Suimono (Clear Japanese Soup)
- 3 cups water
- 1 tablespoon instant chicken bouillon
- 1 teaspoon soy sauce
- Heat water, bouillon and soy sauce to boiling, stirring occasionally.
- Serve in small bowls; top with 1 to 3 garnishes.
- For garnishes, use thinly sliced mushrooms, scallion strips, celery leaves,
thinly sliced lemon or lime, thinly sliced carrot, strips of lemon (without pith) or lime peel (without pith).
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