Post by carnation037 on Nov 11, 2002 21:15:29 GMT -6
This clear soup is the basis of many Japanese dishes.
By thinly slicing just a few basic ingredients like lemon or mushroom, and then
steeping them in this broth you are not only making something delicious, but
something very beautiful as well.
Good with just a few hot red pepper slices and scallion for when you feel a cold coming on...very therapeutic!
Clear Japanese Soup
1 1/2 qrt. chicken broth (preferably homemade)
4 tsp. soy sauce
1 dash tabasco
1 very thinly sliced carrot
12 thinly sliced white button mushroom
1 scallion, thinly sliced
1 egg white
juice of 1 lemon
In a stock pot, bring the broth to a simmer, add the remaining ingredients
and cook at a low boil until the carrots are cooked to your liking.
As these are the densest ingredients they will take the longest time to cook.
For the clearest broth, strain and reserve the solid ingredients.
Crack an egg white into the simmering broth, and then skim the cooked egg
white from the broth.
Return the solid ingredients to the broth and serve.
By thinly slicing just a few basic ingredients like lemon or mushroom, and then
steeping them in this broth you are not only making something delicious, but
something very beautiful as well.
Good with just a few hot red pepper slices and scallion for when you feel a cold coming on...very therapeutic!
Clear Japanese Soup
1 1/2 qrt. chicken broth (preferably homemade)
4 tsp. soy sauce
1 dash tabasco
1 very thinly sliced carrot
12 thinly sliced white button mushroom
1 scallion, thinly sliced
1 egg white
juice of 1 lemon
In a stock pot, bring the broth to a simmer, add the remaining ingredients
and cook at a low boil until the carrots are cooked to your liking.
As these are the densest ingredients they will take the longest time to cook.
For the clearest broth, strain and reserve the solid ingredients.
Crack an egg white into the simmering broth, and then skim the cooked egg
white from the broth.
Return the solid ingredients to the broth and serve.