Thursdays Are For Cooking…

We’re still getting hit with hot muggy weather in my AO, which is probably true for most of the rest of you. No, I have not yet seen Comet Neowise, but I do wonder what things will be like when it returns in 6800 years. An interesting side note is that comets were considered portents of doom in the Olden Times.

However, we must carry on, and in view of the fact that some of our members have been having rough time and need some sympathy and possibly special stuff, I went hunting for clear broth soup that is quick and easy to fix, and found it.  It does use button mushrooms as an ingredient, so if you’re allergic to mushrooms, then use an alternative ingredient such as croutons.

This one comes from A Spicy Perspective, a cooking blog by Sommer Collier.  https://www.aspicyperspective.com/japanese-clear-soup-recipe/

Ms. Collier has several clear soup recipes at the link, which will fit in perfectly if you are told that you have to stick with clear liquids for a while. There is at that link a clear soup recipe for onion soup in addition to the recipe below. When the hot weather finally stops tormenting me here on the hilltop. I will be taking the time to prepare things like this.

And in case anyone is wondering, the long range forecast for September onward in the Old Farmers Almanac is for below average temperatures, except for Florida, which will still be a hot spot.

Japanese Clear Soup Recipe

prep time: 5 MINUTES

cook time: 1 HOUR 5 MINUTES

total time: 1 HOUR 10 MINUTES

This classic Hibachi restaurant favorite is a light and healthy soup to soothe the soul.

servings: 10 cups

Ingredients:

US Customary – Metric

2 teaspoons sesame oil (or peanut oil)

8 cups chicken broth

4 cups beef broth

4 cups water

1 large sweet onion, peeled and cut into wedges

3 cloves garlic, peeled and smashed

2 large carrots, cut into chunks

2 inch piece fresh ginger, sliced   (N.B.: go easy on the ginger if you don’t like hot stuff.)

4 whole scallions, chopped

10 button mushrooms, sliced thin

salt  (Ms. Collier does not provide an amount, but I will advise that you use it sparingly.)

Instructions:

Place a large 8-quart stock pot over medium-high heat. Add the oil and place the onion, garlic, carrots, and ginger in the pot. Sear the veggies on all sides to caramelize, making sure not to burn the garlic.

Pour in the chicken broth, beef broth, and water. Bring to a boil. Lower the heat to a low boil and simmer for at least one hour.

Use a skimmer to remove the vegetables from the broth. Taste, then salt as needed.

To serve: ladle hot broth into bowls and sprinkle chopped scallion and sliced mushrooms over the top.

Notes:

In restaurants, this soup is made several days in advance to allow the flavors to deepen. It’s not only a great leftover; it actually tastes better on the second day. If you have time, make it ahead, then rewarm the soup before adding the scallions and mushrooms.

 

Category: Cooking, Economy