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Japanese Clear Broth Soup

Soups are easy to digest, nourishing and endlessly changing.  The trick is to know a few simple base recipes and then learn to vary them for your liking or needs.  This Japanese Clear Broth soup is family favorite and one that Clara makes often for herself at college. It’s so simple and adaptable.  I also use this recipe as a part of a gentle spring  or autumn cleanse, or to treat those who are weak or ill.  Use fewer ingredients and keep the recipe simpler if you are fighting illness or have very weakened digestion. It’s beautiful for breakfast too!

Japanese Clear Broth Soup
[1]
Print Recipe
Servings Prep Time
4 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
10 minutes
Japanese Clear Broth Soup
[1]
Print Recipe
Servings Prep Time
4 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. Place stock in large pan and bring to a boil. Stir in sake and tarmari sauce. Reduce heat and simmer for 2 minutes. Add mushroom and carrots and simmer 2 minutes more. Ladle soup into small bowls and serve as excellent start for the day. Feel free to vary the recipe by adding in seasonal vegetables like snap peas.
Recipe Notes

 

Energetics: Nourishing, warming and tonifying. The chicken stock nourishes the Stomach and Spleen.

Seasons: Spring, Summer and Autumn

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