How do you make that yummy-licious clear soup from the Japanese Steakhouses?

Yum, right?! Yeah, I love that stuff! ((not as much as I love Miso...)) BUT my boyfriend is OBSESSED with the clear soup, so I was wondering if anyone knew how to make it at home.





It's the clear soup with the fried onions in the bottom and floating mushroom slices. It's usually the same at every restaurant we go to, but I can't figure it out at home for anything! Here's a list of things I've tried to make it with and it tastes nothing like it::





-Chicken broth ((Wyler's, Swanson, Sweet Sue))


-Water + Dashi no moto ((Shimaya brand))





D: None of them make it taste like it!!





Help? ^^;;|||Here is an answer previously posted by someone asking a similar question:





"popular japanese soup is miso soup and clear soup (suimono)





miso soup contains water miso paste, fish stock, little sugar/syrup rice wine(mirin) and then small tofu,green onion,dry seaweed(wakame)





clear soup contains water, light soy sauce, a little rice wine (mirin), fish stock this soup is light taste and you can used clam, fish cake, mushroom, shrimp, etc"





Hope that helped.|||CLEAR MUSHROOM SOUP





2 tbsp. olive oil


1 med. onion, sliced


3 1/2 c. chicken broth


1 clove garlic, sliced


1/2 lb. mushrooms, sliced


1/2 tsp. sage


1/2 tsp. rosemary


1/2 tsp. oregano


1 tsp. salt


Nutmeg, pepper


Lemon juice





Heat oil. Saute onion slowly about 10 minutes. Pour in broth. Add garlic, mushrooms, salt, pepper and nutmeg to taste. Simmer 20 minutes. Add seasonings and lemon juice.





JM