Go Back

Clear Soup

A light, aromatic broth with deep umami flavor from ginger, garlic, and shiitake mushrooms. Perfect as an elegant starter or light meal that's ready in under an hour with simple, everyday ingredients.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Appetizer, Soups and Stews
Cuisine: Asian
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 8 cups water
  • 2 cups chicken or vegetable stock low-sodium
  • 2- inch piece fresh ginger sliced
  • 4 garlic cloves smashed
  • 3 to 4 dried shiitake mushrooms
  • 2 tablespoons soy sauce
  • 1 teaspoon salt or to taste
  • 1/4 teaspoon white pepper
  • 2 scallions chopped
  • Fresh cilantro optional, for garnish

Equipment

  • Large pot (at least 3-quart capacity)
  • Wooden spoon or silicone spatula
  • slotted spoon
  • Fine-mesh strainer or cheesecloth
  • Cutting board and sharp knife
  • Measuring spoons and cups
  • Serving bowls

Method
 

  1. Slice ginger into thin rounds without peeling. Smash garlic cloves with the side of your knife to release oils.
  2. Heat pot over medium heat and add dried shiitake mushrooms. Toast for 2 to 3 minutes, shaking occasionally.
  3. Pour 8 cups water and 2 cups stock into the pot with toasted mushrooms. Bring to a rolling boil over medium-high heat, about 5 to 7 minutes.
  4. Once boiling, add sliced ginger and smashed garlic. Use slotted spoon to skim away any gray or white foam from the surface for 2 to 3 minutes.
  5. Lower heat to medium-low to maintain a gentle simmer with just a few bubbles breaking the surface.
  6. Let broth simmer undisturbed for 25 to 30 minutes until ginger, garlic, and mushrooms fully release their flavors.
  7. Stir in 2 tablespoons soy sauce and 1/4 teaspoon white pepper. Taste and adjust seasoning with more soy sauce or salt as needed.
  8. Pour broth through fine-mesh strainer lined with cheesecloth into a clean pot or bowl, discarding the solids.
  9. Ladle hot broth into bowls and top with chopped scallions and fresh cilantro if desired. Serve immediately while steaming hot.

Notes

Never let your broth boil aggressively after adding aromatics; a gentle simmer extracts flavor while keeping the liquid crystal clear. Use low-sodium stock to control final salt level. Store cooled broth in airtight containers for up to 4 days in refrigerator or freeze for up to 3 months. Add fresh garnishes only when serving.