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.

1 comment

  1. 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

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