Steakhouse Turkey Mushroom Broth

My favorite Sushi/Hibachi restaurant serves a glorious clear broth that is infused with mushrooms and Asian flavors. It is a light appetizer that perks up the palate and heralds the coming of many good things.

I’ll revamp the basic stock to use our turkey stock and generate a glorious starter for yet another round of Thanksgiving reruns.

One can thicken this with cooked rice or the pureed vegetables used to simmer the stock. Additional protein can be added in the form of cooked shrimp or other cooked shellfish; even pan-fried tofu can be included. This will transform the broth from a starter to a hearty meal in itself.

Hibachi Broth

A clear broth from my favorite Japanese Steakhouse, but with turkey

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Appetizer, Soup, Stew

Cuisine American

Servings 6

Calories 158 kcal

Equipment

• 1 Stock Pot

Ingredients

  

1x2x3x

• 12 ea Mushrooms Washed, sliced thinly
• 1 tbsp Sesame Oil Toasted is nice
• 8 cups Turkey Stock 2 Quarts
• 1/4 Cup Soy Sauce Low Sodium
• 1 ea Onion Peeled, Halved, root intact
• 4 cloves Garlic Peeled, sliced
• 2 Inch Ginger Peeled, sliced thin
• 4 ea Scallions Washed, sliced thinly
• 1 bunch Parsley Washed, minced
• 1 large Carrot Peeled, Sliced
• 1 rib Celery Washed, Sliced
• 2 tsp Garlic Powder

Instructions

 

• Bring the oil to a shimmer in a medium stockpot over medium-high heat.
• Saute the garlic and halved onion in oil for 2 minutes; add the mushrooms to get the flavors on the outside and saute for one more minute.
• Add the carrot and celery, garlic powder, and ginger.
• Add the stock, bring the pot to a boil, and simmer for 45 minutes on low
• Strain the broth, and reserve the mushrooms
• Return the broth to the pot, and add the soy.
• Taste, season, and balance the flavor.
• Ladle into bowls served with the reserved mushrooms, chopped parsley, and green onions.

Notes

Some pump-it-up options:

For a heartier soup, add cooked rice or puree the cooked vegetables, thence add to the broth.

One can add cooked shrimp (maybe from the shrimp ring appetizer), or other cooked shellfish.

Nutrition

Calories: 158kcalCarbohydrates: 16gProtein: 10gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 9mgSodium: 1011mgPotassium: 498mgFiber: 1gSugar: 6gVitamin A: 2851IUVitamin C: 15mgCalcium: 36mgIron: 2mg

Keyword Broth, Mushroom, Soup, Steakhouse

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