Japanese Soup

Japanese Soup


Makes 6 to 8 servings.


6 cups chicken stock

¼ cup dry sherry

1½ 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


Bring stock to simmer in uncovered wok at 225°F. Stir in sherry and soy sauce; simmer 5 minutes.

Add remaining ingredients; bring to a boil; simmer 5 minutes. Serve immediately.

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