Japanese Soup Stock Food
JAPANESE SOUP STOCK
Steps:
- Wipe any sand or salt from kombu with a dampened cloth. Bring kombu and water just to a boil in a 3-quart saucepan over high heat. Remove kombu with tongs and reserve for another use.
- Sprinkle katsuo bushi over liquid and remove pan from heat. Let stand 3 minutes, then pour through a cheesecloth-lined sieve into a bowl.
ELEGANT JAPANESE SOUP
Be sure to use clear full flavored broth. Personally I like to add the carrots & mushrooms into the bowl of steaming broth without simmering them first , personal preference. This is such an attractive, easy to make, light soup that is just perfect for the start of an Oriental meal or with any meal. Substitute strands of cooked Chicken instead of the seafood. See footnore at bottom of recipe for clarifying broth
Provided by Bergy
Categories Lunch/Snacks
Time 27m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Bring your broth to a boil.
- Add Mushrooms& Carrots simmer for 2 minutes.
- Add raw prawns& Scallops, simmer until the prawns are just pink.
- Stir in the lemon juice, Soy& Sherry.
- Strain the broth into 6 soup bowls and artistically arrange some carrots, mushrooms, 2 prawns, 2 scallops.
- a slice of lemon and a green onion in each bowl- Serve.
- N.B ***To clarify Broth:Whisk an egg white into one cup cool broth, Whisk this mixture into the rest of the cooled broth, heat to boiling whisking the entire time. When the broth comes to a boil remove from heat and let it rest 20 minutes. then scoop off the frothy top and you will have beautiful clear broth.
Nutrition Facts : Calories 87.7, Fat 1.7, SaturatedFat 0.4, Cholesterol 18, Sodium 1375.8, Carbohydrate 6, Fiber 1.1, Sugar 2.5, Protein 10
MIYABI JAPANESE ONION SOUP
I am trying to duplicate the clear broth soup that is served at "Miyabi" - our local Japanese steakhouse. Our whole family loves this soup!
Provided by TP4883
Categories < 60 Mins
Time 35m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Combine beef and chicken stock in a pot.
- Add carrot, onion and garlic.
- Bring to a boil, lower heat, cover pot and simmer for 30 minutes.
- Discard the carrot, onion and garlic and strain the soup through cheesecloth.
- Place a small amount of each of the green onions, mushrooms and french fried onions in serving bowls and ladle the broth over them. Serve.
DASHI (JAPANESE SEA STOCK)
Steps:
- Bring cold water and kombu just to a boil in a large saucepan over high heat. Remove from heat and remove kombu (saving it for pickled Napa cabbage ). Sprinkle katsuo bushi over liquid; let stand 3 minutes and, if necessary, stir to make katsuo bushi sink. Pour through a cheesecloth-lined sieve or a coffee filter into a bowl. Reserve katsuo bushi for rice with soy-glazed bonito flakes and sesame seeds .
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