Recipes

Japanese Soup

  • 6 cups chicken stock
  • ¼ cup dry sherry
  • 1 ½ tablespoons soy sauce
  • 6 to 8 fresh mushrooms, wiped clean and thinly sliced
  • 1 teaspoon lemon juice
  • 6 green onions, cut in ½ inch diagonal slices
  • 1 small carrot, pared and cut in thin diagonal slices
  • ¼ pound tiny shelled shrimp, optional
  1. Bring stock to simmer in uncovered wok at 2125° Stir in sherry and soy sauce; simmer 5 minutes;
  2. Add remaining ingredients; bring to a boil; simmer 5 minutes. Serve immediately.
    Makes 6 to 8 servings.