Japanese Clear Soup Pressure Cooker Recipe
This comforting Japanese clear soup is made easily in a pressure cooker, blending warm ginger and garlic aromas in a soothing broth – perfect for busy weekdays.
Equipment
- 1 Pressure cooker large
Ingredients
Main ingredients
- 2 teaspoons sesame oil or peanut oil
- 8 cups chicken broth
- 4 cups beef broth
- 4 cups water
- 1 large sweet onion peeled and cut into wedges
- 6 cloves garlic peeled and smashed
- 2 large carrots cut into chunks
- 2 inch fresh ginger sliced
- 4 whole scallions chopped
- 10 button mushrooms sliced thin
- salt to taste
Instructions
Instructions
- Heat sesame oil in the pressure cooker pot over medium heat.
- Add onion wedges, smashed garlic, carrot chunks, and sliced ginger. Stir occasionally and cook for 5-7 minutes.
- Pour in the chicken broth, beef broth, and water. Stir to combine.
- Seal the lid, ensure the sealing ring is in place, then set to high pressure.
- Cook under pressure for 25-30 minutes until float valve locks.
- Use quick release to depressurize. Carefully watch the steam vent.
- Strain broth through a fine mesh sieve into a large bowl or pot to remove solids.
- Return strained broth to pot on low heat. Add sliced mushrooms and chopped scallions. Simmer 5 minutes. Serve hot.
Notes
For best results, make the soup a day in advance to let flavors deepen. Add soy sauce to deepen flavor if desired.