Japanese Steakhouse Mushroom Soup Recipe


Often referred to as clear Japanese soup in restaurants. I just love the taste of this. Mine has a little more flavor of soy, ginger and garlic. A great tasting soup with lots of mushrooms in it. If you like this soup it isn't exactly the same as those steakhouses but sure to satisfy in a pinch. Very easy to make and takes no time.

Japanese Steakhouse Mushroom Soup Recipe

8 thinly sliced mushrooms preferably shiitake
1 cup thinly sliced portobello mushrooms
6 cups chicken broth
2 cups beef broth
1/4 cup soy sauce
1 onion cleaned and cut in half
2 cloves whole garlic cleaned
whole carrots and 3 stalks celery
1 tablespoon large piece for flavor of ginger
3 tablespoons chopped parsley

Place all vegetables in the pot and simmer for 45 minutes on low. Strain all the vegetables out that you don't want to eat with a strainer spoon ( I remove the celery and ginger onion and garlic). Ladle into bowls served with chopped green onions. 

Note:  If making your own chicken stock use chicken breasts and boil until all the foam at the top is gone and been removed. Use chicken for another meal.

1 comment:

Channon said...

Thanks so much for posting this. When I make Hibachi at home, we often yearn for a bowl of this rich, nourishing broth to start our meal. I think you are really on to something here! Thank you