Recipe - Japanese Clear Soup

4 cup Homemade chicken stock
4 tablespoon Dry sherry
2 tablespoon Soy sauce
GARNISHES:
1 Block
4 Mushrooms thinly cut or sliced up
1 Green onion finely
Chopped
One half Carrot shredded
One half Lemon thinly cut or sliced up
Tofu 5 cubes per serving

1. In a large saucepan bring chicken stock to a simmer. Stir in sherry and
soy sauce. Simmer several minutes.

2. Arrange your choice of garnishes in small bowls to pass at the table.
Ladle broth into soup bowls and serve. Microwave Version

1. Place chicken stock in a deep 2quart casserole. Microwave, uncovered,
on 100% power until stock boils, about 5 to 7 minutes.

2. Stir in sherry and soy sauce. Microwave on 30% power 2 minutes.

3. Continue with step 2.

Recipe By : the California Culinary Academy

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip