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Nutrition Facts
Serving Size 1 (380g) Recipe makes 6 servings The following items or measurements are not included below: 6 slices lemons
Calories 130
Calories from Fat 15		(11%)
Amount Per Serving		%DV
	Total Fat 1.7g	2%
	Saturated Fat 0.4g	2%
	Monounsaturated Fat 0.6g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 25mg		8%
Sodium 1322mg		55%
Potassium 479mg		13%
Total Carbohydrate 6.4g		2%
	Dietary Fiber 0.9g	3%
	Sugars 2.5g
Protein 11.1g		22%
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Elegant Japanese Soup

Recipe #50435 | 27 min | 15 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Bergy
Jan 8, 2003

Be sure to use clear full flavored broth. Personally I like to add the carrots & mushrooms into the bowl of steaming broth without simmering them first , personal preference. This is such an attractive, easy to make, light soup that is just perfect for the start of an Oriental meal or with any meal. Substitute strands of cooked Chicken instead of the seafood. See footnore at bottom of recipe for clarifying broth

SERVES 6 (change servings and units)

Ingredients

6 cups clear chicken broth
2 tablespoons fresh lemon juice
3 tablespoons light soy sauce (or use the Japanese Soy)
5 tablespoons med dry sherry (or Madeira wine)
6 green onions, cleaned,white part with 1 inch of green left on
6 mushrooms, cleaned thinly sliced,stems removed (Use 1" mushrooms)
1/2 cup carrot, thinly sliced on the diagonal (slices apprx 1" across)
6 slices lemons
12 medium prawns
12 small scallops or 6 large scallops, cut in half

Directions

1
Bring your broth to a boil.
2
Add Mushrooms& Carrots simmer for 2 minutes.
3
Add raw prawns& Scallops, simmer until the prawns are just pink.
4
Stir in the lemon juice, Soy& Sherry.
5
Strain the broth into 6 soup bowls and artistically arrange some carrots, mushrooms, 2 prawns, 2 scallops.
6
a slice of lemon and a green onion in each bowl- Serve.
7
N.B ***To clarify Broth:Whisk an egg white into one cup cool broth, Whisk this mixture into the rest of the cooled broth, heat to boiling whisking the entire time. When the broth comes to a boil remove from heat and let it rest 20 minutes. then scoop off the frothy top and you will have beautiful clear broth.

Questions about this recipe?

Featured Reviews for This Recipe

From: Sydney Mike

On Nov 13, 2008

REALLY AN OUTSTANDING SOUP in every way, & enjoyable in the making as well! Used some homemade broth which I clarified as you indicated, & cut the recipe in half as well for 2 of us! Another time I'd like to try it with shredded chicken, but the prawns & scallops were great! Thanks for sharing the recipe! [Tagged, made & reviewed in the Let's Get Souped Up Tag Game]

1 person found this review helpful

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From: Chef #683541

On Dec 10, 2007

I was looking for a the soup Benihana serves before their meals, and this was the closest I found. The broth is amazing! I left out all 3-D materials except the green onions, I added in very thinly sliced button mushrooms right at the end so that they didn't cook too much, and used fried onions sprinkled in to simulate the soup I had been looking for. Excellent and satisfying!

1 person found this review helpful

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From: Wing-Man

On Mar 6, 2006

Excellent recipe. My first try at Japanese soup. I served this with sushi rolls. I only had 4 cups of broth and subbed water for the other 2, also subbed dry red wine for sherry and it was still excellent. Will be making again.

3 people found this review helpful

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From: aronsinvest

On Apr 1, 2009

Very nice soup. I added tofu as well. I of couse had to pour myself a glass of sherry too. Great!

1 person found this review helpful

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