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Japanese Clear Soup


  • Author: Michelle
  • Yield: 3 servings 1x

Ingredients

Units Scale
  • 1 tbsp sesame oil (sub coconut oil for AIP)
  • 1 1/2 cup carrots, chopped
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 thumb ginger, minced
  • Salt and pepper (omit pepper for AIP)
  • 2 tbsp coconut aminos
  • 4 cups chicken broth
  • 3 cups beef broth
  • 8 oz button mushrooms, thinly sliced
  • 4 scallions, chopped

Instructions

  1. Begin preparing the broth in a large pot by heating the sesame oil over medium heat. Add the carrots, onion, ginger, garlic, salt, and pepper and saute for 8-10 minutes to allow the vegetables to soften.
  2. Pour the coconut aminos and broth over the vegetables and stir to combine. Bring to a boil and reduce to a simmer. Cover for an hour, stirring often.
  3. Carefully strain the vegetables from the broth and set aside, leaving a clear broth.
  4. Add the mushrooms and scallion and stir to combine. Simmer on low for 5-8 minutes to let the mushrooms soften.
  5. Ladle the soup into bowls and serve warm.

Nutrition

  • Serving Size: 1 serving
  • Calories: 156
  • Fat: 5.9g
  • Carbohydrates: 20.4g
  • Fiber: 3.7g
  • Protein: 8.4g