Clear Soup Recipe

Prepare onions

Separate onion into very thin slices (use a sharp knife or mandoline). Toss slices with the 2 tsp flour and 1 tsp fine sea salt until evenly coated. This helps them crisp and brown evenly.

Fry onions

In a small saucepan or skillet deep enough for frying, heat 1 cup neutral oil over medium-high heat until it reaches 350°F (175°C) or a small piece of onion sizzles immediately. Fry the coated onion slices in batches so they aren't crowded, stirring gently, until golden brown and crisp, about 1–2 minutes per batch. Use a slotted spoon to transfer to a paper-towel-lined plate to drain. Let cool; they will crisp further.

Rehydrate dried mushrooms

If using dried shiitake, place them in 1 cup hot water from the kettle and soak 15–20 minutes until pliable. Reserve soaking liquid by straining it through a fine sieve or paper towel to remove grit; add reserved liquid to the broth later.

Simmer aromatics

In a medium saucepan, combine 6 cups chicken or vegetable broth, 1 cup water, sliced ginger, smashed garlic, and the rehydrated shiitake (or the fresh shiitake if using). Bring to a gentle simmer over medium heat, then reduce to low. Simmer uncovered for 12–15 minutes to allow the aromatics to infuse the broth.

Season broth

After simmering, remove and discard the ginger slices and garlic pieces if you prefer a clear broth. Stir in 1 tbsp light soy sauce, 1 tsp kosher salt (adjust later to taste), and 1 tsp white pepper. Taste and adjust seasoning—add up to another 1/2 tsp salt if needed. Keep the broth at a low simmer.

Add mushrooms and tofu

Add the thinly sliced cremini/button mushrooms and trimmed enoki mushrooms to the simmering broth. If using tofu, gently slide the 1/2-inch cubes into the broth now. Simmer just until mushrooms are tender and tofu warmed through, about 3–4 minutes—do not overcook to keep broth clear.

Add aromatics

Stir in the white parts of the green onions and simmer 30 seconds more to soften slightly. Turn off heat and stir in 1 tsp sesame oil and 1 tsp rice vinegar for brightness. If you want a touch of heat, add 1 tsp chili oil now (optional).

Ladle the clear broth with mushrooms and tofu into warmed bowls. Sprinkle a generous pinch of the sliced green onion greens over each bowl. Finish each serving with a small handful of the crispy fried onions so they stay crunchy on top. Serve immediately.