Japanese Clear Soup

Serves 4

4 cups well-flavored chicken stock
½ cup Mirin
1 tbsp Shoyu (Japanese soy sauce)
4 Shiitake mushrooms, finely sliced
1 small carrot, finely sliced
4 fresh chives, each folded in half and tied in a knot
4 very thin lemon slices

Let’s make this happen…

1. Put the stock in a large pan and bring to a boil.

2. Stir in the mirin and soy sauce, reduce the heat and let simmer for two minutes.

3. Add the mushrooms and carrot and let simmer for 2 minutes.

4. Ladle the soup into small bowls, float a knotted chive and a lemon slice on top, and serve hot.

If you have time, use a miniature decorative cutter to cut the carrot slices into attractive shapes.