Clear Japanese Chicken And Mushroom Soup Recipes

JAPANESE CHICKEN AND MUSHROOM SOUP

Steps:

• FOR THE CHICKEN BROTH: Place all the ingredients in a saucepan and bring to the boil.
• Cover and simmer over low heat for 1 hour.
• Cool and strain through a very fine sieve to make as clear a broth as possible.
• Cover and refrigerate.
• Remove all particles of fat that settle on top.
• Yield: 8 cups.
• FOR THE CHICKEN AND MUSHROOM SOUP: Cut chicken breast into long slivers.
• Place in a bowl.
• Pour sake on top and marinate 30 to 40 minutes.
• Cut the mushrooms into small quarters.
• You may add one imported dried mushroom for more flavour if you wish.
• Drain the chicken, reserving the sake.
• Roll each piece of chicken in rice flour or cornstarch.
• Drop into a saucepan of boiling water and poach 10 minutes.
• Remove with a slotted spoon and set aside.
• Bring the chicken broth to the boil, add the reserved sake and taste for salt.
• Add mushrooms and simmer 5 minutes.
• Add the chicken pieces.
• To serve, place a few pieces of chicken and some mushrooms in individual bowls, then fill the bowl with broth.
• Top with a paper-thin slice of lime or lemon.
• Serves 6.
• *If you don't have chicken bones then use altogether for the chicken broth 3 pounds of chicken wings.
• Madame Benoit's World of Food.

HIBACHI JAPANESE CLEAR SOUP

Steps:

• Chop vegetables into 1 inch pieces.
• In a large stockpot, heat oil over medium-high heat. Add vegetables and sear to caramelize the outside. Be careful not to burn the garlic.
• Add both broths and water to the pot and bring to a boil.
• Reduce heat and simmer 1 hour.
• Use a slotted spoon to remove veggies.
• Serve with thinly sliced mushroom and chopped green onion.