Commonly referred to as Clear Soup here in the U.S. it is a soup for the ages. Traditionally, this soup is known as, Miyabi Soup and/or Japanese Onion Soup. Personally, I love to make it whenever I am feeling under-the-weather, per se. It’s equally perfect as a “starter soup” before your main course. Having recently visited our local Japanese Steakhouse it inspired me to share with you all my favorite recipe, since I have had several requests.
The recipe I plan to share with you is by no means plant-based. With this being said; however, my next post will will be a vegan/gluten free version of a similar recipe specifically for my plant-based followers. For those following this recipe, it should be noted that the appearance of your soup will be based off of the brand broths you choose to use. This recipe can also be made days in advanced to allow for a stronger flavor like you find within the restaurants. Enjoy!
Japanese Clear Onion Soup
- 2 teaspoons sesame oil (or peanut oil)
- 8 cups chicken broth
- 4 cups beef broth
- 4 cups water
- 1 large sweet onion, peeled and cut into wedges
- 3 cloves garlic, peeled and smashed
- 2 large carrots, cut into chunks
- 2 inch piece fresh ginger, sliced
- 4 whole scallions, chopped
- 10 button mushrooms, sliced thin
Step One: 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.
Step Two: 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.
Step Three: Use a skimmer to remove the vegetables from the broth. Taste, then salt as needed.
Step Four: To serve: ladle hot broth into bowls and sprinkle chopped scallion and sliced mushrooms over the top.
Recipe Credit: http://www.aspicyperspective.com
Original Recipe Link: https://www.aspicyperspective.com/japanese-clear-soup-recipe/