Hibachi Broth

A clear broth from my favorite Japanese Steakhouse, but with turkey

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Prep Time 15

Cook Time 45

Total Time 1

Course Appetizer, Soup, Stew

Cuisine American

Servings

Calories 158 kcal

Equipment

1 Stock Pot

Ingredients

12 ea Mushrooms Washed, sliced thinly
1 tbsp Sesame Oil Toasted is nice
8 cups Turkey Stock 2 Quarts
1/4 Cup Soy Sauce Low Sodium
1 ea Onion Peeled, Halved, root intact
4 cloves Garlic Peeled, sliced
2 Inch Ginger Peeled, sliced thin
4 ea Scallions Washed, sliced thinly
1 bunch Parsley Washed, minced
1 large Carrot Peeled, Sliced
1 rib Celery Washed, Sliced
2 tsp Garlic Powder

Instructions

Bring the oil to a shimmer in a medium stockpot over medium-high heat.
Saute the garlic and halved onion in oil for 2 minutes; add the mushrooms to get the flavors on the outside and saute for one more minute.
Add the carrot and celery, garlic powder, and ginger.
Add the stock, bring the pot to a boil, and simmer for 45 minutes on low
Strain the broth, and reserve the mushrooms
Return the broth to the pot, and add the soy.
Taste, season, and balance the flavor.
Ladle into bowls served with the reserved mushrooms, chopped parsley, and green onions.

Notes

Some pump-it-up options:

For a heartier soup, add cooked rice or puree the cooked vegetables, thence add to the broth.

One can add cooked shrimp (maybe from the shrimp ring appetizer), or other cooked shellfish.

Nutrition

Calories: 158kcalCarbohydrates: 16gProtein: 10gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 9mgSodium: 1011mgPotassium: 498mgFiber: 1gSugar: 6gVitamin A: 2851IUVitamin C: 15mgCalcium: 36mgIron: 2mg

Keyword Broth, Mushroom, Soup, Steakhouse