Clear Soup Recipe

Okay, so I’m obsessed with this clear soup. I used to think clear soup was, like, boring hospital food, but I was SO wrong. I stumbled across a version of this at a tiny ramen shop and it totally changed my mind.

What makes this special? It’s surprisingly flavorful, even though it looks simple. The key is searing the veggies first to get that deep, caramelized flavor. It’s honestly a game-changer.

Also, it’s super versatile. You can add different veggies, noodles, or even some shredded chicken if you’re feeling fancy. I usually keep it simple, though. It’s perfect for when you’re feeling a little under the weather or just want something light and comforting.

What You’ll Need

• 2 teaspoons sesame oil (or peanut oil)
• 8 cups chicken broth
• 4 cups beef broth
• 4 cups water
• 1 large sweet onion, peeled and cut into wedges
• 6 cloves garlic, peeled and smashed
• 2 large carrots, cut into chunks
• 2 inch piece fresh ginger, sliced
• 4 whole scallions, chopped
• 10 button mushrooms, sliced thin
• salt

Steps

1. Place a large 8-quart stock pot over medium-high heat. Add the oil and place the onion, garlic, carrots, and ginger in the pot. Sear the veggies on all sides to caramelize, making sure not to burn the garlic (took me a few tries to get this right).
2. Pour in the chicken broth, beef broth, and water. Bring to a boil. Lower the heat to a low boil and simmer for at least one hour. Sometimes I let it go even longer if I have the time.
3. Use a skimmer to remove the vegetables from the broth. Honestly, I’ve skipped this step when I’m lazy and it’s still good.
4. Taste, then salt as needed.
5. To serve: ladle hot broth into bowls and sprinkle chopped scallion and sliced mushrooms over the top.

Substitutions That Actually Work

• Vegetable broth instead of chicken or beef for a vegetarian version.
• I’ve used other oils like grapeseed or avocado oil and it works fine.
• Throw in some other veggies you have on hand! Celery, bok choy, or even spinach would be good.

Making It Diabetes-Friendly

• Just watch the sodium content in the broth. You can use low-sodium versions or even make your own broth.

Tips & Storage

• This soup keeps in the fridge for a few days and is honestly even better the next day. I just reheat it gently on the stovetop. You can freeze it too!
• Don’t overcrowd the pot when you’re searing the veggies. You want them to caramelize, not steam.
• If you want a richer flavor, you can roast the veggies in the oven before adding them to the broth. It’s extra work, but worth it if you have the time.