This classic Hibachi restaurant favorite is a light and healthy soup to soothe the soul.
Instructions:
1.) 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.
2.) 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.
3.) Use a skimmer to remove the vegetables from the broth. Taste, then salt as needed.
4.) 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.
*You can also add soy sauce to taste to deepen the flavor.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1193g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 2146 | ||
Calories from Fat: 1340 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 148.9g | 199 % | |
Saturated Fat 42.5g | 212 % | |
Monounsaturated Fat 61.6g | ||
Polyunsanturated Fat 32.1g | ||
Cholesterol 736mg | 226 % | |
Sodium 856.5mg | 30 % | |
Potassium 2058.3mg | 54 % | |
Total Carbohydrate 5.4g | 2 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 4.6g | ||
Protein 184.2g | 263 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2146
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