Asian Clear Broth Soup

Making an Asian clear broth soup is much easier than you’d expect.  The technique from this recipe I learned online and have adapted it to fit my style.


Asian Clear Broth Soup

Asian Clear Broth Soup


  • Bok Choy, stems and greens separated
  • Garlic
  • Green Onion
  • Ginger (fresh)
  • Shiitake and Cinnamon Mushroom stems and caps separated
  • Turnip (because it’s in my fridge)
  • 6 Cups Water
  • Toasted Sesame Oil
  • Miso
  • Lime Wedges


  1. Combine bok choy stems, garlic, green onion, ginger, mushrooms stems, turnip, and 6 cups of water in a pot. Boil lightly for about an hour, until the liquid reduced in half. Strain broth and set aside.
  2. In the same pot sauté the mushroom caps and the bok choy greens in toasted sesame oil.
  3. Once softened add the broth back to the pot.
  4. Dissolve miso paste in a few tablespoons of warm broth and add to pot.
  5. Serve soup with lime wedges.


P1010034Ta Da!


We ate this with white rice and a salad. And we garnished the soup with a slice of lime which added nice flavor to the soup.


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