Japanese Soup

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  1. 2 c canned beef broth, low sodium
  2. 8 c canned chicken broth, low sodium
  3. 1 large carrot, coarsley chopped
  4. 1 medium onion, chopped
  5. 2 garlic cloves, crushed
  6. 2 green onion, thinly sliced
  7. 4 mushrooms thinly sliced
  8. 1 t Durkee fried onions, canned


  1. Combine beef broth and chicken broth in a pot.
  2. Add carrot, onion and garlic.
  3. Bring to a boil, lower heat and simmer for 30 minutes.
  4. Discard the carrot, onion and garlic and strain the soup through a strainer lined with a wet paper towel.
  5. Place a small amount of each of the green onions, mushrooms and French fried onions in serving bowls and ladle the broth over them.
  6. Serve.

Picture of Recipe

Japanese Soup - Picture of Recipe
Serves: 8-10
Course: Soup/Stew/Chili
Type of Food: Soup
Ethnicity/Origin: Japanese,Asian
Key Ingredient: Mushrooms,Carrots
Difficulty: 1 - Easy
Make Ahead: Yes, partial
Prep Method: Stovetop
Themes/Holidays: Hibachi

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