: Wonton Soup
- Palatable Pastime: Ham and Sweet Corn Soup
- Veggies First Then Dessert: Egg Drop Soup
- Making Miracles: Japanese Clear Soup
- Sneha's Recipes: Vegetable Stew in Coconut Milk
- Pandemonium Noshery: Wonton Soup
Japanese Clear Soup
2 teaspoons sesame oil
1 large sweet onion, peeled and cut into wedges
1 - 2 TBS minced garlic (jarred)
2 large carrots, cut into chunks
1 TBS ginger paste
4 cups chicken broth
2 cups beef broth
2 cups water
2 whole scallions, chopped
8 baby bella mushrooms, sliced thin
salt, to taste
- Heat the oil in a large soup pot and saute the onion, garlic, carrots, and ginger paste over medium heat for about 5-10 minutes; until vegetables are well browned on all sides.
- Add in the broth and water. Bring to a low simmer and simmer 20-30 minutes.
- Scoop out all of the solids and discard.
- Season with salt, to taste.
- Serve in bowls with a sprinkling of fresh mushrooms and diced scallions.
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