This is a light, broth soup perfect for serving with sandwiches or as a starter course for special dinners.
Japanese Sipping Soup
Servings 8
Ingredients
- 2 t. sesame oil
- 8 cups chicken broth
- 4 cups beef broth
- 4 cups water
- 1 sweet onion, peeled and cut into large chunks
- 2 T. minced garlic
- 1/2 cup carrot slices
- 2 inch piece of fresh ginger, peeled and sliced
- salt and pepper to taste
- garnishes: sliced mushrooms and scallions
Instructions
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Place a large stockpot over medium-high heat. Add sesame oil and onions, garlic, carrots and ginger.
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Saute the veggies for 5 minutes, stirring constantly to avoid burning the garlic.
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Pour in the broths and water; bring to a boil, then lower heat to a simmer and allow to cook for 1 hour…stirring occasionally.
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Taste soup and add salt and pepper as desired.
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To serve: strain veggies from broth and ladle into sipping bowls or tea cups. Add garnishes as desired.
Recipe Notes
This is a richer soup than served in local Japanese restaurants…give it a try! It freezes well, so do not hesitate to make this whole batch!
