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!
Servings: 4 Prep Time: 10 mins Cook time: 10 mins
Ingredients
4 cups vegetable or chicken broth
1/2 cup sake
1 Tbsp tamari sauce
4 shiitake mushrooms cleaned and thinly sliced
1 small carrot cleaned and thinly sliced
chives or spring onions
1 celery stock thinly sliced
cooked rice or rice noodles (optional)
snow peas (optional)
1/2 cup firm tofu (optional)
Instructions
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.
Add cooked noodles or rice, tofu, and snow peas to warmed bowl. Ladle soup into small bowls and serve as excellent start for the day.
Recipe Notes
Energetics: Nourishing, warming and tonifying. The chicken stock nourishes the Stomach and Spleen.
Seasons: Spring, Summer and Autumn
