Japanese Clear Soup

Photo: flickr user Dina Middin

Ingredients

4 tablespoons Dry sherry

2 tablespoons Soy sauce

4 Mushrooms -- thinly sliced

1 Green onion -- finely

Chopped

1/2 Carrot -- shredded

1/2 Lemon -- thinly sliced

Tofu -- 5 cubes per serving

1. In a large saucepan bring chicken stock to a boil. Stir in sherry and soy sauce. Reduce heat and 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.

4.0 servings

Sunday, December 13, 2009 - 10:08pm

Anonymous