Clear Soup Recipe

Prepare and fry onions

Heat a small, heavy-bottomed skillet over medium heat. Add 3 tbs neutral oil and let it warm until shimmering but not smoking. Add the thinly sliced yellow onion in an even layer. Fry, stirring frequently, for 6–10 minutes until the edges turn golden brown and the slices crisp. Reduce heat if onions brown too quickly. Once crisp and golden, sprinkle 1 tsp salt, remove with a slotted spoon to a paper-towel–lined plate to drain and cool. Keep aside for garnish.

Prep vegetables

Wipe or gently rinse the mushrooms, trim stems and slice them 1/4-inch thick (about 8 oz total). Peel the shallot and slice thinly. Trim scallions, reserving the white parts and thinly slicing the green tops on a bias for garnish; separate whites and greens.

Build the broth

In a medium pot, combine 6 cups chicken broth and 1 cup water. Add 1 tbs thinly sliced fresh ginger and 1 crushed garlic clove. Bring to a gentle simmer over medium heat.

Simmer with aromatics

Add the sliced mushrooms and the sliced shallot and the reserved scallion whites to the simmering broth. Reduce heat to low and simmer gently, uncovered, for 10–12 minutes until mushrooms are tender and broth is fragrant.

Season and finish

Season the broth with 1 tsp kosher salt (adjust to taste) and 1 tsp white pepper. Stir in 1 tsp light soy sauce and 1 tsp sesame oil. Taste and adjust seasoning if needed. Remove and discard the ginger slices and garlic clove if desired for a clearer presentation.

Ladle the hot clear soup into bowls, distributing mushrooms and shallot evenly. Top each bowl with a small handful of crisp fried onions and a sprinkle of sliced scallion greens. If using, add 1–2 tsp chopped fresh cilantro per bowl. Serve immediately.