Recipe: Clear Onion Soup with Crunchies, Japanese Onion Soup, Clear Japanese Soup

CLEAR ONION SOUP WITH CRUNCHIES

Boil, covered for about 30 minutes:
2 cans chicken broth
2 cans beef broth
one whole celery stalk
one whole carrot
one med chopped onion
2 cloves crushed garlic

Strain and save only the clear broth.
Serve with thinly sliced mushrooms, a few chopped green onions and crunchies* (or store bought noodles like chow mein).

*Crunchies = fried bits of tempura.

NOTE: I have not tried these recipes. You may want to try the dried onions they sell in Asian stores for the topping instead of bits of tempura batter. My daughter loves this soup too but I haven't had time to try any of these recipes yet.

JAPANESE ONION SOUP
Yield: 6 Servings

1 chicken bone
1 onion, diced finely
1/2 carrot, sliced
1 beef bone
1/4 stalk of celery
1/4 piece garlic, smashed
2 qt water

Boil the above for 45 minutes. Strain through cheesecloth or a soft napkin and use only the broth. A beef soup base can be used for added flavor. Add salt to taste.

CLEAR JAPANESE SOUP
Yield: 6 servings

1 1/2 qt chicken broth
1/3 c dry sherry
4 1/2 tsp soy sauce
1 thinly sliced lemon

GARNISHES:
6 sliced fresh mushrooms
2 green onions and tops sliced diagonally
1 very thinly sliced carrot

Bring broth to simmer in large saucepan. Add sherry and soy sauce; simmer 2 to 3 minutes. Ladle soup into small bowls; float a lemon slice in each bowl. Arrange garnishes on tray and add to soup as desired.

Hope one of these fits the bill!