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  • Japanese Clear Soup

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    Megan West
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    This recipe is for a simple Japanese clear soup made with 4 cups of homemade chicken stock, dry sherry, and soy sauce. The soup is simmered with the liquids and then ladled into bowls, with optional garnishes like sliced mushrooms, green onions, shredded carrot, and sliced tofu or lemon served on the side. The recipe also provides instructions for making the soup in the microwave.

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    This recipe is for a simple Japanese clear soup made with 4 cups of homemade chicken stock, dry sherry, and soy sauce. The soup is simmered with the liquids and then ladled into bowls, with optional garnishes like sliced mushrooms, green onions, shredded carrot, and sliced tofu or lemon served on the side. The recipe also provides instructions for making the soup in the microwave.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    16 views1 page

    Japanese Clear Soup

    Uploaded by

    Megan West
    This recipe is for a simple Japanese clear soup made with 4 cups of homemade chicken stock, dry sherry, and soy sauce. The soup is simmered with the liquids and then ladled into bowls, with optional garnishes like sliced mushrooms, green onions, shredded carrot, and sliced tofu or lemon served on the side. The recipe also provides instructions for making the soup in the microwave.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 1

    Japanese Clear Soup

          4 c  homemade chicken stock


          4 tb dry sherry
          2 tb soy sauce
          1    garnishes:
          1    block
          4    mushrooms -- thinly sliced
          1    green onion -- finely
          1    chopped
        1/2    carrot -- shredded
        1/2    lemon -- thinly sliced
          1    tofu -- 5 cubes per serving

    Instructions

    1. In a large saucepan bring chicken stock to a simmer. Stir in sherry and


    soy sauce. Simmer several minutes.

    2. Arrange your choice of garnishes in small bowls to pass at the table.


    Ladle broth into soup bowls and serve. Microwave Version

    1. Place chicken stock in a deep 2-quart casserole. Microwave, uncovered,


    on 100% power until stock boils, about 5 to 7 minutes.

    2. Stir in sherry and soy sauce. Microwave on 30% power 2 minutes.

    3. Continue with step 2.

    Recipe By : the California Culinary Academy

    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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