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Japanese Soup - West Bend

Japanese Soup

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Full Recipe Details


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

Cooking Process

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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