Japanese Clear Soup
By: Anonymous
Published: Sunday, December 13, 2009 - 10:08pm

Ingredients




4 cups Homemade chicken stock
4 tablespoons Dry sherry
2 tablespoons Soy sauce
1 Block Firm Tofu
4 Mushrooms -- thinly sliced
1 Green onion -- finely
Chopped
1/2 Carrot -- shredded
1/2 Lemon -- thinly sliced
Tofu -- 5 cubes per serving

Preparation

1 1. In a large saucepan bring chicken stock to a boil. Stir in sherry and soy sauce. Reduce heat and simmer several minutes. 2 2. Arrange your choice of garnishes in small bowls to pass at the table. 3 Ladle broth into soup bowls and serve.  4 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. 5 2. Stir in sherry and soy sauce. Microwave on 30%% power 2 minutes. 6 3. Continue with step 2.