Suimono (Clear Japanese Soup)
3 cups water
1 tablespoon instant chicken bouillon
1 teaspoon soy sauce
Garnishes
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).
