Clear Japanese Onion Soup

Instructions

1. Prepare the dashi
   If using homemade dashi, prepare according to your recipe. If using instant dashi or chicken broth, bring to a gentle simmer in a large pot over medium heat. Skim off any foam that rises to the surface.
2. Sauté the aromatics
   In a separate pan, heat sesame oil over medium heat. Add the yellow onions, white parts of green onions, garlic, and ginger. Sauté until the onions are translucent but not browned, about 5-7 minutes.
3. Combine and simmer
   Add the sautéed aromatics, soy sauce, mirin, sake (if using), shiitake mushrooms, and carrot to the simmering broth. Reduce heat to low and simmer gently for 30 minutes to allow flavors to meld. Skim occasionally to keep the broth clear.
4. Strain the broth
   Strain the soup through a fine-mesh sieve lined with cheesecloth into another pot. Press gently on the solids to extract maximum flavor. Discard solids or reserve some mushrooms and carrots for garnish if desired.
5. Adjust seasoning
   Return the strained broth to low heat. Taste and adjust seasoning with additional soy sauce if needed. The soup should have a delicate, balanced flavor—not too salty or overpowering.
6. Serve
   Ladle the hot soup into small bowls. Garnish with the sliced green parts of the green onions and any reserved vegetables. Serve immediately while hot.