Description
The basic Japanese soup that’s given out as an appetizer at most Japanese restaurants. Very mild, a bit salty, and a touch of tang. It’s a very improvisable recipe; most of the ingredients’ quantities can be changed according to taste. Use your favorite mushrooms in this recipe.
Ingredients
- ½ stalk celery, chopped
- 1 small onion, chopped
- ½ carrot, chopped
- 1 teaspoon grated fresh ginger root
- ¼ teaspoon minced fresh garlic
- 2 tablespoons chicken stock
- 3 teaspoons beef bouillon granules
- 1 cup chopped fresh shiitake mushrooms
- 2 quarts water
- 1 cup baby portobello mushrooms, sliced
- 1 tablespoon minced fresh chives
Instructions
- In a large saucepan or stockpot
- combine the celery
- onion
- carrot
- ginger
- garlic
- and a few of the mushrooms. Add chicken stock
- beef bouillon
- and water. Place the pot over high heat
- and bring to a rolling boil. When the mixture reaches boiling
- cover
- reduce heat to medium
- and cook for 45 minutes.
- Place all of the remaining mushrooms into a separate pot. When the boiling mixture is done
- place a strainer over the pot with the mushrooms in it. Strain the cooked soup into the pot with the mushrooms. Discard strained materials.
- Serve the broth with mushrooms in small porcelain bowls
- and sprinkle fresh chives over the top. Use Asian soup spoons for an elegant effect.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 6