Japanese Steakhouse Mushroom Soup Recipe
Sunday, February 15, 2015
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.
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.
Posted by claudia lamascolo at 5:05:00 AM
Hi I'm Claudia, I blog about my family recipes some over 100 years old and Italian American foods. I am an author of a cookbook dedicated to my mom.