Ingredients:

  • 1 large yellow onion, roughly chopped
  • 2 medium carrots, sliced into rounds
  • 2 stalks celery, roughly chopped
  • 1-inch piece of fresh ginger, smashed
  • 2 cloves garlic, crushed
  • 1 tbsp neutral oil
  • 4 cups high-quality chicken broth
  • 2 cups high-quality beef broth
  • 1 cup water
  • 1 tbsp soy sauce
  • 0.5 tsp salt
  • 1 cup white button mushrooms, paper-thinly sliced
  • 0.5 cup scallions, finely sliced

Instructions:

  1. Heat oil in a stockpot over medium-high heat. Add chopped onion, carrots, and celery sautéing until the onion edges are dark brown and slightly charred to develop color and flavor.
  2. Stir in the smashed ginger and crushed garlic, cooking for 1 minute until the aroma fills the kitchen.
  3. Pour in the chicken broth, beef broth, and water. Bring to a boil, then immediately reduce to the lowest heat setting for a gentle simmer.
  4. Stir in soy sauce and salt. Simmer uncovered for 30 minutes to infuse the vegetable essences without clouding the broth.
  5. Strain the broth through a fine-mesh sieve (lined with cheesecloth) into a clean pot. Discard the boiled aromatics.
  6. Serve hot in bowls, garnished with the thinly sliced raw mushrooms and scallions.