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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

  1. Place a large stockpot over medium-high heat. Add sesame oil and onions, garlic, carrots and ginger.

  2. Saute the veggies for 5 minutes, stirring constantly to avoid burning the garlic.

  3. 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.

  4. Taste soup and add salt and pepper as desired.

  5. 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!