This soup reminds me of the free soup you get in food courts on malls back home in the Philippines where every viand and rice will accompany a clear broth with a small amount of chopped spring onions, most of the time they were not good but there are times that you hit the jackpot. I remember when my friends and I have a serving of this we were asking each other what was it made of as you can’t decipher whether its beef, pork or chicken stock so we end up jokingly saying that it’s made out of boiled soiled socks.
Our soup for today is not made from soiled socks but made out of meat broth infused with onions and mushrooms or what the Japanese calls, miyabi. This simple clear broth is a mainstay on Japanese steakhouses where it is usually made from a mix of beef and chicken stock with vegetables like carrots, lots of onions and mushrooms. With the similar purpose like my story above of accompanying the main dish.
It may look simple but you won’t believe this soup packs a punch, its so umami filled the time I am writing this I am starting to salivate just by the thought of it.
- 1 dozen farmers brown mushrooms, thinly sliced
- 6 cups chicken broth
- 4 cups beef broth
- 1 large carrot, roughly chopped
- 1 large onion, chopped
- 4 cloves garlic, smashed
- 1 spring onion, thinly sliced
- crispy fried shallots
- In a pot combine chicken broth, beef broth, carrots, onion and garlic. Bring to a boil then simmer for 30 minutes.
- Discard the solids using a fine sieve or a cheesecloth to have a clear broth. Add the mushrooms and simmer for 10 more minutes.
- Turn heat off then serve topped with spring onions and crispy fried shallots.