Ingredients
Scale
- 4 cups dashi, chicken, or beef broth
- 1 carrot, thinly sliced
- 1/2 cup mushrooms (shiitake or button), sliced
- 1/4 cup onion or green onion, sliced
- 1 celery stalk, chopped (optional)
- 1–2 tsp soy sauce
- Salt and black pepper, to taste
- Optional protein: thinly sliced beef, tofu cubes, or poached chicken
- 2 tbsp chopped green onions, for garnish
Instructions
- In a large pot, bring 4 cups of broth (dashi, chicken, or beef) to a gentle boil. Skim off any foam to keep the soup clear.
- Stir in sliced carrots, mushrooms, onions, and celery. Simmer for about 10 minutes until tender.
- Add soy sauce, salt, and pepper to taste. Keep flavors light and balanced.
- If using beef slices, tofu, or chicken, add to the simmering broth and cook for 2–3 minutes until heated through.
- Ladle soup into bowls and garnish with chopped green onions. Serve hot.
Notes
Use fresh, high-quality ingredients for the best flavor. Adjust seasoning to taste; balance is key for a clear soup.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Simmering
- Cuisine: Japanese
- Diet: Vegetarian (if using vegetable broth and omitting meat)
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 600mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg