Monday, November 8, 2010

Clear Asian Soup

This soup is light and refreshing- a nice start to a multi-course meal, or as part of a lighter meal. It's a very simple soup to make and has a distinctive, though not overpowering flavor.

You'll want to start with a good chicken broth.

One of nice things about this soup is the visual effect. The clear broth is almost like a darkened window through which the additional parts of the soup can be seen.

For this particular soup, I used very thin slices of lemon, grated carrot, thin slices of mushroom, and sliced green onions. Steaming hot broth is poured into each bowl over the vegetables.

If you have a mandoline, it will be much faster and easier to make small, even slices. Just be careful of your fingers.

Other options for garnishes include bean sprouts, thinly sliced celery, corn kernels, tofu, small shrimp, ginger, bell peppers, bok choy, cilantro, and spinach.
Rice noodles or other Asian noodles would also work, depending on how filling you want the soup to be.

Clear Asian Soup
makes 12 cups of soup

3 qt. chicken broth
3 T soy sauce
1/2 c Sherry

Pour chicken broth into a large saucepan. Bring to a boil, turn down the heat, stir in sherry and soy sauce and simmer 5 minutes. Pour the soup over chosen garnishes placed in each bowl.


  1. Sweet! I'm very excited to try this soup. Would I use raw shrimp & let it cook in boiling broth, or would I cook the shrimp first?

  2. Either/or... but I think the shrimp and broth would both have a little extra flavor if the shrimp were cooked in the boiling broth.