Japanese Clear Soup

Japanese Clear Soup

Japanese Clear Soup

By Foodista.com – The Cooking Encyclopedia Everyone Can Edit
45 minutes

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Details
  • Servings:   4
  • Calories:   201
  • Protein:   17g
  •  
  • Fiber:   2g
  • Sugar:   6g
  • Carb Total:   13g
  •  
  • Saturated:   2g
  • Fat Total:   8g
  •  
  • Vegetarian:   True
  • Dairy-Free:   True
  • Gluten-Free:   True
  • Weight Watchers:   5 Points
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Cuisine
  • Japanese
  • Asian
  • lunch
  • soup
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 1/2 Carrot -- shredded
  • 4 cups Homemade chicken stock
  • 4 tablespoons Dry sherry
  • 1 Green onion -- finely
  • 1/2 Lemon -- thinly sliced
  • 4 Mushrooms -- thinly sliced
  • 2 tablespoons Soy sauce
  • 1 Block Firm Tofu
  • Tofu -- 5 cubes per serving
Instructions

In a large saucepan bring chicken stock to a boil. Stir in sherry and soy sauce. Reduce heat and simmer several minutes.

Arrange your choice of garnishes in small bowls to pass at the table.Ladle broth into soup bowls and serve. Microwave Version

Place chicken stock in a deep 2-quart casserole. Microwave, uncovered, on 100%% power until stock boils, about 5 to 7 minutes.

Stir in sherry and soy sauce. Microwave on 30%% power 2 minutes.

Continue with step 2.

View original preparation instructions

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