HOMEMADE JAPANESE CLEAR MUSHROOM SOUP—so yummy and filling
32oz container of Bone Broth
Pinch or 2 of garlic powder & ginger
1-2tsp of Sesame oil
Bring to boil, reduce to a simmer and add sliced mushrooms and green onion
Ingredients
2teaspoons sesame oil(or peanut oil)
8cups chicken broth
4cups beef broth
4cups water
1large sweet onion, peeled and cut into wedges
6clovesgarlic,peeled and smashed
2largecarrots, cut into chunks
2inchpiece fresh ginger, sliced
4wholescallions,chopped
10button mushrooms,sliced thin
salt
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.