Japanese Soup Stock Food

JAPANESE SOUP STOCK

Japanese Soup Stock image

Categories Soup/Stew Quick & Easy Boil Gourmet

Yield Makes about 4 1/2 cups

Number Of Ingredients 5

Ingredients

1 (5- to 6-inch) piecekombu (dried kelp)
5 cups cold water
2 (5-g) packages katsuo bushi (dried bonito flakes; 1 cup)
Special Equipment
cheesecloth

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

Elegant Japanese Soup image

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

Ingredients

6 cups clear chicken broth
2 tablespoons fresh lemon juice
3 tablespoons light soy sauce (or use the Japanese Soy)
5 tablespoons med dry sherry (or Madeira wine)
6 green onions, cleaned,white part with 1 inch of green left on
6 mushrooms, cleaned thinly sliced,stems removed (Use 1" mushrooms)
1/2 cup carrot, thinly sliced on the diagonal (slices apprx 1" across)
6 slices lemons
12 medium prawns
12 small scallops or 6 large scallops, cut in half

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

Miyabi Japanese Onion Soup image

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

Ingredients

3 cups beef broth
7 cups chicken broth
1 large carrot
1 medium onion, chopped
2 garlic cloves, crushed
1 green onion, thinly sliced
1 mushroom, thinly sliced
1 tablespoon Durkee onions

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)

Dashi (Japanese Sea Stock) image

Kombu comes packaged in dried lengths that are most easily cut with scissors. Dashi (Japanese Sea Stock) Active time: 5 min Start to finish: 10 min

Categories Soup/Stew Spring Gourmet

Yield Makes about 6 cups

Number Of Ingredients 3

Ingredients

6 cups cold water
1 oz (30 grams) kombu (dried kelp), about 20 square inches
2 (5-gram) packages katsuo bushi (dried bonito flakes), about 1 cup

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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